Choux a la Crème

Good Afternoon~

Since there were leftover egg yolks from making a mousse cake last week, and i didn't want to make creme brulee for the 5th time within the past 20 days...i decided to try something that's been put off..cream puffs!

The custard in the middle calls for egg yolks only, so why not? 

After some recipes/comments comparison/combination - as usual - here's what i worked with... have fun :) 

Custard

• 3-4 egg yolks
• 3 cups milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• a pinch of salt
• 1 tsp. vanilla essence [or vanilla bean..]

1. Beat the egg yolks until mixed well. Add in milk, one cup at a time.
2. Mix sugar, cornstarch, and salt into a saucepan [big enough for all of the milk mixture to go in later.]
3. Stir in a bit of the milk mixture, making a smooth paste. [Be sure to mush all lumps formed.]
4. Mix in the rest of the milk mixture into the saucepan, until a homogeneous mixture of pale yellow is formed. 
5. Cook over medium-low heat, stirring constantly, but not too much to break the consistency of the custard. 
6. Stir and cook until paste thickens [approx. 20-25 mins.]. Once you see bubbles formed, or spitting out of the thickened mixture, take it off the heat and cool the saucepan with cold water. mixing thoroughly as well. This prevents the cream from continue cooking with its remnant heat. 
7. Stir in vanilla essence once the saucepan is in the cooling stage. 
8. Cover and let cool in fridge when it has gotten to room temperature. Custard does not fare too well when it is sitting out for a long time. 

Optional:

• you can add a bit of rum or whiskey to it, to your liking
• if you want to make chocolate custard, mix in some melted chocolates and cocoa powder when it is still warm
• if you want to make green tea custard, mix in some green tea powder when it's still warm

^the above suggestions don't really have a set amount, because the amount and taste is really to your liking :) 

Puff pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• powdered sugar & melted chocolate for garnish

1. Preheat oven to 350 F. 
2. Bring water and butter to a rolling boil. Turn off heat. 
3. Mix flour and salt into the pot. Mix well, until there are no lumps. 
4. You can transfer the dough into a large bowl. Mix is a few times to cool it down. 
5. Beat eggs into the dough, one at a time once the dough has cooled. Mix well after each egg.
6. Drop round teaspoon/tablespoon amounts onto a cookie sheet (parchment paper layer), depending on the size you like. 
7. Bake for about 30-35 minutes, checking after 25 mins. Once again, the time does depend on the size of your puff. Try not to open and close the oven door often, so as to not disrupt the baking of the puffs. 
8. Once they are of a golden brown, and you've quickly taken one out to check the middle [it should be puffed up and somewhat hollow], take it out and cool. Do not leave them in the oven to cool. 
9. Fill the custard into a pastry bag, then pipe them into the cream puffs.

For garnish: 

• you can sift powdered sugar on top of the filled puffs
• you can dip the top of the puffs into melted chocolate
• you can decorate with fruits and whipped cream
• and much more! experiment with it!