Cream Puffs with Custard Sauce

Custard Sauce

2 egg yolks

30g granulated sugar

25g cornstarch

250g milk

20g butter

Instruction:

Mix all the ingredients well, and keep whisking over medium heat until it thickens. Transfer to a clean bowl, cover with plastic wrap, and keep it in the fridge to let it cool down. Mix with whipped cream when you use them to fill the cream puffs (optional).

Craquelin

125g unsalted butter

82g powdered sugar

150g cake flour

Instruction:

Beat and mix all the ingredients until well combined. Place the mixture on parchment paper and cover it with parchment paper as well. Use a rolling pin to roll it flat (about 2 mm thick). Chill until set. Use a small ring mold to cut it into small pieces. One for each cream puffs.

Choux Pastry

45g butter

50g water

50g milk

1g salt

2g sugar

60g cake flour

110g eggs

Instruction:

Melt the butter in milk and water over medium heat, add in salt, sugar and cake flour, and keep mixing over low heat until well combined. Pour the dough into a clean bowl, mix or whisk it a little bit to help it cool. You don't need to wait until it is cool down. As long as the temp drops, the dough is not too hot for eggs, you can move to the next step. Pour the eggs in (make it three times or more) while using a hand mixer to beat the eggs in. Mix well. 

*Here is a tip to tell if the dough is ready: use a spatula, scrape the dough or dip the spatula into the dough and pull out to see if there is some dough hanging on the spatula's head and looks like a inverted triangle. Then it's ready.

Pour the batter into a piping bag with a piping tip. Top each cream puff with craquelin. Send into the oven, 365℉(185℃) to bake for 15 minutes, then 325℉(160℃) to bake for 20 minutes.

When the cream puffs are out of oven, let them cool down first, then fill them with custard sauce (or any sauces you favor), sprinkle some powdered sugar and serve.