Cream Puffs (Choux Pastry)

Ingredients

• 120 ml water
• 120 ml whole milk
• 80 g unsalted butter, cut into cubes
• 1 tsp caster sugar
• 1/4 tsp fine sea salt
• 140 g plain (all-purpose) flour, sifted
• 3–4 large eggs (about 200 g total), beaten - add gradually to reach pipeable consistency
• 1 egg beaten with 1 tsp water for egg wash (optional)
• 500 ml whole milk (for pastry cream)
• 120 g caster sugar (for pastry cream)
• 4 large egg yolks (for pastry cream)
• 40 g cornstarch (for pastry cream)
• 30 g unsalted butter (for pastry cream), cubed
• 1 tsp vanilla extract or the seeds of 1 vanilla pod
• 250 ml heavy cream (for Chantilly), chilled
• 2 tbsp icing sugar (for Chantilly)
• Optional pandan paste or pandan extract, 1–2 tsp for pandan pastry cream
• Optional: 3 tbsp kaya or gula Melaka syrup for local variation
• Optional chocolate glaze: 100 g dark chocolate + 50 ml cream
• Optional garnish: icing sugar, toasted shredded coconut, or finely chopped pistachios
• Equipment notes: piping bag with large round or star nozzle, baking tray, parchment paper, saucepan, whisk, silicone spatula

Step-by-Step Method

1. Preheat the oven to 200°C (conventional) or 180°C fan. Line two baking trays with parchment paper and draw 3–4 cm circles spaced 4 cm apart as a piping guide if you like.
2. Make the choux pastry (pâte à choux): in a medium saucepan combine 120 ml water, 120 ml whole milk, 80 g butter, 1 tsp sugar and 1/4 tsp salt. Bring to a rolling boil over medium-high heat.
3. Remove from heat and add 140 g sifted plain flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (1–2 minutes). Return to low heat for 20–30 seconds, stirring, to dry the dough slightly.
4. Transfer the dough to a mixing bowl or stand mixer. Beat in the eggs a little at a time (3–4 eggs total), mixing well after each addition until the dough is glossy and falls in a thick ribbon from the paddle — it should be pipeable but not runny. Stop adding eggs when you reach the right texture.
5. Spoon the mixture into a piping bag fitted with a large round or star nozzle. Pipe mounds about 3–4 cm wide onto the prepared trays. Smooth any peaks with a wet finger and optionally brush with egg wash for a glossy finish.
6. Bake at 200°C for 10–12 minutes to create steam and lift, then reduce the oven to 180°C and bake for a further 18–22 minutes until golden brown and firm. Do not open the oven while they puff. For a crisp shell, turn off the oven, crack the door slightly and leave the puffs in for 5–10 minutes to dry out.
7. Cool completely on a wire rack. The shells should be hollow; tap to check they sound light and hollow. If they feel dense, reheat at 160°C for 5–8 minutes to dry out.
8. Make the vanilla pastry cream: whisk 4 egg yolks with 120 g sugar and 40 g cornstarch until smooth. Heat 500 ml milk with vanilla to just under boiling, then temper into the egg mix slowly while whisking. Return to the pan, cook over medium heat until thick and bubbling. Remove from heat, stir in 30 g butter, cool quickly in a bowl covered with cling film touching the surface to prevent a skin.
9. Alternatively make Chantilly cream: whip 250 ml heavy cream with 2 tbsp icing sugar and 1 tsp vanilla until soft peaks for a lighter filling. For a pandan twist, fold 1–2 tsp pandan paste into the cooled pastry cream or substitute 100 ml coconut milk for part of the milk and add pandan.
10. Fill the puffs: cut each shell in half or pipe the cream into the base using a small nozzle. For a professional finish, use a small piping tip to inject filling through the base so tops remain intact.
11. Finish and serve: dust with icing sugar, drizzle with chocolate glaze or gula Melaka caramel, or sprinkle toasted coconut. Serve immediately, or keep filled puffs chilled up to 24 hours; re-crisp shells in a 160°C oven for 5 minutes before filling if making ahead.