Cream Puff

I have made cream puffs so many times before from various sources of recipes but this is a perfect cream puff recipe from chef Keiko.

Cream Puff ‘Shell’

Milk 200 g
Butter 80 g
Flour 140 g
Eggs 200 g (~ 4-5 eggs) (must be at room temperature)
Sugar 2 tsp
Salt ½ tsp

1. Mix eggs well.
2. Next, cut the butter into small pieces and put it together with the sugar and the salt into the pot with milk. Bring the mixture to a boil.
3. While the milk is heated and the butter melts, sieve the flour once.

4. When the milk starts to boil and the butter is fully melted, add the sieved flour and stir rapidly. It is important to add all the flour at once. Flour soaks up the liquid quickly and the dough gets lumpy when you try to add more flour later. Keep mixing until the bottom of the pot is covered with a white coating. The paste forms a ball and should easily pull away from the sides of the pan.

5. Put the hot dough into a bowl and add the eggs a little at a time. Keep beating until the liquid of the egg is completely soaked up by the dough before adding more egg.

6. The paste is ready when you have a smooth batter.
Tip: If the consistency of the batter is not smooth enough, yet, you can add more egg until it looks like the batter in the picture.

7. Fill the paste into an pastry bag and pipe out round mounds of dough with 4 cm (1 ½ inch) in diameter onto the baking paper. If you have no pastry bag, you can drop the dough from a spoon, instead.

8. Preheat the oven to 200 °C. Bake for 30 minutes. When the puff shells turn brown, lower the heat to 170 °C and continue baking for another 20 Minutes. NEVER open the oven during baking. If you open the oven, the puff shells will fall down and you can start over again.

9. A perfect puff shell should looks brown and crunchy on the outside. Soft and hollow on the inside.

The Cream


Milk 500 g
Butter 30 g
Sugar 100 g
Egg yolk 100 g
Flour 40 g
Vanilla essence


1. Mix the egg yolk and 3/4 of the sugar in a pan until perfectly smooth. Add the flour and mix again.
2. Add 1/4 of the sugar together with the butter to the milk and bring it to a boil.
3. Pour half of the hot milk into the bowl with the egg / sugar.
4. Stir and then return the mixture back into the pot. Keep heating and stirring until the mixture comes to a boil and thickens. Remove from heat.
You’re finished when you spot big bubbles of air in the custard cream.
4. Finally, add vanilla essence.
5. Pour the hot pastry cream onto a baking pan or another shallow pan, so it cools down quickly.
Before using the pastry cream as filling, whip until it is smooth again.

Cut the top 1/3 of each puff shell and fill it with pastry cream. On top of that, add some whipped heavy cream. Put the top of the puff shell back and powder with icing sugar.