Saturday, August 31, 2013

Rolled Chocolate Cream Puff with Custard Filling

Another way to make cream puff :)
Recipe is from Hestí's site

Rolling choux is officially not easy for me, hence the not so round roll LOL
What you need:

For the choux:
150g butter
120g plain flour
30g cocoa powder
250ml fresh milk
2 tbsp fine sugar
1/4 tsp salt
4 large eggs

For the filling:
200g sweet condensed milk
600ml water
3 tsp fine sugar (original recipe 6 tbsp but I found 3 tsp is enough)
35g corn flour
35g plain flour
1/2 tsp vanilla extract
2 egg yolks
1/4 tsp salt
1 tbsp butter


  1. Cook butter, milk, sugar and salt over medium low heat, stir continuously til boiling
  2. Add in flour, stir vigorously til smooth. Off heat and let cool
  3. Add in egg one by one, beat well each time
  4. Scoop batter into piping bag, and pipe in lines on a lined baking sheet (give about half a cm gap)
  5. Bake in preheated oven of 200degC for 20-25 minutes (do not open the oven door during baking)
  1. Bring all ingredients to the boil in a pot (except butter). Keep stirring throughout the process
  2. After boiling, off heat. Add in butter and stir well
  3. Let cool by covering the custard with cling wrap (do not leave space between the custard and the pot)
How to assemble:
  1. After the choux cooled, flip and spread the filling on it
  2. Roll just like when you make swiss roll using baking paper
  3. Tighten and keep in the fridge for 30 minutes
  4. Cut and serve

What I did with the remaining choux dough...

I'm submitting this post to Aspiring Bakers #34: Choux Party (August 2013) hosted by Jasline of Foodie Baker

I'm also submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart outat this post
A friendly reminder:
The giveaway is now opened. Closing date is 5 September 2013
Please view HERE for details :)



Related Posts Plugin for WordPress, Blogger...