Chef's Secret Recipes, Dessert Time

Cream Puffs


There used to be a time when the space between our ears weren’t constantly whirring about the things that needed to be done, and when our fingers weren’t desperately tapping away at iPhone or keyboard, when we actually had time admire the blue of the sky, and the pearly white of the clouds.

My little mind as it lay on the grass would be dazing and dreaming until my imagination carried me up, up and away. If only I could lie on that soft pearly mattress, if only I could take a huge bite of that pearly cotton candy, I suppose I would be the happiest child ever to have lived.

But today, I don’t have Doraemon to build me a floating kingdom upon the clouds, but what we do have is our two hands that are capable of bringing the fluffy clouds right onto your dinner table!

Let us introduce to you, the taste of bliss – Cream Puffs.



Water, 1C

Butter, 105g

Egg, 4

Standard flour, 1C


  1. Preheat the oven to 205℃.
  2. Melt the butter in the pan. Add the water to it.When the liquid has started simmering, turn the heat off.
  3. Then add the sifted dry ingredients in. Mix well. This needs to be done quickly so the heat does not escape.
  4. Add in the beaten egg in portions, and mix well. The heat left over cannot be too high, otherwise the egg will cook, but it cannot be too low either, otherwise it will be very hard for the egg to be incorporated into the flour.
  5. Use a spoon (or clean hands) and scoop up around 1T worth of mixture, and place it on the buttered oven pan (or pan layered with cooking paper). Be sure to leave enough room in between the puffs because they will expand dramatically in the oven.
  6. Bake for 10-15 mins or until golden.
  7. Fill the piping bag with custard, poke a hole on the bottom of the puffs, and squeeze the custard in.

There we have the fluffy golden Cream Puffs! Take a bite, and  the taste of bliss brings about that sweet sweet smile of satisfaction. The enchanting flavor oozes right to the bottom of the heart, this must be what they call “food of the Gods”.

O.S. When we were making it this time, I was a bit lazy and did not make my own custard. I bought the custard from the supermarket and just squeezed it into my cream puffs.

This didn’t work too well because the custard was too watery, this prevented it from holding the puff itself in shape. So next time, we’ll probably make our own custard.


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