Korean Cream Puffs Recipe

Instructions

Make the Custard Cream:

1. Heat milk in a saucepan until just simmering.
2. Whisk egg yolks, sugar, and cornstarch until pale.
3. Gradually add hot milk to egg mixture, whisking constantly.
4. Return to saucepan and cook, stirring, until thick.
5. Remove from heat, add vanilla and butter. Cover with plastic wrap touching surface.
6. Cool completely. Whip cream to soft peaks and fold into custard.

Make the Choux Pastry:

7. Preheat oven to 200°C (400°F). Line baking sheet with parchment.
8. Combine water, milk, butter, sugar, and salt in saucepan. Bring to boil.
9. Remove from heat, add flour all at once. Stir vigorously until smooth.
10. Return to heat and cook, stirring, for 1-2 minutes until mixture pulls away from sides.
11. Transfer to bowl and cool for 5 minutes.
12. Beat in eggs one at a time until smooth and glossy.
13. Pipe 12 mounds onto baking sheet using piping bag.
14. Bake for 20-25 minutes until golden and puffed.
15. Cool completely before filling.

Assemble:

16. Cut small hole in bottom of each puff.
17. Fill piping bag with custard cream.
18. Pipe cream into each puff until full.
19. Dust with powdered sugar and serve immediately.