Adorable Custard Cream Puffs (Choux) Like Home Run Balls
Melt-Your-Heart Cute Choux Puffs Perfect for Pepero Day! (Beginner Baking)
We’ve made choux pastries that look just like those delightful ‘Home Run Ball’ snacks! The custard cream filling inside is incredibly delicious. Making them small yields about 30 pieces, perfect for gifting to loved ones on Pepero Day. Enjoy the wonderfully creamy custard filling that melts in your mouth!
Velvety Custard Cream
- 4 large egg yolks
- 120g granulated sugar
- 50g cake flour
- 250ml fresh milk
- Vanilla extract, to taste
- 100g heavy cream, cold
- 20g granulated sugar (for cream)
Crispy Choux Pastry Dough
- 50g unsalted butter
- 2g fine salt
- 120ml water
- 75g cake flour
- 2 large eggs (room temperature)
- 50g unsalted butter
- 2g fine salt
- 120ml water
- 75g cake flour
- 2 large eggs (room temperature)
Cooking Instructions
Step 1
First, let’s make the custard cream. In a bowl, combine the 4 egg yolks and 120g of granulated sugar. Whisk them together until the sugar is well incorporated and the mixture turns a pale, creamy yellow. This ensures a smooth base for our filling.
Step 2
Sift in the 50g of cake flour and mix until no lumps remain. Then, slowly pour in the 250ml of fresh milk while whisking continuously to prevent any clumps from forming. A smooth, homogenous mixture is key.
Step 3
Add a few drops of premium vanilla extract for that wonderful aroma and flavor. Give it another gentle whisk. Vanilla truly enhances the richness of the custard.
Step 4
Now, place the saucepan over low heat. Using a spatula or whisk, stir the mixture constantly. Keep stirring to prevent it from sticking to the bottom and burning, as it slowly thickens.
Step 5
Once the cream has thickened considerably and starts to come together like a soft dough, remove it from the heat. Transfer it to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled.
Step 6
Next, we’ll prepare the choux pastry dough for that satisfying crunch. In a saucepan, combine the 50g of unsalted butter, 2g of fine salt, and 120ml of water. Place over low heat and melt the butter completely.
Step 7
As soon as the butter and water mixture comes to a boil, remove the pan from the heat. Immediately add all the 75g of sifted cake flour at once. Stir vigorously with a spatula until the mixture forms a cohesive ball of dough. It’s important to remove the pan from the heat to mix, preventing the flour from becoming lumpy.
Step 8
Once the dough forms a ball, return the saucepan to low heat.
Step 9
Continue stirring and cooking the dough for about 2-3 minutes. You’re looking for a thin, white film to form on the bottom of the pan, indicating that moisture has evaporated. This step is crucial for helping the choux puff up nicely in the oven.
Step 10
Transfer the cooked dough to a mixing bowl and let it cool down slightly. It should still be warm, but not so hot that it cooks the eggs when added. Letting it cool prevents the eggs from scrambling.
Step 11
In a separate small bowl, lightly beat the 2 room-temperature eggs with a fork or whisk until well combined.
Step 12
Gradually add the beaten eggs to the slightly cooled dough, about 2-3 additions at a time, mixing thoroughly after each addition. The dough might look separated or greasy at first, but keep mixing, and it will eventually come together into a smooth, glossy consistency.
Step 13
Once the dough is smooth, glossy, and holds its shape, transfer it into a piping bag fitted with a round tip. This will make it easier to pipe uniform choux shapes.
Step 14
Pipe mounds of dough onto a baking sheet lined with parchment paper, about 1.5 inches (3-4 cm) in diameter. Space them evenly, as they will expand while baking. For an extra crispy shell, lightly mist the piped dough with water from a spray bottle before baking.
Step 15
Bake in a preheated oven at 200°C (400°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and continue baking for another 20-25 minutes, or until the choux are golden brown and firm. Avoid opening the oven door during baking, as this can cause them to deflate.
Step 16
While the choux are baking, let’s whip up the cream filling. Pour the cold 100g of heavy cream into a chilled bowl and whip until soft peaks form.
Step 17
Add the 20g of granulated sugar to the cream and continue whipping until stiff peaks form. Be careful not to over-whip, or the cream might curdle.
Step 18
Gently fold about half of the chilled custard cream into the whipped cream. Once combined, add the remaining custard cream and gently fold everything together until smooth and homogenous. Avoid overmixing.
Step 19
Your delicious, smooth custard cream filling is ready! Transfer this filling into a piping bag, preferably fitted with a smaller tip that can be inserted into the choux.
Step 20
Using the tip of your piping bag, carefully create a small hole in the side or bottom of each cooled choux pastry.
Step 21
This hole will be used to fill the choux with the creamy filling. You can also use a skewer to gently make the opening.
Step 22
Gently pipe the prepared custard cream filling into each choux until it is nicely plump. Be careful not to overfill, which could cause the choux to burst.
Step 23
Place the filled choux puffs in the freezer for about 1 hour. This chilling step helps the filling set and the choux maintain their shape. Now, enjoy your delightful homemade custard cream puffs!
