Ginger Custard Cream Puffs

Name: Ginger Custard Cream Puffs
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 50 g flour; 25 g cornstarch; 1/8 tsp baking ammonia; almond slices (baked until light golden), to taste; 50 g butter; 100 ml hot water; 1/2 tsp sugar; salt, a pinch; 80 g beaten egg; 100 ml milk (whipped until foamy); 2 tbsp custard powder; 90 ml milk (part to mix with custard powder, rest heated to dissolve); 2 egg yolks; 180 ml light cream (part for custard filling, part for chocolate sauce); 30 g sugar (for custard filling); 2 tsp ginger powder; 40 g chocolate (chopped); 20 g light cream (for chocolate sauce)

A crisp puff pastry dessert filled with ginger custard, topped with chocolate sauce and almond flakes.

1h 5m

Easy

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Ingredients

flour 50 g

cornstarch 25 g

baking ammonia 1/8 tsp

almond slices (baked until light golden) to taste

butter 50 g

hot water 100 ml

sugar 1/2 tsp

salt a pinch

beaten egg 80 g

milk (whipped until foamy) 100 ml

custard powder 2 tbsp

milk (part to mix with custard powder, rest heated to dissolve) 90 ml

egg yolks 2

light cream (part for custard filling, part for chocolate sauce) 180 ml

sugar (for custard filling) 30 g

ginger powder 2 tsp

chocolate (chopped) 40 g

light cream (for chocolate sauce) 20 g

Instructions

Prepare the ingredients

Sift the flour, cornstarch, and baking ammonia together. Place the almond slices in the oven and bake until light golden. Chop the chocolate, melt it over a bain-marie, stir in the light cream until smooth to make a chocolate sauce, transfer to a piping bag, and set aside.

Make the choux dough

Combine the butter, hot water, sugar, and salt in a saucepan and bring to a boil. Quickly stir in the sifted dry ingredients to form a dough, then turn out onto the work surface.

Incorporate the egg and bake

Beat the beaten egg into the dough in 3–4 additions until smooth. Transfer to a piping bag and pipe onto a greased baking tray. Bake in a preheated oven at 210°C for 25–30 minutes until puffed, then remove and let cool.

Make the ginger custard filling

Mix the custard powder with a little milk until smooth, then stir in the egg yolks until well combined. In a saucepan, heat the remaining milk, light cream, and sugar until dissolved, gradually whisk in the custard mixture, and cook over low heat until thickened. Stir in the ginger powder, let cool, transfer to a piping bag, and pipe into the cooled puffs.

Assemble and decorate

Whip 100 ml of milk in a blender until foamy and spread onto a serving plate. Place the filled puffs on top, pipe over the chocolate sauce, and finish with the toasted almond slices. Serve immediately.