• 150g butter, cubed
  • 1 cup water
  • 1/2 cup milk
  • 1 1/2 cups plain flour
  • 6 eggs (60g) (Usually 5 1/2 eggs)

Custard cream

  • 6 tbs custard powder
  • 4 tbs caster sugar
  • 1 cup milk
  • 1 cup water
  • 300ml Cream


Makes 40

  • Preheat oven to 200 degrees celsius
  • Line baking trays with baking paper
  • Thoroughly mix custard powder and caster sugar with milk and water
  • Heat on low, stirring constantly for 2 min until it thickens
  • Set aside to cool in fridge
  • Heat water, milk and butter till it just starts to boil and butter melts
  • Add all the flour and stir with a wooden spoon until pastry comes off the sides
  • Set aside to cool for 10 min.
  • Whisk eggs in a bowl
  • Gradually mix egg into flour mixture. You can stop adding the egg once the batter reaches desired consistency.
  • Batter should just fall off the spoon but still hold its shape
  • Spoons teaspoons of mixture onto lined baking tray.
  • Bake for about 20 min or until golden and puffy
  • Remove puffs from oven and make a slit in the side to let steam escape.
  • Place puffs back in the oven for another 10 minutes till crisp
  • Place puffs on a baking tray to cool.
  • In the meantime, melt chocolate in a double boiler and keep warm
  • Beat cooled custard to remove lumps.
  • Add cream and whisk until peaks form.
  • Remove soft pastry from the inside of the cooled puffs and spoon or pipe custard cream into the puffs
  • Spoon and spread chocolate over each puff.
  • Chill puffs in the fridge till chocolate hardens