Ever heard Choux a’La Creme? The best Choux ever in the world is Beard Papa’s Choux. I ve tried it in Okinawa, Tokyo, Shanghai, Singapore, they are all gooodddddddd with it’s crunchy Choux and moist vanilla custard cream .. hmm yummy…Check it out here http://www.muginohousa.com/main.php?nav=our_cream_puffs
For those who’s living in Indonesia, you can find this extraordinary Choux a’La Creme at Pondok Indah Mall, Soekarno Hatta Airport terminal 1A and 2,
Yearning for a delicious choux, i tried to make it last week. I searched for some recipes and after some trial and error i successfully made a good one 
Choux a la Fraise (wanna make it?check the site below)
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Pâte a choux
Ingredients:
- 250 ml water
- 100 gr butter (if using unsalted, dont forget to add a pinch of salt)
- 150 gr flour
- 4 eggs (depends on the size, sometimes 3 is enough. I put 4 at the 1st try and OMG i need to put more flour after)
- Baking powder
Directions:
- Heat the over at 200°C
- Bring to boil water and butter together untill all butter is melted, set aside wait to cool a little bit
- Put the stove in low heat, put the flour into the mixture and mix it well until the surface is smooth. Set aside and turn off the stove (we dont need it anymore)
- Mix the egg one by one into the dough. Mix well until the surface is smooth and the dough is not sticky anymore. Add baking powder and mix it again. (use wooden spatula to mix the dough)
- Bake it for 40 min. Yeah i know it a looong time~~ (use spoon to scoop the dough and place it in the cookies plate – dont forget to grease the plate with some butter) and while waiting, we can make the cream
- Once its baked, put the cream inside and voila! Here we are, Choux a’La Posh, ready to serve
Custard Creme a la Posh
Ingredients
- 400 ml to 500 ml fresh milk
- 100 ml liquid whipped cream (add more if you like)
- 2 eggs (medium size)
- 125 gr sugar
- 10o gr flour
- 2 tablespoon custard flour (if you dont have, just add more sugar and cream)
- 1 teaspoon of vanilla extract (put vanilla paste if you want, for the best result, use 1 small vanilla pod – ok tats a bit expensive)
How to Make :
- Pour milk and whipped cream into the pan and bring to boil, keep the temperature warm after it boil.
- While waiting, beat eggs, sugar and vanilla extract together until it blended smoothly
- Pour the milk to the egg (divide it to few parts, don’t add all the milk in one shot) and keep stirring
- Add flour and custard flour
- Bring the mixture to boil in low heat . Never stop stirring when you cook the mixture, else it wont make a smooth mixture
