August 14, 2017

Salted Egg Yolk Cream Puffs

Recipe based on experiments.
Try at your own risk.

Recipe for salted egg yolk garnishing
3-4 stalks of curry leaves
1 chili padi, remove seeds & slice finely
1 tbsp Planta butter
1/2 tsp salt

  1. Using low fire, fry curry leaves, chili padi & salt with 1 tbsp of Planta butter until fragrant.
  2. Add 4 tbsp salted egg yolk powder.
  3. Stir until color deepens.
  4. Set aside.


Recipe for custard
60g milk
50g salted egg yolk powder
100g sugar
1 tsp vanilla bean paste
300g bulla thicken whipped cream

  1. Cook milk, salted egg yolk powder & sugar over very low fire until smooth. Set aside to cool completely.
  2. Beat cream until firm peaks.
  3. Fold custard & whipped cream until incorporated.
  4. Store in fridge until ready to serve.


Recipe for choux pastry
3 - 4 stalks of curry leaves
175g plain flour, sifted
175g milk
175g water
140g butter
300g eggs, beaten
1/2 tsp salt

  1. Cook curry leaves in milk & water using low fire. Once liquid simmers, switch off fire & let curry leaves infused in liquid for awhile.
  2. Sift out & discard curry leaves.
  3. Add butter & bring liquid to a rolling boil.
  4. Tip all the flour in.
  5. Switch off fire & stir vigorously until a firm dough is formed. Set aside to cool slightly.
  6. When there's no more smoke from the dough, add egg in 4 additions & stir until incorporated.
  7. Pipe onto baking paper.
  8. Bake using fan mode at 200 degrees 17-18 mins until golden brown.
  9. Set aside to cool completely.
  10. Put puffs in a covered container with salted egg yolk garnishing. Shake it until puffs coated with garnishing.
  11. Pipe custard before serving.
  12. Consume immediately.

Note: Every oven is different so pls watch your pastry at the last minute to gauge colour.