Cream Puffs with Creamy Custard Filling


Custard filling;

1 Can Condense milk
1 Can Evaporated milk
6 Egg Yolk
3 Tbsp. Cornstarch
1 Tbsp. Vanilla
1/2 Tsp. Salt
1/2 Slice of Lemon
3 Tsp. Butter

Cheddar Cheese Puffs

1 Cup Water
1/2 Cup Butter
1/4 Tsp. Salt
1 Cup All- Purpose Flour
4 Eggs
1 Cup Cheddar Cheese

1 egg yolk and 1 tbsp milk for the egg wash

1. In a medium sized saucepan, add the water, butter and salt and bring it to boil over medium heat.

2. Add flour all at once. Stir rapidly. The mixture will form dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.

3. Remove the pan from heat add the cheese and Let it cool to room temperature. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. The dough should become rather creamy.

4. Transfer the dough to a piping bag fitted with the half inch round tip. Pipe mounds of dough onto the baking sheet line with parchment paper, Spacing about 2 inches apart. Flatten the top of the dough with your finger and brush with egg wash.

5. Bake in preheated oven for 12 minutes at 425 F. Lower the heat to 350 F. And bake for another 18-20 minutes, until puffed up and lightly golden.

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