Macanese Cream Puffs

Ingredients

In this Macanese adaptation of the French Choux à la crème, the traditional French custard filling is replaced with a Macanese custard. The Macanese custard incorporates flavors such as coconut and spices, giving the cream puffs a distinct Macanese twist. This fusion of French and Macanese flavors creates a unique and exciting dessert experience. We alse have the original recipe for Choux à la crème, so you can check it out.

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the Macanese custard filling: For the Macanese custard filling:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
8. 8.
   Bake for 25-30 minutes or until the puffs are golden brown and crisp.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.
10. 10.
11. 11.
    For the Macanese custard filling:
12. 12.
    In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, egg yolks, vanilla extract, ground cinnamon, and ground nutmeg.
13. 13.
    Whisk the mixture until smooth and well combined.
14. 14.
    Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon.
15. 15.
    Remove from heat and let it cool completely.
16. 16.
    Once the choux pastry puffs and custard filling are cooled, fill each puff with the Macanese custard using a piping bag or a spoon.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy custard filling.
• Ground cinnamon and nutmeg — Adjust the amount according to your preference for the level of spiciness in the custard.

Tips & Tricks

• To achieve a crispier choux pastry, you can leave the baked puffs in the turned-off oven for an additional 5 minutes.
• For a more pronounced Macanese flavor, you can sprinkle some toasted coconut flakes on top of the cream puffs before serving.
• If you prefer a smoother custard filling, strain the cooked custard through a fine-mesh sieve before filling the puffs.
• These cream puffs are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the cream puffs chilled for a refreshing dessert experience.

Serving advice

Serve the Macanese Cream Puffs as a delightful dessert at any occasion. Dust them with powdered sugar for an elegant touch or drizzle them with a caramel sauce for an extra indulgence. These cream puffs are perfect for afternoon tea, parties, or simply as a sweet treat to satisfy your cravings.

Presentation advice

Arrange the Macanese Cream Puffs on a serving platter, garnish with a sprinkle of ground cinnamon or a dusting of cocoa powder. You can also place a small mint leaf on top of each puff for a pop of color. Serve them alongside a pot of hot tea or coffee for a complete dessert experience.