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Making the custard cream!
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Add all of the ingredients marked with to a bowl and mix well.
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Strain the mixture into a saucepan.
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Warm the mixture on a low heat while stirring.
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Once the mixture starts to thicken stop the heat.
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Make sure the mixture doesn't burn.
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Once the heat is stopped, add the butter, some vanilla essence, and rum to get your desired flavor.
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It's ready!
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Cover the cream with plastic wrap to prevent the surface from drying out.
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Now to make the choux pastry.
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Add all of the ingredients marked with to a saucepan.
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The mixture should have yellow bubbles at first.
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Bring the mixture to a boil until the bubbles become whiter and finer.
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This is the first important point.
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Stop the heat and add the flour all at once.
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Mix the mixture together quickly and then turn the heat back on to low.
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Keep mixing the mixture quickly.
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Stir the mixture strongly for around 1 minute then stop the heat.
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If you don't mix well here then the choux pastry won't rise in the oven.
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Add the egg in 2-3 goes, mixing after each addition.
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There is a whole egg yolk in this photo for easier understanding, but you should be adding well beaten egg a little at a time instead.
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The mixture will look like this when you've just added the egg but it should come together much better after some more mixing.
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Once the mixture looks like this, add some more egg and stir again.
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When you're making choux pastry it's important to work and mix quickly.
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The mixture needs to become creamy and should fall slowly off a spatula in triangle shapes.
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When it does, preheat the oven to 190C.
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When the mixture slowly falls off a spatula as described above, it's ready.
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Add the egg while keeping an eye on the consistency of the mixture.
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Pipe the mixture out onto a baking tray lined with parchment paper.
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Leave plenty of space between each dollop of mixture and spray evenly with water before putting in the oven.
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You can make your own piping bag but transferring the mixture to a plastic bag and cutting off one of the corners.
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Bake the choux pastry for 20 minutes at 200C, then turn the temperature down to 180C and bake for a further 5-10 minutes.
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*Please don't open the oven until the choux pastry has baked or they may not puff up!
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(Caution) Do not turn the oven temperature down until the cream puffs have puffed up completely.
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The time listed here is just an estimate, the cooking time will actually vary depending on your oven.
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If you turn the oven temperature down before they have fully puffed up, the choux pastry will deflate.
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Slice open the baked choux puffs and add the custard cream.
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In this photo I made cream puffs with both custard cream and whipped cream.
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I sifted some sugar over the top and added a strawberry to each cream puff to finish!
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Kiwi fruit also looks good.
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Cooking time and temperature will vary depending on your oven so please adjust accordingly.
