Prep
30 minsBake
30 minsServes
Difficulty
Medium About
A bit bigger than bite sized and very moreish, these custard cream puffs are a mini taste of sweet indulgence.
For the Puffs
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a saucepan, combine the water and unsalted butter. Bring to a gentle boil until the butter is completely melted.
Remove the saucepan from the heat and quickly stir in the flour until a smooth dough forms. Return the saucepan to low heat and continue stirring for about 1-2 minutes to cook the dough slightly.
Transfer the dough to a mixing bowl and let it cool for a few minutes.
Beat in the eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy.
Using a piping bag fitted with a round tip, pipe small mounds of the dough onto the prepared baking sheet, leaving some space between them.
Bake the pastry puffs in the preheated oven for 25-30 minutes or until they are golden brown and puffed up. Do not open the oven during the first 20 minutes of baking to prevent them from deflating. While baking, you can start the making the custard as described below.
Once the pastry puffs are done baking, remove them from the oven and let them cool completely on a wire rack.
Once the puffs have cooled, use a sharp knife to cut them in half horizontally.
For the custard
While the pastry puffs are baking, prepare the custard filling. In a saucepan, heat the whole milk until it's steaming but not boiling.
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined.
Slowly pour the hot milk into the egg yolk mixture, whisking continuously to avoid curdling.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Remove the custard from the heat and stir in the vanilla extract. Let it cool to room temperature.
In a separate bowl, whip the heavy cream until stiff peaks form.
Once the custard has cooled, gently fold in the whipped cream until well combined. This will create a creamy and light custard filling.
Ingredients – 4 items
1
Water
Unsalted butter
Plain flour
Large eggs
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
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- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
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