How to Make Simple Chewy Junior Cream Puffs at Home

How to make Singapore Chewy Junior Cream Puff

• 1

  Make the dough

  Put 100g of tapioca flour and 30g of wheat flour into a bowl and mix well.

  Place a pan on the stove and add 120ml of unsweetened fresh milk, 60ml of cooking oil, 20g of sugar, ¼ teaspoon of salt, then stir well over medium heat to combine the mixture.

  Then, add the flour mixture and continue stirring until the dough comes together, is light yellow in color, and there is no water left in the pan.

  Pour the dough into a large bowl, cracking each egg into the mixture one at a time and using a mixer on low speed to combine.

  After beating the second egg, the dough will be shiny and sticky. Use a round spoon to scoop the dough into shape and place it on a baking tray. Bake at 200 degrees Celsius for 20 minutes.

  Note: Preheat the oven for 15 minutes before baking at 200 degrees Celsius to stabilize the oven temperature.

  

  

  

  
• 2

  Making the cream filling

  Put 150g of cream cheese, 30g of powdered sugar, and 150g of Whipping cream into a bowl and use a mixer on low speed until the mixture is well combined and smooth.

  Transfer the mixture into a piping bag.

  

  
• 3

  Decorating the cake

  Use a sharp knife to make a small hole at the bottom of the cake, then fill it with the cream mixture.

  To make the cake more delicious and attractive, you can dip it in a layer of Ganache chocolate or whipped cream and sprinkle sliced almonds on top.

  

  
• 4

  Final product

  Singapore Chewy Junior Cream Puff has a crispy shell when hot and slightly chewy when cold, with a fragrant buttery aroma combined with a sweet and rich filling.