custard cream

A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs

Custard filling

vanilla pod

milk

golden caster sugar

plain flour

double cream

Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla.

Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again.

Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick

Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge.

Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. You can now scoop the the custard into a piping bag and use it as the filling in Justin's doughnut recipe.

Try different flavours... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

Sweet and crunchy cookie choux puffs, aka choux au craquelin, filled with light and creamy matcha custard

Matcha Cream Puffs (Choux au Craquelin)

65 g Brown sugar (1/3 cup)

65 g Plain flour (1/2 cup)

65 g Unsalted butter, softened (1/3 cup)

g Milk (3 tbsp 1 tsp)

g Water (3 tbsp 1 tsp)

Unsalted butter (3 tbsp 1 tsp)

salt

sugar

Plain flour (1/3 cup 4 tsp)

g Beaten egg, approx 2 eggs

g Egg yolk, approx 2 egg yolks

60 g Sugar (4 tbsp 2 tsp)

g Cornflour (3 tbsp 1 tsp)

Matcha powder

Milk (3/4 cup 4 tsp)

tsp Vanilla extract

g Butter (2 tbsp)

Thickened/Heavy cream (3/4 cup 2 tsp)

Creme Patissiere, prepared and cooled

Combine brown sugar, flour and butter in a mixing bowl

Rub the butter into the flour and sugar using your fingertips

Place between two sheets of baking paper and roll out to 4mm in thickness

Cut into 4cm or 1 1/2" inch round discs and reserve in freezer until ready for use

Craquelin

Heat milk, water, butter, salt and sugar in a small aluminium saucepan

When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth

Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing

Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry

Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes

Slowly add the beaten egg and combine until the dough is smooth, but still holds structure (the batter will form a 'V' or a 'beak' on the spoon/spatula when lifted)

Pipe small 3.5cm or 1 1/3" round mounds on a lined baking sheet

Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown

Remove from oven and poke a hole in the bottom of each puff to release steam

Choux Pastry

Heat milk until just boiling in a small saucepan

Meanwhile, in a medium sized mixing bowl combine egg yolks and sugar, whisking until doubled in volume

Sift in the cornflour and matcha powder, mix until combined

Pour the hot milk into the egg mixture and whisk until smooth

Return the mixture to heat and whisk constantly until thick

Pour into a bowl and cover with plastic wrap, ensuring it touches the surface of the pastry cream

Creme Patissiere

Whisk the cream until medium stiff peaks are reached

Add the cooled creme patissiere and whisk until stiff peaks are reached

Diplomat cream

Using a sharp knife, cut the tops of the choux puffs off

Fill with diplomat cream and top with a swirl

Place the top of the choux puff on top of the swirl and sprinkle a little icing sugar and matcha powder

Store in an airtight container in the fridge and consume within 2 days of filling

Assembly

this recipe was so good!! it was my first time making any kind of pastry so i was really happy it worked, especially the pastry cream. my oven doesn’t bake evenly so half of them deflated but the ones that didn’t were perfectly airy and tall. i reduced the sugar a bit and forgot to add butter to the cream but it was still really good. my only complaint is that this recipe makes way more of the filling compared to the puffs so now i have to find something to do with all the leftover cream. but overall 5 stars, super tasty!

Our vegan custard takes just 5 ingredients and 10 minutes to make. It's super quick and easy and you are guaranteed a fantastic vegan custard which tastes like the real thing. Works as a topping for your apple pie or any other dessert which calls for custard. 

Vegan Custard

+ 1 tbsp oat milk (I used Oatly)

wt. oz caster sugar

wt. oz corn starch

Quick and Easy Vegan Custard

Measure the oat milk

Measure the oat milk and pour it in a medium-sized saucepan.

And the vanilla sugar,

And the vanilla sugar, the caster sugar, the cornflour and the turmeric. Mix with a hand whisk.

Bring to a gentle

Bring to a gentle boil on medium heat, mixing constantly with a hand whisk.

When it starts boiling,

When it starts boiling, whisk faster to make sure the mixture doesn't stick to the bottom of the pan. It's ready when the mixture is thick and creamy, just like real custard.

Remove from the heat

Remove from the heat and transfer to a bowl to cool or start using it right away as required. To avoid the formation of a crust on your vegan custard, place a layer of cling film on the top. Remove the cling film before using the custard.

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Custard filling

Matcha Cream Puffs (Choux au Craque...

Matcha Cream Puffs (Choux au Craque...

Vegan Custard

Top 4 custard cream recipes from across the web

The most viewed custard cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Custard filling

Matcha Cream Puffs (Choux au Craque...

Matcha Cream Puffs (Choux au Craque...

Vegan Custard

The most viewed custard cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine