Liliha Bakery Cream Puffs

This is a cream puff recipe from a famous bakery in Hawaii - Liliha Bakery. I think it's the best because of the chantilly frosting on the top of the puffs. This recipe is directly from What Hawaii Likes to Eat that was given to me by my mom. This book is really good for Hawaiian recipes because it is truest to local Hawaiian tastes and isn't grotesquely touristy like some recipes supposedly from Hawaii are. I don't normally change the recipe because it's golden the way it is but see the notes section for minor variations.

Chocolate Cream INGREDIENTS

1/2 cup sugar (115 g)

2 TBS flour

2 TBS cornstarch

4 large egg yolks

1 1/4 cups milk (312.5 mL)

1/2 tsp vanilla extract

1/4 cup finely chopped semisweet chocolate (43.75 g)

DIRECTIONS

In medium bowl of mixer, combine sugar, flour, cornstarch, and egg yolk; beat on high speed until thick and lemon colored, about 2-3 minutes. Pour milk into medium saucepan and bring to a simmer; gradually pour 1/4 of milk into the egg mixture, stirring to combine well. Pour egg mixture back into saucepan and cook over low to medium heat, stirring constantly, until mixture begins to bubble and is thickened. Whisk mixture and continue cooking for an additional 40-60 seconds. Scrape custard into clean bowl; add vanilla and chocolate bits; stir gently until chocolate melts and is well blended. Cover bowl with plastic wrap; let cool and refrigerate until ready to use.

Butter Frosting (Chantilly) INGREDIENTS

1 1/2 cups evaporated milk, undiluted (375 mL)

1 1/2 cups sugar (340 g)

4 egg yolks

3/4 cup butter or margarine (12 TBS)

1 1/2 tsp vanilla extract

DIRECTIONS

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over low heat or double broiler, stirring constantly, for 10-12 minutes or until mixture thickens enough to spread or drizzle over dessert.

Cream Puff INGREDIENTS

1/2 cup water (125 mL)

1/2 cup milk (125 mL)

1/2 cup unsalted butter, cut into pieces (8TBS or 1 stick)

1/4 tsp salt

1 cup flour, sifted (110 g)

4 large eggs

DIRECTIONS

Combine water, milk, butter, and salt in large saucepan; bring mixture to full boil. Add flour all at once and stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Continue cooking for about 1 min, stirring constantly. Transfer to a bowl and let cool 5 min, stirring occasionally. Beat in eggs one at a time, with a wooden spoon or with mixer on low speed until paste is smooth before adding next egg. Beat dough until it is smooth and shiny and very thick but not stiff.

Drop by tablespoonful onto ungreased or parchment-lined baking sheets leaving about 1-1.5 inches between each ball to allow for expansion. Bake at 400*F (200*C) for 10-12 minutes; reduce temperature to 350*F (180*C) and bake additional 10-15 minutes or until golden brown and yet firm to the touch. Turn off oven; poke bottom of each puff, turn upside down on baking sheet and let dry in oven for about 10 minutes. Remove to rack and let cool to room temperature before filling.

To fill, slice tops from puffs; remove any uncooked paste and fill with Chocolate Cream. Replace tops and drizzle or frost top of puff with Butter Frosting. If desired, tops may be sprinkled with chopped mac nuts.

NOTES:
- The Chocolate Cream recipe makes about 2 cups, Butter Frosting little less than 2 cups, and Cream Puffs about 24 small puffs.

- The chocolate can be omitted in the Chocolate Cream recipe to make it vanilla cream, or freshly made whipped cream (aerated whipping cream, sugar, and vanilla) can be used as the cream in the puffs.

- When making the Chocolate Cream make sure that the custard is smooth and not lumpy by thoroughly combining after adding each ingredient.

- Puffs can either be sliced in half and filled or the cream can be injected using a bag (i.e. professional pastry bag or Ziploc bag with the corner tip cut off) and a pastry tip.

- For those who don't like super sweet desserts, the sugar from Butter Frosting can be cut in half but add an extra 1/2 tsp of vanilla to compensate for taste.

Although the directions seem a bit long and daunting, the recipe is pretty easy to make. If you are efficient and not a beginner baker then it should only take you 1-1.5 hours. It's definitely worth it to make it and show off for a party or if you have children.

-Enjoy!