Banana Flavoured Custard Puff with Peach

Ever since the not so successful attempt at choux pastry the other day, I just had the urge to try making again. Finally, I sucummbed to it 3 days later, after I came across the beautiful cream puffs sandwiched with fresh strawberries by TinTin. I followed her recipe, but modified the custard to make a banana-flavoured one just to be different. Again, my puffs didn't puff up well enough, except for that one single piece which I've placed inside a tart case, stacked on top and along the edge of the baking tray, as I ran out of space on the tray. Hmm... successful cos it received more heat from the top? Have to experiment again to find out.

Meanwhile, here's how the puffs look like, they still tasted nice though :)

Banana Flavoured Custard Puff with Peach

Adapted from: Cooking Crave

For the Pastry:  (Yields 15 puffs) 
70g plain flour
2 beaten eggs
100g water
60g unsalted butter
Pinch of sugar and salt

Directions:
1. Add water, butter, pinch of sugar and salt into saucepan, melt the butter and bring to boil. Off the heat, add in plain flour and mix with a wooden spoon until well combine and become smooth dough.
2. Add in half of the beaten eggs and keep stirring until the egg mix into the mixture. Once the eggs completely mix with the dough, you will find it quite dry and hardly to mix.
3. Continue add the beaten eggs slowly, little by little into the dough and continue mixing. You might not finish using the beaten eggs.
4. Control adding the eggs to get a smooth and silky consistency of the mixture. When you spoon up the mixture, it should drop back to the pan very slowly. The mixture should not be too dry or too wet
5. Transfer it into a piping bag and pipe out about 15 dollops of mixture on a baking tray lined with baking paper.
6. Dip your fingers with some water and gently touch the top of the mixture. This is to prevent it over burning while it's baking in the oven. Then spray some water on the mixture surface. (Not too much)
7. Bake at 200deg preheated oven for 15 minutes until it puff up, then turn the temperature to 170deg and bake for another 15 minutes. Transfer the puffs on a wire rack to cool down.

For the Custard Filling: 
2 egg yolks
200ml banana milk (I used the korean brand "Binggrae", but I guess any flavoured milk will do as well)
1.5tbsp fine sugar
20g corn flour
5 slices of canned peach (cut into small pieces)

Directions:
1. Boil the milk with sugar in low heat until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and cornflour into a thick paste but no lumps in it.
2. Pour the dissolve warm sugar milk mixture into the egg yolks mixture. Pour slowly, little by little and mix with a hand whisk until everything well combine (*strain the mixture if necessary) Then, pour back the mixture into the cooking pan. Cook in very low heat and keep stirring until it thicken.
3. Once the mixture thicken, remove from the heat and keep stirring until the heat slightly cool down but slightly warm.(*It look silky smooth at this time)
4. Transfer the custard into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface.
5. To assemble the custard puffs: Spoon in some custard fillings then sandwich it with the peach. Chill the puffs in the fridge before serve.