What Makes a Great Cream Puff? Choux, Custard and Timing

Cream puffs look simple, but a great one depends on three things: the shell, the filling and the timing. It is also the pastry our customers ask for most often, so here is how we think about it.

The shell: choux pastry

Choux is made from water, butter, flour and eggs. The flour is cooked in the hot liquid first, then eggs are beaten in until the batter is smooth and glossy. In the oven, the moisture inside turns to steam and pushes the shell up, leaving a hollow centre that is ready to be filled. A good shell is golden, light and crisp, never pale or soggy.

The filling: custard cream

Our classic filling is a custard cream made from milk, egg yolks, sugar and real vanilla, cooked slowly until silky. Some flavours are lightened with whipped cream for a softer bite. The goal is a filling that is rich but not heavy, and sweet enough to taste, but not so sweet that it hides the vanilla.

Flavours that suit Penang

We love classic vanilla, but we also like to use flavours that feel local, such as pandan with a touch of gula melaka, and durian when the fruit is in season. You can browse the full range on our cream puffs page.

Timing is everything

Once a shell is filled, the moisture from the cream slowly softens it. That is why we fill your cream puffs close to your pickup time, and why we only bake to order. It is the simplest way to deliver a shell that still has a little crunch.

What to look for when buying

• A shell that looks dry and golden, not shiny or damp.
• A filling that holds its shape and does not leak.
• A fresh dairy and vanilla aroma, not an artificial one.