Creamy Corn Puffs
A Chinese-inspired dessert featuring crispy choux pastry puffs filled with a creamy corn mixture.
Ingredients
- ●1 package French choux pastryStore-bought or homemade
- ●1 cup Mellow corn kernelsFresh or canned
- ●1 cup Creamy milkWhole milk or a non-dairy alternative
- ●2 tablespoons Granulated sugarAdjust to taste
- ●2 Large eggsAt room temperature
- ●1 teaspoon Vanilla extractOptional
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Roll out the choux pastry to about 1/4 inch thickness. Cut into desired shapes or use a cookie cutter.
- 3
Place the pastry shapes on the prepared baking sheet, leaving about 1 inch of space between each puff.
- 4
Bake the pastry puffs for 15-20 minutes or until golden brown, flipping halfway through.
- 5
While the pastry is baking, prepare the filling. In a medium saucepan, combine the corn kernels, milk, sugar, and vanilla extract (if using).
- 6
Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar has dissolved and the corn is tender.
- 7
Remove the saucepan from the heat and stir in the large eggs. Let the mixture cool slightly.
- 8
Once the pastry puffs are done, remove them from the oven and let them cool for 5 minutes.
- 9
Spoon a small amount of the corn filling into each pastry puff. Serve warm or at room temperature.