Description
A delightful fusion dessert featuring light choux pastry puffs filled with creamy South African-inspired melktert custard and dusted with a snowy cinnamon sugar topping.
Ingredients
Scale
For the Crust:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Add flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
- Beat in eggs one at a time until the dough is smooth and glossy. Drop tablespoon-sized mounds onto the baking sheet and bake for 25-30 minutes until puffed and golden. Let cool completely.
- For the filling, heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, and cinnamon. Gradually whisk in hot milk, then return to saucepan and cook, stirring, until thickened. Remove from heat, stir in vanilla, and chill.
- Split cooled puffs and fill with chilled custard. Dust with a mixture of powdered sugar and cinnamon before serving.
Notes
You can customize the seasonings to taste.