Clover Bliss Red Velvet Cream Puffs

Who can resist a cream puff!

Serves: 4-6
Time: 30 minutes
Recipe by: Monicia Horne


For the Choux pastry
¾ cup flour
75g butter
Pinch of salt
3 eggs

For the pastry cream
2 cups milk
1 tsp vanilla essence
½ cup sugar
3 tbsp corn flour
1 egg
2 egg yolks
2 tbsp butter
½ cup Clover Bliss Double Cream yoghurt, red velvet flavour


To prepare choux paste, heat butter in a deep pan. Add 1 cup water and mix. Add salt and bring the mixture to boil.
Add flour and whisk till well combined. Transfer in a bowl and cool.
Preheat oven to 180° C. Line a baking tray with baking paper.
Add eggs, one by one, to the choux paste and beat well with an electric beater till soft.
Fill a piping bag fitted with a nozzle with choux paste and pipe out small portions on the lined tray.
Place one red velvet dough roundel on top of each portion of choux paste.
Place the tray in the preheated oven and bake for 40 minutes. Remove from oven and cool slightly.

For the pastry cream, heat the milk gently in a saucepan and bring to a gentle simmer. Whisk together the egg, egg yolk, sugar and corn flour. Pour a little bit of the heated milk into the egg mixture, whisk and pour the egg and milk mixture into the saucepan. Heat gently whilst whisking until thickened. Remove from the heat and allow to cool. Stir through the Clover Bliss Double Cream yoghurt.
Cut a thin slice on the top part of each choux paste to make a cavity.
Fill pastry cream into another piping bag fitted with a nozzle and pipe into the cavity of the cream rolls. To make the yoghurt drizzle, whisk together 2 tbsp Clover Bliss double cream yoghurt with 2 tbsp icing sugar and drizzle over the puffs.

Chefs Tip: To make it even more indulgent, make a yoghurt glaze with Bliss Double cream yoghurt, and icing sugar for an extra drizzle of indulgence.

Leave a Comment

Your email address will not be published. Required fields are marked *