How to make Puffs with Curry Fillings

I was awed with those lovely dessert puffs with cream sold at bakery shops.

I had always wanted to try making this puffs on my own with my preferred fillings.

Hence, today I decided to try my hands on this Puffs with Curry Filling recipe which my best buddy had shared with me at Whatsapp.

It is an easy cream puff recipe which I had omitted the cream as I wanted to try curry fillings instead since my hubby and kids love spicy food.

This puff with curry fillings are puffy, soft and smooth, better than I had expected.

A perfect dessert idea for teatime or morning breakfast recipe.

Replace Puffs

If you are lazy to make the puffs from scratch, you could substitute them with croissant buns which are sold in bakery shops for 90 cents each.

Important Notes for Puffs with Curry Fillings:

• Grease the baking tray with a little butter in order for you to easily remove the puffs. Alternatively, you could use cooking spray.
• I used Low Fat Milk instead of regular powder milk to cut down on the calories and fats. The result was rich and soft puffy puffs, simply awesome!
• I used chicken fillets without skin. You could use beef, mutton or pork but remember to remove the fats and skins before cooking.
• Use readymade chicken curry paste or any flavor that you desired.
• Make extra batch of puff batter, freeze it to save time. You could defrost and bake the puff batter on other days with cream, blueberries or other fillings.
• Use mixed vegetables sold in supermarket to save time in chopping the individual veggies.
• Use iceberg lettuce for extra crisp and flavor to your puff recipe.
• Leave the remainder puffs in the oven to keep warm.

This is a great dessert recipe you should try!

Puffs with Curry Fillings

Puff Ingredients

• 80g / 0.17oz  butter
• 1 cup water
• 1 cup low fat milk ( fresh milk)
• 180g / 0.40 oz plain flour ( sieved)
• 3 eggs
• 1 tsp vanilla essense

Curry Fillings

Ingredients

• 1 packet Chicken curry paste ( any brand )
• 1 medium onion – minced
• 1 garlic – minced
• 2 sprigs curry leaves-washed
• 200g / 0.50 oz chicken fillets- chopped
• 2 medium potatoes-peeled and cubes
• 200ml water ( 1 cup )
• 100g  / 0.25 oz mixed vegetables ( carrots,corn,green peas)
• some lettuce for garnishing ( washed)
• slices of tomatoes and cucumbers for garnishing

How to prepare Puffs with Curry Fillings

1. In a frying pan, heat up butter until melted.
2. Add in water and low fat milk. Mix well.
3. Simmer for 5 minutes, add in sieved flour, mix again.
4. Keep mixing until the batter thickens into a ball. Turn off heat.
5. When the batter is cooled, transfer into a mixing bowl.
6. Beat in one egg at a time.
7. Add in vanilla and mix well.
8. It will form a smooth sticky batter.
9. Place 1 tbsp of puff batter on to the greased baking tray, make them into small buns.
10. Bake at 180C for 30 minutes until the puffs turned brownish and puffy.
11. Leave them in the oven.
12. In a wok, heat up with olive oil
13. Saute onion, garlic and curry leaves until aromatic.
14. Add in chicken cubes and potato cubes. Stir fry until semi-cooked.
15. Add in curry paste with water.
16. Toss in the mixed veggies. Allow to simmer until potatoes and meat are cooked.
17. When the curry ingredients and gravy had almost dried up, turn off heat.
18. Pick up a puff, slice halfway through.
19. Slip in a piece of lettuce and 1 tsp of curry fillings.
20. Lastly add in cucumber and tomatoes
21. Serve immediately with your favorite beverages.

This dessert recipe gives you sufficient carbohydrates and protein for your morning breakfast.

Perfect for school lunch, office snack and breakfast .

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