Ingredients
Crème pâtissière
Choux pastry
Toffee
Method
1.Make crème pâtissière. Combine milk, sugar and extract in a small saucepan; bring to the boil. Meanwhile, combine cornflour and egg yolks in a medium heatproof bowl; gradually whisk in hot milk mixture. Return mixture to pan; stir over heat until custard boils and thickens. Cover surface of custard with plastic wrap; cool 20 minutes. Refrigerate 4 hours.
2.Preheat oven to 220°C/425°F. Grease oven trays.
3.To make choux pastry, combine the water, butter and sugar in a small saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; beat in eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
4.Drop rounded teaspoons of pastry, about 5cm apart, on trays.
5.Bake puffs 10 minutes. Reduce oven temperature to 180°C/350°F; bake 15 minutes. Make a small cut into the base of each puff; bake a further 10 minutes or until puffs are dry. Cool on trays.
6.Spoon crème pâtissière into piping bag fitted with a 3mm plain tube; pipe through cuts into puffs.
7.Make toffee. Stir sugar and the water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until a small amount of toffee dropped into cold water sets hard and can be snapped with your fingers.
8.Push one paddle pop stick into each puff. Working quickly, dip puffs in toffee. When dipping the puff popcakes in toffee, tilt the pan of toffee to one side, so that the toffee is deep enough to completely coat the popcakes and a bit of the stick; this will ensure the popcakes don’t fall off the sticks. If the puffs fall into the toffee, lift them out with a spoon
9.Place on a baking-paper-lined oven tray. Stand at room temperature until set.
17 paddle pop sticks halved crossways are needed for this recipe.
Note
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