"ring.. ring.. come to mama-tail.. i'm your new beard papa.. Ho ho ho"
just kidding. i saw most food bloggers have already gone to Beard Papa.. wait.. is it beard papa or bread papa.. 
anyway.. out of curiosity.. i made my own custard cream puff.. 
<-- smiley too exaggerating =)
i like custard puffs.. it's sweet. its cheap.. it's delicious.. it's better than other buns. yea.. so i decided to get the Pastry Book from miss Mel who's currently suffering from a Uni-syndrome..
As u know.. these kinda pastry is usually made from Choux Puff. the texture of it is light and puffy, which is quite different from other pastries. As it forms a cavity inside the pastry, So, which means, it's best stuffed with fillings 
There're 2 types of recipes for choux pastry, 1 is firmer, another one is softer. i went for the firmer one.
Choux Pastry Recipe
95 g butter
160g water
1/2 tsp sugar
pinch of salt
130g flour
3 eggs
Method
1. Cook butter, water and sugar until boil. Add in flour and mix to form a smooth paste.
2. Put the paste into the mixer and beat until lukewarm. Add in the eggs in gradually. Beat it until well blended and smooth
3. Place the batter into the piping bag fitted with plain or any nozzle u wish. Pipe onto a greased pan
4. Bake at 200 C for 20-25 mins.
5. Pour Custard Cream into piping bag with nozzle. poke the nozzle into the puff and press the custard cream in. Becareful not to over-fill it, or else, when u bite, all the cream will pour out.. HaHa
Extra note : THe amount of eggs will determine the consistency of the paste. Adding more eggs gives you a softer paste which will result in a thinner crust, and using fewer eggs gives you a stiffer paste making a thicker crust when baked.
looks like mashed potatoe?? this is step 1.
this is step 2
nothing so amazing right ?? scroll down..
look at how big it is now.. looks like.. pau
this one looks like fried pau or smething.. ahhaha...
Custard Cream Recipe
1 Egg
30g Sugar
20g Custard Powder
100g Milk
100g Whipping Cream
1/2 tst Vanilla Essence
Method
1. Mix egg, sugar and custard powder until well blended. Cook milk and whipping cream until almost boiling (remember to stir), then add gradually into the egg sugar custard mixture. Stir till well combined
2. Strain it and cook over low heat by stirring constantly until it boils and thickens. Remove from the heat and add vanilla essence. Mix well.
3. Cover the pot with plastic wrap to prevent a skin from forming. Leave it to cool.
it looks like this after injecting the cream in it..
Final Verdict: YUMM YUMM... ok... i havent taste beard papa's puff before. but obviously i can't compare mine with breadpapa's.. 
but anyway, my testers both all gave good remarks abt it. but i was thinking maybe the puff was a whee lil too thin, cause when the puff has too many cream in it, the bottom of the puff tend to break..
tadaaaa ... custard cream puffffffsssss ... yummyyyy
p/s.. it's really very easy to make..
