Cream Puff
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Ingredients
? 60g butter
? 125ml water
? A pinch of salt
? 2 eggs
? 75g flour
Method
Put butter and water in a deep saucepan and bring to boil slowly. (Do not allow water to boil before the butter has melted.)
Remove saucepan from heat. Add in flour and salt. Place saucepan over the heat and stir quickly until a ball is formed and the dough comes away from the sides of the saucepan. Remove the saucepan from the heat and leave to cool slightly (approximately five minutes).
Beat in eggs one at a time until the dough becomes stiff.
Place teaspoonfuls of the dough on a greased baking sheet. Bake in a preheated oven at 200 degrees C for 10 minutes.
Reduce the temperature to 180 degrees C and continue to bake for 15 minutes, then leave the puffs to cool in the oven. Fill the empty shells with custard cream or any desired cream.
Custard Cream (the filling)
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Ingredients
? 60g custard powder
? 30g corn flour
? 185g castor sugar
? 400ml UHT milk
? 300ml water
? 2 egg yolks
? 1 tsp vanilla essence
? 1 tbsp butter
Method
Blend custard powder and corn flour in a bowl. Whisk egg yolks and sugar in a mixing bowl for 3?4 minutes, then stir in flour mixture.
Bring milk and water to near boiling point. Pour the hot milk into the egg and custard mixture, whisking well.
Return mixture to cook over low to medium heat, stirring constantly till mixture takes on a thick consistency. Remove from heat and stir in butter and vanilla essence.
Allow to cool, then cover and refrigerate before use.