Custard Cream Puff

Custard Cream Puff (Makes 36 small puff)

Cream Puff Ingredients.

(A)

1cup water
113.4g butter
1/4 salt
(B)
1 cup all purpose flour
(C)

4 eggs size (b)
Vanilla essence

Ingredient for Custard

(A)

1 egg

30g sugar

20g custard powder

(B)

100gm milk

100g whipping cream

(C)

Vanilla essence

Method

1) Heat water, salt & butter in a saucepan over high heat to full boil. Reduce heat.
2) Add (b) flour and mixing vigorously until mixture leaves side of the pan in a ball.
3) Place mixture into a mixer bowl. Attach flat beater to mixer. Turn to speed 2 and add (c) one at a time, beating about 30 seconds after each addition. Stop and scrape bowl. Turn to speed 4 and beat about 15 seconds.
4) Drop each dough onto greased baking sheets and placed 2 inches apart.
5) Bake at 200c for 10-15 minutes. Reduce heat to 175c for 25minutes longer. Turn off oven.
6) Remove from oven. Cut a small slit in side of each puff. Return the puff into oven for 10 minutes with the door open. Cool completely in the oven.
7) Pipe or spoon custard cream into puff.

Method for custard cream
1) Put (a) into a mixer bowl using k-beater till creamy and smooth. Set a side.
2) Boil (b) till boiling point and gradually add mixture (a) over low heat and keep stirring till thicken.

Optional filling.
Sardine and egg
Creamy feta olive filling.




Machine used: KitchenAid Artisan KSM150