Cream Puffs

Ingredients for Mock Cream

25g Butter

25g Caster Sugar

1 rounded tbsp Cornflour

125ml Milk

1/4 tsp Vanilla Essence

Method:

1. Blend the cornflour with a tablespoon of the milk. (To make a cornstarch solution to prevent lumping)
2. Heat the remaining milk and pour over the cornflour. (It will thicken up quickly. Just keep stirring)
3. Cook the mixture for 2 to 3 minutes. Allow it to cool.
4. Cream butter, sugar and vanilla essence in a bowl.
5. Beat in the cooled cornflour mixture a little at a time.

Pastry Puff

Ingredients:

50g Choux Pastry (Check previous posting for recipe on choux pastry)

Method:

1. Greased the baking tin and pre-heat oven 200°C.
2. Scoop the choux pastry mixture into a piping bag. Pipe through a plain nozzle onto the greased proof baking tray. ( If your swirls have 'peaks', press them down gently with your finger -dipped in water. Otherwise, the peaks will burn as they bake. This is to prevent the tip from burning)
3. Bake for 10mins in 200°C. and lower to 180°C for another 20mins.
4. Once it is cook. Use a knife to make a slit on one side of each shell.
5. Fill each shell with some mock cream.

This is how it looks like after you piped the choux pastry on a greased proof paper.

You could dust the top with icing sugar :)