Tuesday, August 19, 2008
60g plain flour
2 eggs (beaten)
90g cooking chocolate
80g instant custard
1. Bring milk, water, butter and salt to a boil.
2. Low fire, use a wooden spoon and stir in the flour in two portions.
3. Stir until it form a smooth paste. (Remove pan from fire every now and then to prevent paste from burning.)
4. Leave aside to cool.
5. Use a wooden spoon and beat in the egg in three portions.
6. Make sure that the egg is well blended after each addition.
7. The batter should be smooth and shinning.
8. Put the batter into a piping bag with star nozzle (Wilton 1E).
9. Pipe a long strip about 6cm long on a greased tray.
10.Bake in a preheated oven 200C for 20-25 mins till golden brown.
11.Leave the puffs to cool on a wire rack.
1. Melt the butter and chocolate over a simmering hot water.
2. Pour the milk into the custard powder and stir at once until smooth.
3. Stir in the melted chocolate until smooth.
4. If you find that the custard is too thick, add some milk and stir till smooth.
Assemble the cream puff:
1. Cut a slip at the side of the puff and pipe in the chocolate custard.
2. Drizzle some melted chocolate on the cream puff and serve.