Fresh Cream Fillings
100gm castor sugar
2tbsp flour & 2tbsp corn flour
3 egg yolks
400ml milk (either low fat or full cream)
1tbsp butter
1tsp of vanilla essence
Methods
Methods
Combine sugar, flour, corn flour. egg yolks with 2tbsp of milk into a paste.
Warm the remaining milk and pour over the paste.
Stir over low fire until cook to a custard as can be seen in the picture above.
Remove from fire, add in butter andd vanilla essence.
When cool, keep in the fridge.
**Fresh cream fillings can be prepared a day before.
Puff
200ml water
80gm butter
a pinch of salt
100gm self raising flour
4 eggs (size C) or 3 eggs (size A or AA) beaten
Methods
Bring water, butter and salt to boil.
Lower the fire, pour in all the flour and stir to get a cooked dough.
Leave to cool for 3 to 5 minutes.
Add in the beaten eggs slowly to get a thick batter.
Lay baking tin with foil paper and grease it.
Scope 1 tbsp of batter for each puff and bake at 180 degree celcius for 20 minutes.
Slit the top with a sharp knife and cool it on a wire rack.
Fill the puff with 1tbsp of fresh cream and YUMMY YUMMY YUMMY
