Cream Puff

Choux Pastry
1/2 cup butter
1/4 teaspoon salt
1 cup flour
1 cup water
4 eggs
Method
- preheat oven 240'C
- combine water, butter & salt in a heavy saucepan. Bring to boil, stirring occasionally.
- as soon as the mixture boils, add flour all at once and beat to mix the flour smoothly with the liquid.
- remove from heat, in a mixing bowl mix 4 eggs & flour mixture, continue beating until the mixture becomes a smooth & shiny paste.
- while still warm, shape choux puffs, eclairs, profiteroles or apa-apa lah yang kita nak buat, on a baking sheet lined with parchment paper.
- put into the preheated oven for 20 minutes, then reduce the heat to 150'C & bake for another 20 minutes.

Pastry Cream
1/2 liter full cream milk
1 egg
25 grams custard flour
30 grams corn flour
100 grams castor sugar
1/2 teaspoon vanilla

Method
- combine all ingredients in a saucepan
- constantly stir over medium high heat until the mixture coats the back of the spoon.
- remove from heat, pour into a container & cover surface with plastic wrap.

Cheese Tartlets

Tartlets shell
125 gms butter (saya selalu guna Anchor)
250 gms flour
2 tbsp fresh milk
1 tbsp castor sugar
1 egg

Method
- gaul butter & tepung sampai jadi serbuk roti guna finger tips. jangan overdo it.
- dalam satu bekas lain, satukan susu, gula & telur. kacau rata.
- masukkan campuran susu kedalam campuran tepung hingga jadi doh. Jangan uli !!!!
- rehatkan doh 1/2 jam sebelum digunakan.
- masukkan dalam acuan tartlets, bakar suhu 170' - 20 minit. Bakar kosong dulu.

Cheese Filling
250 gms cream cheese (saya selalu guna Anchor) - thaw - room temp
100 gms castor sugar
1 egg

Method
- mix semua bahan guna mixer, masukkan kedalam tart shell yang telah dibakar kosong tadi.
- bakar lagi 170' - 10 minit. Kalau suka boleh tambah blueberry/strawberry filling sebelum dibakar.