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.