CREAM PUFF

CHOUX PASTRY


250 ml water
75g butter, cut into even pieces
150g plain flour
3 eggs
1 pinch salt

Water and butter in a pan, place over low heat and bring to a simmer
when the butter has melted and the water has come to the boil, shoot the flour into the liquid all at once. Stir over a steady heat until the mixture comes together into a coherent mass and leaves the sides of the saucepan ( word for word from a book )
.
Transfer to a bigger bowl and let it  cool for a minute or , and then
Add in 3 eggs ( with a pinch of salt )- which was beaten lightly with a fork., bit by bit, beating either with by hand or an electric mixer until even.
continue to add the eggs until the mixture reaches a smooth , stiff dropping consistency. The batter is now ready for use.

bake 200C- 20 minutes

( note: make sure you get the ingredients right, i learnt my lesson when I accidentally miscount the eggs. It didn't rise !!!!but don't panic, it is still within repair.....trust me, i have done it......hehe...learn from your mistake )

CUSTARD:
1 tbsp custard
1 tbsp corn flour
3-4 tbsp sugar ( i prefer 3 only)
1 cup fresh milk
1 egg or 2 egg yolks
1 tbsp butter.