Cream Puffs

Cream Puffs (Yields 35-40 medium puffs) 1. Puff 90g Plain Flour 150g Plain Water 1/2 tsp Baking Powder 60g Butter Salt - pinch 3 eggs (2 white, 3 yolks) Method: 1. Mix butter with water until melted. Boil mixture over low heat. Tip: I use vegetable shortening, for a lighter texture. 2. Mix sifted flour into melted butter-water under small fire. 3. Turn off fire and cool batter. 4. Add egg into batter. Mix egg well. Tip: a. Ensure each egg has been well-mixed with batter before adding the next. b. Electric mixer is recommended, as batter is very sticky. 5. Scoop mixture into a piping bag. Tip: I use a Ziploc bag, and cut one of the bottom corner off to pipe it out. Size of cut will depend on how small/large you want the puffs to be. 6. Pipe mixture and bake in oven for 425F (218C) for 10mins, then 350F (177C) for 8mins, then 250F (121C) for 5mins. Tip: Must either use non-stick pans, or place a parchment paper if you don’t have one. The puffs will stick and refuse to come off if you don’t do this. 2. Custard If you are using Bird’s brand custard: a. 90g Bird's brand custard powder b. 120g sugar c. 1/2 cup plain water d. 1 liter UHT milk Method:

1. Mix ingredient a,b,c together. 2. Boil milk under low fire till boiling. 3. Pour boiled milk into custard mixture. 4. Stir thickened mixture till milk and custard mixture is completely combined. 5. Cool custard before use. OR If you, like me, can only find Jello instant custard pudding powder: a. 85g custard powder (1box) b. 2C (470ml) UHT milk Method: 1. Mix ingredients and boil under medium fire till boiling, stirring constantly. 2. Cool custard before use. I made a small hole in the puffs and used a piping bag to pipe the custard into the puffs. Alternatively, you can also slice the puffs in the middle and spread the custard.