Happy Chinese New Year

Cream puff with custard filling

for the pastry:

• 85g water


• 50 butter


• pinch of salt


• 60g high protein flour


• 125g egg, lightly beaten

Method

• Preheat oven to 220 C


• in a medium saucepan, combine water, butter and salt and bring to a boil


• pour the flour all at once into boiling mixture


• stir vigorously untill the mixture forms a ball, remove from heat


• add eggs, one at a time, stir vigorously after each addition


• drop a spoonful of mixture into baking sheet, or pipe into desired shapes


• bake 10 minutes in a preheated oven at 220 C. then reduce heat to 200 C and bake for another 25 minutes


• cool completely, split and fill with custard filling

for the custard filling:

• 415g milk


• 100g sugar


• 5 egg yolks


• 25g butter


• 25g low protein flour


• 25g corn flour


• 1/4 tsp vanilla essence


• 1tsp rum

Method:

• in a small saucepan, combine all ingredients (except butter and vanilla), stir till mix


• bring to a boil over medium heat, stirring constantly until mixture turns thick


• remove from heat, add vanilla and butter


• cover and chill