CREAM PUFFS

Flipping through a filed of recipe from the cut out magazine.I came across this cream puffs,reading
through a few times and decided to make for my children tea time.The given custard filling was not a success,throw away and I recooked and success.The given recipe the custard powder is less and thinking for quite a while,it must be the problem lies with the custard powder and add a few more tbsp,it was a success Taste nice and ate a few.

CREAM PUFFS

Custard filling;
3 egg yolks
6tbsp custard powder
70g sugar
600ml fresh milk

1.Make custard.Whisk egg yolks,custard powder and sugar together with 4 tbsp of milk.Heat remaining milk until very hot,then graduallywhisk into egg mixture.pour mixture back into pot and continue whisking over medium low heat until custard boils and thickens.cook 1 minute more,then pour into a bowl and allow to cool completely. (adjust just how thick you want your custard to be by controlling your cooking time.)

Choux pastry;
250 ml water
125 g unsalted butter
1 tsp sugar
1/2 tsp salt
150g plain flour,sifted
4 eggs ( medium size)
1 egg white

2.Make pastry.Bring water,butter,sugar and salt to a full boiling a tightly covered pot over medium heat.Pour all the flour in at once. Reduce heat to low and beat with a large wooden spoon;dough
will form a ball.Cook for 2 more minutes.Beat in eggs one by one,then egg whites,don't worry if
dough look uneven,keeping beating and it will smoothen out.

3.Preheat oven to 220C.Line baking sheets with well greasedfoil. Pipe or spoon choux pastry into small mould, about 1 tbsp each,spaced 2 cm apart.Bake for 5 minutes.Reduce heat 180c and bake
for 15 minutes.Remove puffs from oven,cut a small slit in each with a knife,and return to oven.Bake 10-15 minutes more. Transfer puffs to a rack and let cool

4.Once cooled,halve each puff and fill with custard filling.serve immediately

Notes;make about 25-30.when in the oven the cream puff flatten,don;t worry,turn the oven temperature back to 220c for few more minutes.