Monday, 29 April 2013

Chocolate Elairs

Choux Pastry:
Water 150ml
Butter 70g/cut into small pieces
90g Strong Plain Flour, sifted
2 eggs

Pace water in a saucepan, add the butter and heat gently until the butter melts.
Bring to a rolling boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leaves the sides of the saucepan and forms a ball.
Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture.
Spoon into a large piping bag fitted with a nozzle.
Cream filling:
Instant Custard Powder 45g
Milk 130g
Non-dairy Whip Cream 90g

1. Mix custard powder with milk and stir well.
2. Whip the cream and mix well with the custard.

Top filling:
Melt some cooking chocolate (i use tulip brand).

- Makes 20 mini size.

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