Butter 70g/cut into small pieces
90g Strong Plain Flour, sifted
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.
Instant Custard Powder 45g
Non-dairy Whip Cream 90g
1. Mix custard powder with milk and stir well.
2. Whip the cream and mix well with the custard.
Melt some cooking chocolate (i use tulip brand).
- Makes 20 mini size.