Egg Tarts

Pastry:
Butter 140g
Egg half
Icing sugar 70g
Plain flour 210g

Egg filling:
Sugar 140g
Water 300ml
Eggs 4
Full cream evaporated milk 80ml

肉桂苹果派~Cinnamon Apple Pie

材料：

牛油60g

砂糖15g

水46g

苹果三个（一粒半切粒，剩下切片最后铺上面再撒肉桂粉）

砂糖40g

低筋面粉150g

 柠檬汁几滴 

  卡士达的材料:

即溶卡士达粉 90g

鲜奶 260g

 做法：

 卡士达和鲜奶一起搅拌均匀即可。

（卡士达和煮好的苹果一起搅拌到无粒再倒入派内抹平）

-原食谱和做法请按这！
-8寸摸 x 1
-180度20分钟

Chocolate Elairs

Choux Pastry:

Water 150ml

Butter 70g/cut into small pieces

90g Strong Plain Flour, sifted

2 eggs

Method:

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

Method:

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.