500 ml plain water
200 gm butter
1 tbsp sugar
1 tsp salt
300 gm plain flour
300 gms eggs without shells (about 4 - A size eggs)
Method:
Combine the water, butter, sugar and salt in a pot and bring to boil.
Remove the pot from fire and add the flour all at once.
Stir the flour quickly and vigorously until it forms into a dough ball.
Leave to cool for 5 to 10 minutes.
Then, beat in the eggs one at a time into the dough.
The dough should now forms into thick paste.
Fill a pastry bag with the paste and pipe the paste onto the baking tray.
Do not pipe the paste too close to one another as it will get bigger when they are cooked.
(You can also use spoon to drop the paste onto the baking tray - I prefer to use this way as it is less messy.)
Bake for 10 to 12 minutes at 210 Celsius. (or until they turn golden)
Remove from the oven and leave to cool.
When cool, make a hole at the side and pipe in the cream.
Enjoy!
Custard filling untuk Kak Ini
Bahan yang diperlukan:
2 cawan susu segar
4 sudu besar gula (atau secukup rasa)
1/2 sudu teh garam
1/2 sudu teh vanilla essence
1 sudu kecil butter
4 sudu besar tepung custard (dicampur dengan sedikit air)
Cara membuat:
Panaskan susu yang dah dicampur dengan gula, garam, vanilla essence dan butter. Bila dah mendidih kecil, tuangkan tepung custard yang sudah dicampur dengan sedikit air perlahan-lahan ke dalam susu yang mendidih itu sehingga dapat kepekatan yang dikehendaki. Masak sehingga mendidih. Tuang dalam bekas dan sejukkan.
*Cara dan bahan yang sama untuk buat custard sauce untuk bread pudding, apple pie (add some almond flakes) etc. Tapi gunakan 2 sudu besar tepung custard.
