Method of cooking: Baking
Method of preparation: Choux Pastry
Ingredients
• 40g plain flour
• 60ml water
• 25g butter
• 1 egg
• ½ tsp baking powder
Mock Cream Filling
• 50g butter
• 40g castor sugar
• 1 heap tsp cornflour
• 125ml milk
• ¼ tsp vanilla essence
Chocolate Topping
• 25g sugar
• 15g flour
• ½ tsp butter
• ½ tbsp cocoa
• 3 tbsp milk
• ½ tsp vanilla essence
Method
1. Preheat oven at 210°C.
2. Lightly grease a baking tray.
3. Sift flour and baking powder.
4. Bring butter and water to boil.
5. Add flour all at once.
6. Cook until mixture leaves the sides of the saucepan.
7. Beat in eggs a little at a time till fairly stiff, sticky and glossy in consistency.
8. Bake for 20mins.
9. Blend the cornflour with a little milk
10. Heat the remaining milk and pour over the cornflour
11. Cook the mixture for 2 to 3 minutes and then allow to cool.
12. Cream the butter and sugar.
13. Beat in the cooled cornflour mixture a little at a time. Beat well.
14. Flavour with vanilla essence.
15. Put all the chocolate topping ingredients in a saucepan and stir well making sure there are no lumps.
16. Cook over gentle heat, stirring all the time with a wooden spoon.
17. When the mixture thickens, allow it to boil for 2 to 3 minutes.
18. Remove from heat.
19. Make a slit at the side of baked puff and put spoonful of mock cream.
20. Top the pastry with chocolate topping.
Custard Puff
Method of cooking: Baking
Method of preparation: Choux Pastry
Ingredients
• 40g plain flour
• 60ml water
• 25g butter
• 1 egg
• ½ tsp baking powder
Custard Filling
• 25g custard flour
• 125ml milk
• 1 egg yolk
• 25g sugar
• ½ tsp vanilla essence
• 12g butter
Method
1. Preheat oven at 210°C.
2. Lightly grease a baking tray.
3. Sift flour and baking powder.
4. Bring butter and water to boil.
5. Add flour all at once.
6. Cook until mixture leaves the sides of the saucepan.
7. Beat in eggs a little at a time till fairly stiff, sticky and glossy in consistency.
8. Bake for 20mins.
9. Blend the custard ingredients and cook in melted butter until mixture thickens. Add in egg yolk and stir.
10. Make a slit at the side of baked puff and put a spoonful of custard.
Savoury Chicken Puff
Method of cooking: Baking
Method of preparation: Choux Pastry
Ingredients
• 40g plain flour
• 60ml water
• 25g butter
• 1 egg
• ½ tsp baking powder
Filling
• 50g minced chicken
• ¼ large onion – chopped
• 1 tbsp oil
• 1 tbsp frozen mixed vegetable
• 1 tbsp cream of chicken
Method
1. Preheat oven at 210°C.
2. Lightly grease a baking tray.
3. Sift flour and baking powder.
4. Bring butter and water to boil.
5. Add flour all at once.
6. Cook until mixture leaves the sides of the saucepan.
7. Beat in eggs a little at a time till fairly stiff, sticky and glossy in consistency.
8. Bake for 20mins.
9. Fry the filling ingredients.
10. Make a slit at the side of baked puff and put a spoonful of filling.
Savoury Sardine Puff
Method of cooking: Baking
Method of preparation: Choux Pastry
Ingredients
• 40g plain flour
• 60ml water
• 25g butter
• 1 egg
• ½ tsp baking powder
Filling
• 1 piece sardine – mashed
• 1 small onion – chopped
• ½ chilli – chopped
• 1 limau kasturi
• 1 small tomato - diced
Method
1. Preheat oven at 210°C.
2. Lightly grease a baking tray.
3. Sift flour and baking powder.
4. Bring butter and water to boil.
5. Add flour all at once.
6. Cook until mixture leaves the sides of the saucepan.
7. Beat in eggs a little at a time till fairly stiff, sticky and glossy in consistency.
8. Bake for 20mins.
9. Mix the filling ingredients.
10. Make a slit at the side of baked puff and put a spoonful of filling.
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