CREAM PUFFS SHELL

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I love the texture of Cream Puffs

soft interior and a bit of crunch outside

I can never resist the aroma of freshly baked cream puffs 

There are various types of filling

Fresh Cream if you don't mind a bit of fat

Custard if you choose to go for traditional ones

How about with durian cream?

I love them all

Cream Puff Shell

A) 250g water

   50g butter

B) 150g plain flour, sifted

   2 tsp castor sugar

   3 AA eggs, lightly beaten

   pinch of salt

Method:

1) combine flour,castor sugar & salt and leave aside 

2) boil together water & butter to a rolling boil, off heat

3) pour flour ALL AT ONCE into the hot water/oil

4) beat rapidly with wooden spoon to combine to form paste

5) leave to cool 5 min 

6) beat in eggs, one at a time, using electric mixer

7) beat until paste becomes smooth & glossy

8) spoon by the Tbsp onto a lined baking tray

9) bake in preheated oven 190'C for 20min

10)off heat, but let puffs cool in oven for 10min