CREAM PUFF

                                                        CREAM PUFF

PASTRY:

1 1/2 CUP WATER
4 TABLESPOONS BUTTER    (3  OZS)
1 1/2 CUPS FLOUR                   (8  OZS)
2 TEASPOONS BAKING POWDER
4 EGGS 

FILLING :

3 CUPS WATER
1 1/2 CUP SUGAR 
3 TABLESPOONS CONDENSED MILK
3/4 CUP  BIRD CUSTARD POWDER
1/2  TEASPOON VANILLA ESSENCE

METHOD:

HEAT WATER  AND BUTTER WHEN MELTED, ADD IN FLOUR AND BAKING POWDER. TURN OFF THE HEAT.  STIR  THOROUGHLY TILL IT BECOME A DOUGH.
LET IT COOL BEFORE ADDING IN EGGS, ONE AT A TIME. USE  KENWOOD  HOOK DOUGH MIXER TILL TURN SMOOTH THEN ADD IN THE SECOND EGG. REPEAT THE PROCESS TILL DONE.
GREASE THE PAN. USE 2 TABLESPOONS  TO SHAPE THE DOUGH. BAKE @ 200C  FOR 25 MINS.

(2)   
ADD SUGAR INTO WATER AND STIR. ADD CUSTARD POWDER AND MILK.
STIR OVER FIRE UNTIL IT BOILS  AND THICKENS AND IMMEDIATELY FILL INTO  THE SLIT OF THE PUFF.  BEST TO WEAR GLOVES TO PROTECT YOUR FINGERS.