CHEMPEDAK / CUSTARD CREAMPUFFS
INGREDIENTS
Choux PUFFS
INGREDIENTS
CHEMPEDAK FILLING
INGREDIENTS A
INGREDIENTS B
Creamy custard filling
INGREDIENTS A
INGREDIENTS B
PROCEDURE
CHOUX PUFFS
- In a pot, bring to boil the water, butter and salt.
- Add in the flour and cook for a minute more.
- Cool this down before adding in the eggs in a mixer.
- Pipe out small rosettes onto a lined baking tray.
- Bake at 200ºC for about 20 minutes or until golden brown.
CHEMPEDAK FILLING
- Mix Ingredients B and leave aside.
- Bring Ingredients A to a boil and then add in Ingredients B and cook again.
- Cool this before putting into the bread.
CREAMY CUSTARD FILLING
- Mix Ingredients B and leave aside.
- Bring Ingredients A to a boil and then add in Ingredients B and cook again.
- Cool this before putting into the bread.
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