Choux Puffs

1. In a pot, bring to boil the water , butter and salt.
2. Add in the flour and cook for a minute more.
3. Cool this down before adding in the eggs in a mixer.
4. Pipe out small rosettes onto a lined baking tray.
5. Bake at 200ºC for about 20 minutes or until golden brown.

Chempedak Filling

1. Mix Ingredients B and leave aside.
2. Bring Ingredients A to a boil and then add in Ingredients B and cook again.
3. Cool this before putting into the bread.

Creamy Custard Filling

1. Mix Ingredients B and leave aside.
2. Bring Ingredients A to a boil and then add in Ingredients B and cook again.
3. Cool this before putting into the bread.