But I decided to use recipe from my recipe book to practice it otherwise I got nice books and I just let them to dust in the corner of my bookcase 😛 And the result was really good.
Later when I compared to Mb. Ienas recipe, they were not so difference in terms of quantities of the ingredients etc. But I did follow her footstep in adding more corn flour as the custard filling was way too runny.
Makes easily 30 pcs
– 100 gr butter
– 250 ml water
– 150 gr flour
– 1/2 tsp salt
– 4 eggs (I used 3 large eggs)
– Preheat oven 200-210C, line cookie sheet with baking paper.
– Boiled the water with butter and salt until all butter has dissolved, low the fire. Add flour, mix well with wooden spoon.
– Wait for couple minutes until the batter is luke warm, add egg one by one while mixing it until smooth with either wooden spoon or electric mixer.
– Use piping bag and pastry tip (a Wilton 1M will do beautifully) to pipe the batter or use 2 spoons to shape. Give +/- 3 cm distance in between.
– Bake for 20 minutes or until its golden brown. Cool on a wire rack.
(This is 1/2 recipe from the original recipe)
– 400 ml milk
– 100 gr sugar (I used 60 gr)
– 2 egg yolk
– 25 gr corn flour (I used 50 gr)
– 1 tbs butter
– 50 ml whip cream
– 3 tbs rhum/brandy
– Dissolved corn flour with a little bit of milk, set aside. Mix egg yolk with little bit of milk, set aside.
– Boiled the rest of the milk with sugar in low fire. While keep stirring add corn flour mixture, egg yolk mixture. Mix until smooth, add whip cream, let it boiled once more. Add butter and mix throughly until the custard is shiny.
– Remove from the fire and continue stirring until hot steam has dissapeared. Add rhum/brandy.
Source: Book Cake and Pastry by YasaBoga