Cream Puff

Ingredients
Choux Pastry
100ml water
45g butter - room temperature, slice into 1cm
60g flour
2 eggs

Custard Cream Filling
1/3 c. sugar
1/4 c. flour
1/4 tea. salt
1 1/4 c. half-and-half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 Tbsp. butter
1 tea. vanilla or rum extract or flavoring

Method :-
Choux Pastry
1. Preheat the oven to 200 degree.
2. Sift the flour.
3. Add the eggs into a bowl and beat until blended
4. Add the butter and water into a pan. Over medium heat, bring to boiling. Then remove from heat Add in the flour and immediately stir it
5. Heat again the mixture with medium heat until there are thin layer on the pan`s surface. Then remove from heat
6. Add in the beaten eggs and immediately stir it
7. Insert the dough into a piping bag and pipe on the oven plate
8. Bake at 200 degree for 15 minutes. Then down the temperature to 180 degree and bake again for 25 minutes.
9. Remove to wire rack. Cool completely.

Custard Cream Filling
1. Mix sugar, flour and salt in saucepan.
2. Stir in half-and-half or milk.
3. Cook over low heat, stirring until it boils. Boil for 1 min. Remove from heat.
4. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract or flavoring. Cool