choux paste with pastry cream

INGREDIENTS : 

choux paste

1. 200 gm margarine
2. 500 ml water
3. 250 gm soft flour
4. 6 no eggs
5. as needed salt

pastry cream

1. 100 gm castor sugar.
2. 2 no eggs
3. 1/2 tbsp vanilla essence
4. 50 gm castard powder
5. 500 ml fresh milk.

HOW TO MAKE : 

choux paste

1. add water and margarine in the pot and stir them until boiled.
2. add salt.
3. switch off the stove.
4. add flour in the pot.
5. stir until bind.
6. beat the dough.
7. rest until the dough cooled down.
8. add eggs one by one while whisk the dough.
9. beat the dough.
10. put in piping bag.
11. can create cream puff, eclair, and also paris brest.

pastry cream

1. beat eggs and castor sugar until dissolve.
2. add vanilla essence.
3. in another pot, mix castard powder and milk.
4. combine the two mixture.
5. put the mixture in the pot.
6. keep on stirring until napee
7. put the cream in the bowl and chilled.
8. use as filling for choux paste.

cream puff

eclair

paris brest