Choux Pastry



Ingredients
Cake margarine 210gm
Water 450gm
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Flour 300gm
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Egg 480gm
Break eggs n lightly beat
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Process
1)Bring to boil cake margarine n water
2)Once boil add flour and sti to form a dough then turn off the heat - remove from stove and let it cool
3)Rest dough, allow to cool to 60deg C
4)Add egg bit by bit n stir mixture 

Note
*Dough should form a lump
*Dough is cooked when it does not stick to the walls of the pot
*Should form a thick film at base of pot
*Batter is able to fall off spatula n create V shape - dough is ready to pipe

For fillings - CUSTARD
PASTRY CREAM X 2SETS
A
1)Water 1000gm
2)INSTANT CUSTARD POWDER 400GM
*Mix both item n whisk by hand 
B
3)Whipping cream 1000gm
*Using machine - whip crea Speed 1-1min/speed 2-1min n Speed 3x 1min
Cream need to be smooth n shiny n is firm

Add B - cream to mixture A n mix well...filing is ready to be piped.
Can be user for Cream puff or Eclairs

For chocolate cream filling
A) Choco paste
400gm custard powder
80gm cocoa powder
1litre drinking water

**Mix cocoa with drinking water 

B)1000gm non dairy whipping cream
**using mixer to whip the cream till shinny glossy and with soft tail peak

MIX A & B together







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