CREAM PUFF/ECLAIR/CHOUX PASTE

Ingredients :
250g water
100g margarine
200g flour ~ sifted
6 eggs
1/2 teaspoon vanilla essence
Method :
1. Put water, margarine and vanilla essence in a pot on medium heat and leave to boil. Preferably, use
a non stick bowl with wooden spoon.
2. When boiling, add flour bit by bit and stir well till a soft dough is formed. Remove from fire.
3. Place the dough in the mixer bowl and using the flat beater, beat the dough till cool.
4. Add in eggs one at a time and continue beating till a sticky paste is formed.
5. Put the paste into a piping bag and pipe on the greased baking tray.
6. Bake for 15 minutes in a preheated oven at 170 C.
7. Leave to cool. Then cut in the middle by the side and pipe the filling. Drizzle with melted cooking
chocolate.

Custard filling
Ingredients :
100g instant custard
200g water (boiled and cool)
a bit of whipping cream
Method :
1. Mix instant custard with water.
2. Add in whipping cream and mix well.
Note :
1. For method number 3, make sure the dough is really cool before adding eggs.
2. To know whether the cream puffs are ready or not : if there's no more bubbles on the puff while in the oven, then it's ready.
3. I didn't use the custard filling. I just used whipping cream for my Eclairs this time.