Cream Puffs

Choux Pastry 

Ingredients:

Craquelin35g butter, softened20g fine sugar35g Blue Jacket Cake Flour1 tsp cocoa powder*whisk butter & sugar till combined. Add in sifted flour & cocoa powder. Knead to form a soft dough. Roll out the dough & chill in fridge for later use.    Choux 50g butter100g water2 eggs65g Blue Jacket Bread Flour5g cocoa powderFillings300g dairy whip cream +2 Tbsp sugar + 2 tsp coffee granules + 2 tsp hot water

Method:1. Put butter & water in a saucepan & bring to boil over medium heat.2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.4. Pipe batter onto silpat mat & top with a small piece of craquelin.5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.6. Pipe desired fillings after the puffs were cooled.