Cream Puff

I've always thought that making cream puffs or eclair is hazardous to your kitchen because of their different method used. So I gathered some courage and manage to make tons of it yesterday. It's still hazardous in terms of how many times you have to wash your beaters, pans and pots, but the result is rewarding :)

333 gr milk
168 gr butter
4 gr salt
250 gr bread flour
8 eggs

• Bring milk, butter, and salt to boil. When it boils, quickly put all the flour on the pan and using mixer, beat it with low speed on moderate heat until the dough forms a ball and pulls away from the side of the pan


• Then take it aside and beat with low speed the eggs, one by one until smoothly incorporated


• With whipping pipe, pipe about 4cm straight for eclair or round circle for cream puff.


• Bake in 200C for 20-25 minutes until golden brown and crisp
  

240 gr milk
130 gr sugar
1 egg yolk
75 gr cornstarch
rum, to your taste

• Separate about small bowl of milk to mix in with cornstarch and set aside


• On the sauce pan, put milk, sugar and egg yolk. Stir in the egg yolk until it's fully incorporated with the milk before turning on the fire. Bring to boil and stir in the cornstarch. Keep stirring until it boils again and set aside.


• Quickly stir on to cool the custard and when it cools down, pour your favourite rum and stir on until it's incorporated.
  

Serving: Cut off bit of the side of the cream puff and spoon or pipe in the custard. Then, sprinkle the top with icing sugar or top it with ganache.