- 100 g butter
- 200 ml water
- Pinch of salt
- 200 g plain flour
- 5 eggs, lightly beaten
- In a large saucepan melt the butter with the water & salt – bring to boil
- Remove from heat – in 1 lot add all of the flour – beat well to combine
- Return to the heat – continue to beat over the heat for a few minutes
- Transfer to an electric mixer – beat until no longer hot but still warm (approx 2 minutes)
- Add the beaten egg in 4 – 5 batches – only add the last lot if consistency is not there yet
- Put in pipping bag – chill until stiff
- Pre-heat oven to 220 degrees
- Pip batter onto baking paper trays – flatten peaks with wet finger
- Bake for 6-8 minutes – turn down to 170 degrees & bake a further 8-10 minutes till golden brown
- Cool on wire rack upside down – prick bottom with skewer
- 3 egg yokes
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 tspn salt
- 3/4 tspn vanilla extract
- Beat egg yolks in medium bowl – gradually stir in the milk
- Mix sugar, cornstarch and salt in large heavy saucepan. Stir in a small amount of milk mixture and mix well to make a smooth paste. Gradually stir in remaining milk mixture until well blended.
- Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes.
- Boil and stir 1 minute – Remove from heat immediately.
Cool quickly – Set saucepan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling.
- Stir in vanilla.
- Put in fridge for at least 1 hour.
- 2 Tblsn butter
- 3 Tblsn milk
- 1/2 cup brown sugar
- 1 cup icing sugar
- 1/2 tspn vanila extract
- Salt – to taste
- In a saucepan over medium heat, melt the butter, milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup icing sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup icing sugar. Add more milk if the mixture is too thick.