Name: Perfect puffs
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 ml water; 125.00 ml butter; 250.00 ml flour cake; salt pinch; 4.00 eggs extra-large; 5.00 ml Baking powder; strawberry filling; 100.00 ml strawberries tinned, juice only; 10.00 ml cornflour; 15.00 ml sherry; 125.00 ml cream fresh, whipped to stiff peaks; 50.00 ml strawberries tinned, chopped; 125.00 ml cream whipped to stiff peaks; 50.00 ml butter lemon; 2.00 ml lemon zest only; 15.00 ml castor sugar; 250.00 ml cream fresh, whipped to stiff peaks; 3.00 bananas mashed; 25.00 ml castor sugar; 5.00 ml vanilla essence; 25.00 ml butter; 25.00 ml flour cake; 125.00 ml milk; 85.00 ml cheddar cheese grated; 100.00 ml biltong powdered; salt and freshly ground black pepper to taste; 125.00 g cottage cheese chunky; 15.00 ml oysters smoked, chopped; 15.00 ml shrimps tinned; 10.00 ml fresh chives chopped

Recipe Disclaimer

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Ingredients (31)

CHOUX PASTRY

250.00 ml	water
125.00 ml	butter
250.00 ml	flour — cake
	salt — pinch
4.00	eggs — extra-large
5.00 ml	Baking powder
	strawberry filling
100.00 ml	strawberries — tinned, juice only
10.00 ml	cornflour
15.00 ml	sherry
125.00 ml	cream — fresh, whipped to stiff peaks
50.00 ml	strawberries — tinned, chopped

LEMON FILLING

125.00 ml	cream — whipped to stiff peaks
50.00 ml	butter — lemon
2.00 ml	lemon — zest only
15.00 ml	castor sugar

BANANA FILLING

250.00 ml	cream — fresh, whipped to stiff peaks
3.00	bananas — mashed
25.00 ml	castor sugar
5.00 ml	vanilla — essence

BILTONG FILLING

25.00 ml	butter
25.00 ml	flour — cake
125.00 ml	milk
85.00 ml	cheddar cheese — grated
100.00 ml	biltong — powdered
	salt and freshly ground black pepper — to taste

SEAFOOD FILLING

125.00 g	cottage cheese — chunky
15.00 ml	oysters — smoked, chopped
15.00 ml	shrimps — tinned
10.00 ml	fresh chives — chopped
	salt and freshly ground back pepper

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Method:

1. Boil the water and butter in a saucepan. Remove from heat and add all the cake flour and salt.
2. Return to the stove and stir rapidly until the mixture forms a ball in the centre of the saucepan and leaves the sides of the saucepan.
3. Transfer to a glass bowl and cool for 5 minutes.
4. Add the eggs one by one, beating them into the pastry with a wooden spoon until absorbed and the pastry becomes stiff.
5. Add the baking powder and mix.
6. Drop spoonfuls of the pastry onto a small greased baking tray.
7. Bake for 10 minutes at 200 ºC (400 ºF). Reduce the heat to 180 ºC (350 ºF) and bake for another 20-25 minutes or until crisp and golden brown. Switch off the oven and leave the puffs to cool in the oven.
Transfer to a wire rack to cool completely. Store in an airtight container until needed. Before use, heat the puffs for a dew minutes in a preheated oven until crisp.

Fill with any of these fillings.
STRAWBERRY FILLING: Blend the strawberry juice and cornflour heat until the mixture comes to the boil and thickens. Add the sherry and mix. Cool slightly and mix with the remaining ingredients.
LEMON FILLING: Mix all the ingredients together.
BANANA FILLING: Mix all the ingredients together.
BILTONG FILLING: Prepare a white sauce using the butter, cake flour and milk. Stir in the cheese and biltong and season to taste with salt and pepper.
SEAFOOD FILLING: Mix all the ingredients together.