CreMoc* Puff

CreMoc* Tiger Soes (Cream Mocca)

Ingredients for Puffs:

• 130g Butter
• 1 1/2 Water
• 1 tbsp Sugar
• 1/4 tsp salt
• 180g plain flour
• 5 egg (M)
• 1 sdt Vanilla Essence
• piping bags & nozzles

Topping Tiger

• 100 gr Butter
• 60 gr Cooking Oil
• 2 egg
• 90 gr sugar
• Mix everything till well blend add in:
• 40 gr milk powder
• 280 gr plain flour

Filling:

• 300ml dairy whipping cream
• 2 sdm mocca paste
• choco powder (if u like)
  Method
  - whipping cream + mocca paste+ Choco powder whip it.

METHOD:

• Pre-heat oven at 200c. Grease baking tray or place a sheet of non-stick baking sheet on it.
  Melt butter, water, caster sugar & salt in a pot under medium heat until butter is dissolved, then turn off the fire.
• Turn on the fire again at low heat. Fold in sifted flour, cook until the mixture to form a soft dough, remove from heat.
• Transfer hot dough into a mixing bowl, pour in vanilla essence & beat for a few minutes to reduce the temperature of the hot dough.
• Mix in eggs one at a time, beat thoroughly for each addition. Beat the mixture become a smooth batter. (When mixing in the eggs, make sure the temperature of the hot dough will not cook the eggs)
• Transfer smooth batter into a piping bag & pipe out the batter onto the baking tray. Using spoon take 1 scoop of Tiger Topping.cover the top of puff.
• Bake in the pre-heated oven for 20 minutes, reduce heat to 170c & bake for another 10 minutes.
• Let the baked puffs to cool on the cooling rack.
• Pipe the Cream filling into puff