Cream Caramel

Recipe Name : Cream Caramel

Ingredients	Weight	Measure	Procedure
Cream Caramel:			Cream Caramel:
Castor Sugar	120g		1. Melt the sugar in a pan until become caramel.
Castor Sugar	120g		2. Put the caramel in a mould.
Egg	45g		3. Warm up the milk in a pan.
UHT Milk		250ml	4. Mix egg and castor sugar in a bowl, stir it until fine.
			5. Put the warm milk in an egg mixture.
			6. Put the mixture in a mould contain caramel.
			7. Put the mould in a chiller.
			8. Serve it cool.

Cream Puff/Choux Pastry

Recipe Name : Cream Puff/Choux Pastry

Ingredients	Weight	Measure	Procedure
Cream Puff:			Cream Puff:
Soft Flour	125g		Boil water, margarine, salt and sugar.
Egg	45g		Add flour.
Margarine	100g		Cold down and put in the mixer.
Castor Sugar	30g		Mix the dough and add egg gradually.
Water		250ml	Put in piping bag.
Salt	30g		Pipe in a tray.
			Baked in an oven.
Pastry Cream			Pastry Cream:
Milk		500ml	Divide the milk into two. One in a boil and one in a pan.
Whole Egg	1nos		Put the castor sugar in a pan with milk and heat it.
Egg York	1nos		Put half milk in a bowl and mix it with other ingredient.
Castor Sugar	100g		Pour ingredient in the bowl into the pan and stir it until thick.
Custard Powder	20g
Vanilla Essence	1/8tsp
Corn Flour	30