Cream puff Ingredient: 100g butter (use unsalted butter) 130g water 110g flour 3 eggs tsp salt

t Topping: 50g butter 50g icing sugar 50g flour 1 tbsp water Topping: -mix all topping ingredients-whisk until blend. Pour batter into a piping bag. Method: How to make skin: Boil butter and water over low heat-once boiling, take ur pan off fire and add salted flour. Stir till u see like a skin of layer on ur pan. Off fire and place it in ur stand mixer. Whisk using med speed till slightly cool. Lower speed and add eggs one at a time. Whip till well combine. Pour batter into piping bag. Pipe batter onto baking paper. Once done, pipe topping onto ur pipe choux. Bake on preheated oven 175 c 30-40 mins. Fillings: 250g dark cooking choco. 200g milk-fresh milk. 250g whip cream. Method: Boil milk and pour into DCC, mix well, chill. Add choco mixture into whipped whip cream and stir well. Pour into piping and ready to be used to filling.