Di­rec­tions:

Young Parents (Singapore) - - RIBENA SPECIAL -

To make cream cus­tard, com­bine in­gre­di­ents from (A) and (B). Chill be­fore pip­ing into baked puffs.

Mix wa­ter, but­ter, salt and sugar and bring to a boil un­til but­ter is melted.

Pour hot but­ter stock into flour, mix­ing un­til it be­comes semi-cooked dough. Keep stir­ring for another 3 min­utes. Pour in half of the egg mix­ture and stir. Grad­u­ally add re­main­ing egg mix­ture and vanilla ex­tract. Mix un­til you achieve a thick and creamy drip­ping con­sis­tency.

Bake puffs in the oven at ap­prox­i­mately 200 deg C for about 15 min­utes be­fore turn­ing off the heat. Al­low to cool be­fore pip­ing in Ribena cream cus­tard fill­ing.

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