Red Velvet Cream Puffs

Ingredients list for Red Velvet Cream Puffs

• 1 cup Refined flour (maida)
• 3/4 cup Butter , cut into cubes
• 3/4 cup Castor sugar (caster sugar)
• 1 teaspoon Edible red cochineal colour
• 1 1/2 cups Pastry cream
• a few for garnish Fresh mint sprigs
• Choux paste
• 3/4 cup Refined flour (maida)
• 75 grams Butter
• a pinch Salt
• 3 Eggs

Method

1. Take butter in a bowl and beat with an electric beater till smooth. Add castor sugar and beat well.
2. Add edible red cochineal colour and beat. Add flour and beat well into a stiff dough. Cover with a cling film and refrigerate for 25-30 minutes.
3. Place the dough on a parchment paper, cover with another parchment paper and roll out into ½ cm thick sheet.
4. Remove the parchment paper which was on top and cut the sheet into roundels with a medium sized cookie cutter. Place on a baking tray and refrigerate for 30 minutes.
5. To prepare choux paste, heat butter in a deep non-stick pan. Add 1 cup water and mix. Add salt and bring the mixture to boil.
6. Add flour and whisk till well combined. Transfer in a bowl and cool.
7. Preheat oven to 180° C. Line a baking tray with parchment paper.
8. Add eggs, one by one, to the choux paste and beat well with an electric beater till soft.
9. Fill a piping bag fitted with a nozzle with choux paste and pipe out small portions on the lined tray.
10. Place one red velvet dough roundel on top of each portion of choux paste.
11. Place the tray in the preheated oven and bake for 40 minutes. Remove from oven and cool slightly.
12. Cut a thin slice on the top part of each cream puff to make a cavity and reserve the thin slice.
13. Fill pastry cream into another piping bag fitted with star nozzle and pipe into the cavity of the cream rolls. Garnish with mint sprigs, cover partially with the reserved top slice.
14. Arrange them on a serving platter and serve.