Horlicks Cream Puff

Horlicks Cream Puff Ingredients: Cream Puff Skin: • 100g Butter • 250g Water • 5g Salt • 150g Flour • 30g Horlicks Original • 8g Baking Powder • 3Eggs • 2 egg Yolk Custard: • 60g Instant Custard Powder • 40g Horlicks Original • 400ml Fresh Milk • 250g Whipped Cream Top Decoration: • 60g Butter • 30g Horlicks Original • 60g Brown Sugar • 60g Flour Steps 1.Cream Puff Skin: Bring the water to a boil, add butter and salt once. 2.Then add the flour, Horlicks powder, baking powder and stir well until it becomes a lumpy dough. 3. Let the dough cool a little. Then add the eggs little by little, until everything is well mixed. 4.Put the dough in a pastry bag with its nozzle. Tap on the baking tray according to the desired size. 5.Use finger to smooth on the dough. 6.Top Decoration: Mix butter, Horlicks powder, brown sugar and flour until it becomes dough. Refrigerate the dough in 30 minutes. 7.Flatten the dough to 2mm in thickness and use a round cutter to cut the dough into thin pieces. 8.Place the thin pieces on top of the puff skin. 9.Bake for up to 30-35 minutes at 175°C. 10.Custard: Mix and stir the custard powder immediately, horlicks powder and fresh milk until it thickens. 11.Beat the whipped cream until half lumpy. Then mix it with the custard. 12. Put the custard in a pastry bag. Pipe it into the puff. 13.Cool the cream puff for up to 1-2 hours before serving.