• 100ml Water
• 60g Unsalted Butter
• 1 pinch Salt
• 60g Cake Flour / Superfine flour
• 3 Eggs, beaten
• 1 1/2 tbsp Yogood Crunchy Peanut Butter
• 3 Egg Yolks
• 3 cups Milk
• 1/2 cup Sugar
• 1/3 cup Cornstarch
• 3/4 tsp Vanilla
• 15g Cocoa Powder
Combine water, butter, Yogood Crunchy Peanut Butter and salt in a pot and bring it to boil on medium heat.
Add in sieved cake flour and mix well.
When mixture turns gooey, continue stir the mixture on medium heat until thin film forms on the bottom of the pot.
Place mixture into a bow and flatten with a spatula until slightly cool. Then gradually add beaten eggs and check the consistency by a spatula with formed a hanging “V” shape for the batter.
Cut the batter into 12 round shape pieces (2”) and place on the parchment paper. Fill the batter into a pastry bag and squeeze onto the round batter.
Press each peak of the batter with wet finger to adjust the shape. Mist the batter with water thoroughly to help avoid drying.
Bake it into preheated oven at 200°C for about 30 minutes.
Beat egg yolk and milk into a bowl. Set aside.
Mix sugar, salt and cornstarch in a saucepan until smooth and add in milk mixture and heat in medium low, stir and boil about 20 to 25minutes.
Mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in a small amount of mix mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
Set the pan in larger pan of ice water and stir occasionally to hasten cooling.Add in vanilla or cocoa powder, then refrigerate at least 1 hour for the cream.
Make a diagonal cut in each choux pastry.
Put the pastry cream into a bag and fill it into the pastries.
Sprinkle some icing sugar for garnish.