CINNAMON PUFFS Ingredients: 1/2 cup sugar 2 tsp. cinnamon 1 cup milk 90g unsalted butter 1 1/3 cup plain flour 2 eggs 3 cups vegetable oil Directions: Put sugar and cinnamon in a baking tray and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). Add flour and stir until mixture forms a ball. Transfer to a large bowl. Add eggs one at a time, mixing well after each addition until completely combined. Put mixture into a large piping bag fitted with a star nozzle. Heat the oil over a high heat. Pipe blobs of mixture into the oil and cook for 2-3 minutes or until the balls float to the top and are golden. Immediately transfer with a slotted spoon to the sugar and roll until well covered. CARAMEL CUSTARD FILLING: 2 cups milk 4 large egg yolks 6 tbsp. sugar 3 tbsp. corn flour 40g butter 1 tsp. caramel flavor To make the custard, bring milk to the boil. At the same time, in a separate saucepan, combine yolks, corn flour and sugar together and whisk over a low heat until the milk boils. Add a splash of boiled milk to the yolk mixture and begin to whisk vigorously. Gradually add the rest of the milk, continuing to whisk constantly, until thick and smooth. Remove from heat and immediately scrape the custard into a bowl and place in a basin containing a few inches of cold water. Add the butter in 3-4 installments. Add caramel essence to flavour. Cool. Peirce each cinnamon ball with a knife. You will notice one side of each ball has an air pocket. This is the side to pierce. Fill a piping bag with the custard and pipe into each hole. Serve. (⁀‵⁀) ✫ ✫ ✫. `⋎´✫¸.•°*”˜˜”*°•✫ ..✫¸.•°*”˜˜”*°•.✫ ♥♥♥SHARE so you can find it on your timeline♥♥♥ Friend Me I love Meeting New People https://facebook/loreece.chisholm google/+LoReeceChisholm ¸•´¸´¨) ¸•*♥ (¸.•´ (¸.•´.•´¸¸✿•.¸¸✿ Join our support group here ↓ https://facebook/groups/BelieveandAchieve2013/ ¸•´¸´¨) ¸•*♥ (¸.•´ (¸.•´.•´¸¸✿•.¸¸✿ Eat Less &Feel Full with Skinny Fiber >>>Loreece.EatLessFeelFull/
Posted on: Thu, 27 Mar 2014 16:56:30 +0000
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