Made Resse's bottom cheesecake!

ohbiteit.com/2012/11/reeses-bottom-cheesecake.html

I garnished the cheesecake differently as I work along the recipe with the ingredients I had. I didn't want to go and buy a box of Graham Cracker and use it once. So I had some chips ahoy - chunky chocolate chunk and just crushed some cookies. I also had bar of chocolate so I shave it with a grater. I also bought mini reese cups and hide some cheesecake with mini reeses in the center.


There were different sizes in the stores so I bought party size bag, big cup and mini reeses. The party and big cup were small, didn't fit perfectly on the bottom of cupcake pan. There was also a super size one that I didn't buy, might have fit.

Also I made my own no bake cheese cake.

Cheesecake filling:
pack of cream cheese, soften
1 cup (or 1/2 pint) heavy whipped cream
1 tsp vanilla
1/4 cup sugar (the reeses was sweet enough, didn't want it to de sweeter, could add less)

Electric mixture, in bowl, smooth the cream cheese then add sugar, till creamy and add vanilla, keep mixing.

The filling wasn't liquidly so it was hard spreading and filling the paper cups.

While I my friend was crushing the cookie, I can use a cookie as the "bottom crust."

My friend froze his batch and he said it taste like ice cream and the reese was too sweet.

Sweet Mung Bean With Sago Soup

In one of my nursing class I learned the Chinese culture terms in English. Certain food is categorize into yin and yang or cold and hot food. Mung beans are cold cooling food, well that is what my mum tells me when growing up. Thus, great for summer which is one of the reason I'm making it. It's been so hot and humid out.

I used a wok to cook it. I made full wok of soup. I put in:
1 cup of mung bean
I filled the wok with water like 2 or 3 liters
sugar or rock sugar, to taste
1/3 - 1/2 cup of sago

HOWTO: Add water and mung bean in pot or wok and let it boiled until the bean split. I covered the wok during the time. And check a few times to see if the bean has splitted. It took roughly about 30-40 minutes until the bean splitted. During the wait, I looked up online recipe to this and found the link below, which I follow in how to cook the sago and wrote the top part of this post. Which made me lost track of time in checking the beans. When I lifted the cover many beans were splitted and moved to the sides, it reminded me of the top part of an explosion mushroom for some reason. Anyways, the water level reduced and it looked like it need more water, so I added more water. I stirred it and then I used the soup spoon to take out the empty shells that were floating. When there was a gentle boil I added sago and add sugar. I couldn't find rock sugar, guess we were out, so I had to do with regular white sugar but rock sugar is preferred. I also reduce the heat to med-high. I let it boiled until the sago were half translucent and turn the heat off and cover the wok and let it sit for 15 minutes. I put the soup in container and fridge it. You can eat it hot or cold.

Added more water

I added more water because from past trials the sago will thicken the soup up, also when it's cooled it will also thicken up.

LINK: http://littlebitesbigtastes.blogspot.com/2013/06/sweet-mung-bean-with-sago-soup.html

Cloud frosting recipe

LINK: http://alwayswithbutter.blogspot.com/2011/04/pumpkin-cupcakes-with-cloud-frosting.html

LIST:
2.5 cup suar
6 egg whites, rm temp
.5 cup water
1 tbsp vanilla
.5 tsp cream of tartar

HOWTO:
combine sugar, egg whites, water and cream of tartar in the bowl of electric mixer, whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar dissolve and mixture is warm to the touch, about 3-5 minutes. Now use the electric mixer, beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combine.

Cheesecake in Jar

LINK: http://www.mybakingaddiction.com/cheesecake-in-a-jar-recipe/

The picture looks really nice and pretty.

INGREDIENTS:
½ cup plus 2 tablespoons granulated sugar
zest of one lemon (optional)
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract
1 cup fresh berries

DIRECTIONS:
1. Preheat oven to 350 degrees F.

2. Begin to boil a large pot of water for the water bath.

3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.

4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.

5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.

6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.

MYBAKINGADDICTION NOTES:
- For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
- If you are not a fan of lemon, simply omit the zest.
- If you are missing the graham cracker crust, serve with graham sticks.
- The jars pictured above are Weck (7.4 ounce) Tulip Jars.

Mini Funnel Cake

LINK: http://taylortakesataste.com/mini-funnel-cakes/

This looks really good and crunchy. I love crunchy deep fry food, who doesn't.  Crunchiness.

Ingredients:
1 1/2 cups All-purpose Flour
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar
1 1/3 cup milk
1/4 tsp lemon zest
1/2 tsp vanilla extract
1 egg

Coconut Macaroons Recipe

LINK:
http://www.chef-in-training.com/2013/02/coconut-macaroons/


INGREDIENTS:
5 1/3 cups sweetened coconut
2/3 cup sugar
6 Tbsp. flour
1/2 tsp. salt
4 egg whites
1 tsp. vanilla
Dipping Chocolate - chocolate candy coating or semi-sweet chocolate chips melted will work, too.

INSTRUCTIONS:
In a large mixing bowl, combine coconut, sugar, flour and salt.
Add egg whites and vanilla and mix all ingredients together until well incorporated.
Drop batter by the spoonful onto a greased cookie sheet.
Bake at 325 degrees F for 20-22 minutes.
When cooled, drizzle (or dip) melted dipping chocolate (or melted chocolate chips) over the top.

Cheesecake Bites

Buns In My Oven » Cheesecake Bites
I know I posted a lot of cheesecake posts and some might be the same... but
I was curious of how the swirls were made. I also thought it was awesome that the chocolate one she used Nutella spread, sweet.

For the crust:

2 cups Oreo crumbs (just crush the cookies, filling and all, in a food processor or blender)
4 tbsp butter, melted

For the topping:

6 oz fresh raspberries
2 tbsp sugar
Nutella, chocolate, caramel topping (only if you want a variety of toppings, optional)

For the filling:

2 lbs cream cheese (4 8oz packages), at room temperature
1 1/2 cups sugar
Pinch of salt
1 tsp vanilla extract
4 large eggs, room temperature


Preheat the oven to 325 degrees. Enlist your children to line the muffin pans with paper liners. Combine the crust ingredients in a small bowl. Stir together with a fork until the Oreo crumbs are moist. Spoon 1 tbsp of the crust into each paper liner. Press flat with the back of a spoon. Bake for 5 minutes to set the crust. Transfer to a cooling rack.

To make the topping, add the raspberries and sugar to a blender or food processor and process until smooth. Press through a fine mesh sieve to remove the seeds. Set aside.

To make the filling, add the cream cheese to the bowl of your mixer. Beat the cream cheese until fluffy on medium speed. Beat in the sugar until the mixture is smooth. Mix in the salt and vanilla. Add the eggs one at a time beating until each is fully incorporated.

To assemble, add 3 tablespoons of filling to each cupcake liner/crust. Dot a 1/2 teaspoon of whichever filling you are using (I vote for raspberry!) on to the batter 3 times. You should have 3 separate dots of filling, 1/2 teaspoon each. Use a toothpick to lightly swirl the filling in to the batter creating a pretty swirl. Repeat with the remaining cupcakes.

Bake until the filling is set, about 22 minutes, rotating the pans half way through. Cool to room temperature on a wire rack. Transfer to the refrigerator and let chill at least 4 hours before serving.

Yield: between 24 and 30 cupcakes – I had enough filling for 30 cupcakes, but only enough crust for 24. That being said, I went heavy with the crust because I like lots!

No Bake Cheesecake filling

LINK:
http://joyofbaking.com/NoBakeCheesecake.html

LIST:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream(contains 36-40% butterfat)

Chinese Egg Tart

LINK:
http://herfrozenwings.blogspot.com/2011/08/flaky-egg-tarts.html


Water Dough
230 high protein flour, sifted
10gm custard powder, sifted

100 margarine/butter
4 tbsp castor sugar
1 egg, lightly beaten
4-5 tbsp water

Oil Dough
150g plain flour, sifted
100gm shortening

Filling:
240ml boiling water
120gm castor sugar
3 eggs ( size A)
1 tsp vanilla essence
1/2 tsp vinegar ( helps to set the filling)

Method:

Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool.

Water dough:  mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve breadcrumbs alike consistency, add in the egg and water and pulse again until it forms a pliable and smooth dough.). Leave the dough aside or put in the fridge.

Oil dough: Mix the flour and the shortening until it comes together. ( it's a little tough to form into a dough, just keep gathering the flour and rub in shortening till it forms a rough dough ). Let dough rest for 10 minutes.

Preparing the pastry

pic 1: water dough ( yellow dough) and oil dough

pic 2: Flatten water dough. Place oil dough in the center of water dough and wrap oil dough in water dough as shown in pic 3.

pic 3: Oil dough wrapped in water dough.

pic 4: Roll the dough flat into a rectangle shape.

pic 5: Fold one end of the dough up to 2/3 of the dough.

pic 6: Fold the other end of the dough ( remaining 1/3 )on top of the folded dough.

pic 7: from the side, the dough will look like this.

pic 8: Turn the dough 90 degree .

pic 9: Flatten the dough once again and roll into a rectangle shape. Repeat these steps ( pic 5- pic8 ) 2 times more.

a) Put the dough in the fridge to rest for 30 minutes. Meanwhile, you can make the fillings. After the sugar solution has cooled down, add in the eggs, vanilla essence and vinegar . Stir to combine well and sieve the fillings. Discard remaining egg whites left on the strainer. Leave it aside.

b) after 30 minutes, take the pastry out from the fridge, if you find it a little hard, you can thaw it for 10 minutes before shaping the tarts. Roll the pastry out to a big dough with a thickness of 0.3cm. Use a round cutter ( slightly bigger than your tart ) to cut the dough out. Place the dough onto the tart case, pressing the bottom and gently pressing the sides of the tart. Repeat until you finish lining all the tarts. Preheat the oven at 200C

c) Pour the filling about 70% full and bake for 25-30 minutes. Pls check the appropriate temp for your oven, it's really hard to advise. I baked mine at 200c for about 25minutes

JoyofBaking: Crust recipes

Pie Crust:
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 tablespoon (14 grams) granulated white sugar
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water



Sweet Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten

Shortbread Crust:
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
1/3 cup (35 grams) confectioners sugar (powdered or icing sugar)
1/2 cup (113 grams) cold unsalted butter, cut into small chunks

whipped cream frosting different flavors recipe

LINK: http://www.joyofbaking.com/WhippedCreamFrosting.html

I don't like the cake frosting you but at the supermarket. It's too sweet. So I like the whipped cream frosting its not that sweet. But making your own, you can control of the content.

Whipped Cream Frosting:
1 cup (240 ml) cold heavy whipping cream  (35-40% butterfat content)
1/2 teaspoon pure vanilla extract
1-2 tablespoons (15-25 grams) granulated white sugar, or to taste

Raspberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled strawberry puree or strawberry jam

Lemon Whipped Cream:
Make the Whipped Cream Frosting and add 1/4 to 1/3 cup (60-80 ml) chilled lemon curd

Chocolate Whipped Cream:
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 cup (240 ml) cold heavy whipping cream

Mocha Whipped Cream:
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 teaspoon instant coffee powder or espresso powder
1 cup (240 ml) cold heavy whipping cream

Japanese cheesecake recipe video

Necessary Equipment:
6-inch square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)

Ingredients:
Crust:
120g (4.2oz.) vanilla wafers
40g (1.4oz.) butter (softened)

Cheesecake:
200g (7oz.) cream cheese (softened)
60g (2.1oz.) sugar
2 egg
150cc fresh cream (or whipping cream is okay)
1 tbsp. lemon juice
3 tbsp. flour
20g (0.7oz.) butter

Directions:
Crust:
1. Line the brownie pan with waxed paper or parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter (softened), and mix well. Press firmly into the brownie pan. Chill until set.

Cheesecake:
1. Preheat the oven to 180C (350F).
2. Beat cream cheese with wire whisk. Add sugar, beaten eggs (little by little), fresh cream, lemon juice, flour (sift in), and melted butter, and mix until smooth.
3. Pour the cream cheese mixture into the brownie pan and bake at 180C (350F) for 35-40 minutes.
4. Allow to cool to the room temperature and refrigerate for 2-3 hours. Cut into bars.

The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

Fried Man Tou with sweet condense milk

by newyork.seriouseats

I had this dessert for the first time 2 summer ago at a Korean restaurant in China. The inside was soft and fluffy while the outside was crunchy. And dipping it in sweet condense milk made it heavenly yummy.

Okay I was looking for the recipe and it's really simple to produce.

Method:
Make the mantou from scratch or buy the frozen ones at the asian store; then steam it. Then fried it to a nice golden brown. You can buy sweet condense milk or make your own, you just need milk, sugar and butter, here are some links:

http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/

http://www.justasdelish.com/homemade-condensed-milk/

http://www.food.com/recipe/homemade-sweetened-condensed-milk-14062

Roll cake filling

filling:
120ml whipping cream
50ml condensed milk

whisk whipping cream and condensed milk together until stiff peaks. 

Crepe and Whipped Cream recipe

BY: http://www.kandeej.com/2011/06/worlds-best-crepe-recipe.html

Crepe recipe:

1/2 cup milk

1/2 cup water

2 table spoons butter (melted)

1 teaspoon vanilla

1/4 teaspoon salt

2 eggs

MIX ALL THESE TOGETHER in a bowl then stir in 1 cup of flour. In pan or griddle put a little (or a lot) of butter pour batter then swirl pan so you cover then whole pan in a "paper-thin"-ish batter coating....cook until top side looks dry and bubbly..flip then fold in thirds, flop on your plate...put a little more butter, sprinkle with powder sugar....and then, if you dare...make this whipped creme...and go to flavor heaven!

whipped cream:

1 small carton of heavy whipping creme (about 1 cup)

2 teaspoons vanilla

(extra tip: put bowl and whipping cream in freezer for a couple minutes before whipping it)

whip together with mixer on med-hi speed until it start to form peaks

add in slowly 2 tablespoons of powder sugar

Pumpkin Cream Roll

FROM:http://www.yummly.com/recipe/Pumpkin-Cream-Roll-My-Recipes

3/4 cup cake flour (not self-rising)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
2/3 cup canned pure pumpkin puree
1 1/2 (8 oz.) packages cream cheese, at room temperature
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
1 teaspoon vanilla extract

Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.

Chocolate Roll Cake

FROM: http://www.yummly.com/blog/2012/12/how-to-make-a-roll-cake/

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tbs cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, whites and yolks separated
3/4 cup granulated sugar, divided
1/4 cup powdered sugar
Whipped Cream Cheese Frosting (or your frosting of choice)
15×10 inch jelly roll pan
wax paper
clean dish towel
whisk or electric mixer

Bake the Cake
These instructions are specific to this recipe. If you’re using an angel food cake, sponge cake, or chiffon cake, just follow those instructions.

Preheat oven to 350°F and line a 15×10-inch jelly roll pan with waxed paper. Grease and flour the lined pan, and tap out the excess flour.
Combine the the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt in a medium bowl, mix, and set aside.
In a small bowl, beat egg whites vigorously until foamy. In small installments, add 1/2 cup sugar, and continue beating the egg whites until stiff peaks form.
In a separate bowl, beat egg yolks and 1/4 cup sugar until fluffy.
Fold 1/3 beaten egg whites into egg yolk mixture to lighten. Alternately fold in remaining whites and flour mixture.
Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, or until cake springs back when lightly touched (about 14 minutes).

*Now would be a good time to make your desired frosting!

Assemble the Roll
This strategy works for pretty much every roll cake!
Dust a clean cloth with the powdered sugar. While the cake’s still hot, turn it out onto the prepared cloth and peel off the waxed paper. Trim cake’s edges.
Starting with a long side, tightly roll up cake with the cloth.
Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.
Spread your frosting over the cake to within 1 in. of edges. Roll up again and place so that the seam side is down. Cover and chill for at least an hour before serving!

Egg Custard Pastries (Cheating Version of Egg tarts)

BY: christinesrecipes

I personally didn't like egg tarts when I was little. So, I'm not sure how I would react now. The final product of the pastry looks like paper. >.<

Ingredients:
6 pieces Pampas’s filo pastry, at room temperature
100ml whipping cream
75ml milk, room temperature
40gm caster sugar
2 egg yolks
2 1/2 tsp cake flour, available at supermarkets or Asian grocery stores

Method:

1. Prepare the filling: Use a sauce pan. Mix cream with milk, add sugar. Heat over low heat and cook until the sugar dissolves. Let cool completely. Stir in the egg yolks and flour. Combine thoroughly. Drain through a fine sieve. Set aside.
2. Preheat oven to 200C (395F).
3. Carefully fold one end of the filo pastry to match the opposite end. Repeat and fold once more. Then you’ll get a 4-stack pastries as picture shown. Use a pair of scissors to cut along the folded lines. Then cut each stack into 4 equal squares. You should have 16 stacks of little square pastries.
4. Line a muffin tray with the square pastries. My muffin tray only can bake 12, so I have to place more pastries for some tarts and use up all the pastries.
5. Evenly pour the filling into the pastry shells. Carefully transfer into the preheated oven and bake for 20 to 25 minutes, or until the pastry turns brown. Don’t leave them unattended while baking. If the egg custard puffs up, open the oven door a few inches. By doing this, the egg custard would not shrink too much once the pastry cools down. It’s normal that the filling shrinks a bit though.

Water Chestnut Cake

BY: tastehongkong

I had this in a seafood buffet, but didn't know what it was called. My mother love the taste of it and the water chestnut's crunchiness. I can't wait to make this.

Ingredients:

70g water chestnut powder
4 pcs fresh water chestnut (or from canned) – here is another recipe for using water chestnuts
70g rock sugar
2 cups water
2 tsp custard powder (dissolved by 2 tsp water)
These portions of ingredients altogether fit well into my rectangular baking dish of 17(W)x11(D)x4(H)cm

Custard Powder is Optional:
I like to have this firm-jelly-like water chestnut cake looked translucent and slightly yellowish, therefore rock sugar (for transparency) and custard powder (for the yellow color) are used. If not, just omit the custard powder and substitute rock sugar by brown sugar, which will give the cake a brownish appearance.

Preparation:
Grease the dish for steaming. Wash water chestnuts; peel and dice them right before cooking, if not, soak the peeled water chestnuts in water to avoid turning rusty.

Dissolve water chestnut powder with one cup of water (cold water). Put diced water chestnuts, sugar with the remaining one cup of water into a pot, bring to boil.

As soon as the liquid boils and the sugar dissolves, turn off heat. Immediately, stir in the dissolved water chestnut powder and custard powder. Like using corn starch for thickening, if the powder settles to the bottom, give it a good stir before mixing it into the hot water. Stir well with efforts to achieve a lump-free and pasty mixture.

Pour the mixture into the dish, flatten it into the same height.

In a wok, set up a rack to hold the dish above 4 cups of water, cover and steam for 15 minutes over high heat. To make sure if it is perfectly done, insert a toothpick to see if it comes out clean.

Serving the Cake:
Steaming : After steamed, let cool the cake for about 10 to 15 minutes before slicing. After stored in fridge, steam the cake again if to serve hot again. Or, it is also good to serve cold.

Pan Frying : After cooled and sliced, they can be re-heated and caramelized by pan-frying. And this is the way the famous Cantonese dim sum – pan-fried water chestnut cake – is prepared. If it is the first time you pan-fry chestnut cake slices, try to do it with a small portion first and see how it works out in your pan. Their sugary content can cause easy sticking, but a decent pan that is heated hot enough shall help. Adding corn starch (about 1/10 of the total powder) shall make the cake firmer and easier to fry, I didn’t do this because I love to have the pure taste of water chestnuts.

Swan Cream Puffs

BY: herfrozenwings

This is so cool. Look at that, very nice.

Ingredients:
85gm water
50gm butter
60gm plain flour
125gm eggs ( about 2 eggs )

For filling:
Vanilla custard cream from Quay Po Cooks and some whipped cream.

Method:
1.Boil butter and water till boiling. Put in all the flour and stir vigorously using a wooden spoon till paste is not sticky and leave the sides of the pan. Remove from heat and let it cool till lukewarm.
2.Stir in eggs and mix till it becomes a smooth paste. Scoop out 4-5 tbsps of paste set aside to make swan necks. Fill the rest into a piping bag with a star nozzle and pipe onto the baking paper. Bake at 180C for about 20-25 mins, puffed up and golden, turn off heat and leave in the oven for several minutes before removing them out. ( i baked at 200C for 10mins, reduced to 180C for around 15 mins)

For swan necks:
Fill them into a piping bag, snip off the end of the piping bag leaving a small hole and pipe out the neck shape. Bake for around 10-13 minutes.