Let’s make it
To make the choux pastry:
In a saucepan, boil the water and butter till the butter melts. Reduce the heat and add the flour all at once. Beat well until the mixture leaves the sides of the pan and forms a ball. Remove from fire and set aside to cool for 2 to 3 minutes.
Add the eggs gradually to the cooled paste. Add vanilla and salt; beat well.
Place small spoonfuls of pastry onto a baking tray.
Bake at 180°C in a preheated oven for 30 minutes or until golden brown. Let it cool.
Make a paste by mixing the cornflour in a little milk.
In a saucepan, mix the MILKMAID and the remaining milk. Bring the milk to a boil. Add the cornflour paste and cook on low fire, stirring constantly until the custard is fairly thick.
Add the remaining ingredients. Cool, stirring occasionally to prevent a skin from forming.
Slit the puffs and fill with the cooled custard
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