Choux Puffs with a Laager Rooibos Custard Filling

Ingredients - Choux Pastry

1 cup water

¼ cup butter

2 tsp castor sugar

¼ tsp salt

2/3 cup cake flour

1 egg

Ingredients - Laager Rooibos Crème Patisserie

4 egg yolks

60g castor sugar

25g plain flour

2 tsp cornflour

280ml milk

4 Laager Rooibos teabags

Method - Choux Pastry

1. In a heavy base pan, bring the water, butter, salt and sugar to a simmer.
2. Once the butter is melted, remove from the heat and vigorously add in the flour.
3. Stir until a ball forms. Return to heat and cook for 1 to 3 minutes.
4. Transfer to a mixing bowl and allow to cool.
5. With a hand mixer, mix in the egg until nice and smooth.
6. Pipe dough onto a baking tray lined with baking paper.
7. Bake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.
8. Remove from oven, leave to cool completely.

Method - Laager Rooibos Crème Patisserie

1. Beat egg yolks and sugar for a few minutes until pale and lightly thickened.
2. Whisk in the flours.
3. Heat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.
4. Whisk the milk into the egg mix.
5. Put the whole mixture back into the saucepan, stirring consistently until thick and boiling.
6. Take the pan off the heat and cover with a plastic wrap to prevent skin from forming.
7. Pipe into the choux puffs. Enjoy!

Tips and ideas

• Set up the choux puffs in the shape of a Christmas tree on a large platter or wooden board and top with a chocolate star, or set up in the shape of a star.
• Dust with icing sugar or pipe a thin layer of chocolate over the choux puffs.
• If you don’t have a piping bag, use a normal plastic sandwich bag. Snip a small hole in 1 sealed corner, and fill with the crème. Voila – you have a home-made piping bag!