Delicious puffs with red velvet flavour piped with whipped cream.RED VELVET CREAM PUFFSIngredients1 cup refined flour (maida)¾ cup butter¾ cup castor sugar 1 teaspoon edible red cochineal colour1½ cups pastry cream Few fresh mint sprigs for garnishingChoux paste¾ cup refined flour 75 grams butterA pinch of salt3 eggsMethod1. Put butter in a bowl and whisk till smooth using an electric beater. Add castor sugar and whisk well. 2. Add edible red cochineal colour and whisk. Add flour and whisk well into a stiff dough. Cover with a cling film and refrigerate for 25-30 minutes. 3. Place the dough on a parchment paper, cover with another parchment paper and roll out into ½ cm thick sheet. 4. Discard the above parchment paper and cut the sheet into roundels using a medium size cookie cutter. Place on a baking tray and refrigerate for 30 minutes. 5. Preheat oven to 180° C. Line a baking tray with parchment paper. 6. To prepare choux paste, heat butter in a deep non-stick pan. Add 1 cup water and mix. Add salt and bring the mixture to boil. 7. Add flour and whisk till well combined. Transfer in a bowl and cool. 8. Add eggs on by one to the choux paste and whisk well using an electric beater till soft. 9. Fill a piping bag fitted with a nozzle with choux paste and pipe out small portions on the lined tray. 10. Place one prepare red velvet dough roundel on top of each portion of choux paste. 11. Put the tray into the preheated oven and bake for 40 minutes. Remove from oven and slightly cool. 12. Cut the top part of each cream puff and reserve. 13. Fill another piping bag fitted with star nozzle with pastry cream and pipe out inside the cream rolls. 14. Garnish with mint sprigs, partially cover with the reserved top crust and serve. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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