Cream Puff

Procedure

In a large saucepan, bring the water, Kausar Banaspati and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by 1/4 cupfull, 3 inches apart onto greased baking sheets. In a preheated oven of 200 C, bake till puffs get golden brown. Then reduce the temperature to 150 C and bake for another 15 minutes. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla essence; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the puffs with cream and garnish it with chocolate. Serve it cool