Eat your oats - with Chicken
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I could never get myself to eat oats, unless you throw them in some chocolate chip cookies.And I’ve tried those oatmeal thingy but I just couldn’t make it to even go down my throat. But then I saw this recipe. It was interesting to find a recipe that uses rolled oats and ast the same time seemed appealing enough to eat. And it’s quite simple actually. And I love it!
Cream Puffs (Choux a la Creme)
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Ingredients:
for the choux pastry:
200ml milk
90g butter
2.5g salt
120g sifted flour
200g eggs ( about 4 medium sized eggs)
the custard cream:
200ml milk
20g sifted flour
3 egg yolks
100g sugar
vanilla essence or vanilla oil ( better yet if you have vanilla beans, the cream will taste WAYYY better! 
)
How to make:
The choux pastry:
1. Prepare all the ingredients.Put the water, butter and salt in a pot.
2. Bring to a boiling point.Remove from the stove and add the sifted flour at once.
3. Mix strongly with a wooden spatula until obtaining a homogeneous and chunkless dough.
4. Put back on the stove and dry the dough, stirring constantly until it doesn’t stick to the sides of the pot, forming a ball.
5. Take away from the heat and let it cool for 5 minutes.
6. Combine the eggs one after the other using a wooden spatula.
7. In the beginning the egg is hard to combine. Insist and mix strongly.
8. Combine with the other eggs, one at a time. The paste is ready for use.
9. Insert pastry in a piping bag,with the round nozzle. Pipe pastry on a lightly oil-brushed flat baking pan. Gently pat the top of the pastry with a fork,slightly dipped in water.
10. Bake in pre-heated oven ay 200 degress, and lower the temprature to 170 degress once pastry starts to swell.
The custard cream:
1. Bring the milk to a boiling point, with a few drops of vanilla essence.
2. Mix the yolks and sugar and whisk until pale and light. Add the flour.
3. As soon as the milk starts to boil pour at once the milk on the eggs, whisking.
4. Transfer back into the milk pot and cook for 4 to 5 minutes, constantly stirring and making sure the cream doesn’t stick to the bottom. The cream will get thicker.
5. The cream is ready. To prevent the formation of a crust on the surface, you can cover it with a plastic film put directly on the cream or brush with a knob of butter. Leave to cool.
Finishing touch:
1. Sliced the cooled choux pastry into 2 and put a spoon of custard cream in it.
2. Sift icing sugar on top.
