1. Preheat oven at 175°c.

Choux Paste

1. Boil the water, butter and salt together till it is boiling vigorously.

2. Then add in flour, Horlicks powder, Baking powder and mix well till the thick dough clumps into a ball.

3. Let the mixture cool down (slightly warm). Then add in the eggs gradually, while mixing the batter. Mix it well.

4. Next, add in the batter into a prepared piping bag with a round nozzle. Pipe desired size on the baking tray.

5. Using a damped finger, smooth down the peaks.

Craquelin

1. Combine butter, Horlicks, sugar and flour until it is well mix. Let the dough chill for 30 mins.

2. Roll the dough to 2mm thickness and use a round cutter to cut a few discs.

3. Put the disc on top of the choux paste.

4. Bake for 30-35 mins at 175°C.

Custard Filling

1. Mix and stir the instant custard powder, Horlicks powder and milk together until it thickens.

2. Whip the whipping cream till it is medium peak. Then fold it into the custard.

3. Put custard filling into a piping bag. Pipe it into the choux paste.

4. Chill the filled choux paste for 1-2 hrs.