Ginger Powder Puffs
Serves 4
Melted butter, for greasing
1/3 cup self-raising flour
2 Tbsp cornflour
2 tsp ground ginger
2 eggs
1/3 cup caster sugar
20g butter, melted
Pure icing sugar, for dusting
Chantilly Cream:
300m1 thickened cream
2 Tbsp caster sugar
1 tsp vanilla essence
1. Preheat oven to 180°C. Brush 2 x 12-hole round-based patty tins with melted butter. Sift the flour, cornflour and ground ginger onto a sheet of paper and put it aside.
2. Beat the eggs and the caster sugar in the small bowl of an electric mixer until thick and pale yellow in colour. Add the sifted flour mixture and fold in with a metal spoon. Add the melted butter and fold through.
3. Spoon the mixture into the prepared tins and bake for 5-6 minutes. Remove from the oven and stand on a wire rack to cool. When cold, remove the puffs from the tins and sandwich each 1 together with the Chantilly cream, then dust with the icing sugar.
4. To Make Chantilly Cream: Put the thickened cream, the caster sugar and the vanilla essence in a large bowl and beat with a balloon whisk until soft peaks are formed in the mixture.