Choux Pastry Cup Cake

Has any one made choux pastry cup cakes?
Or even thought about  how a choux pastry cup cake would turn out?
Wow! this is one of the delicious cup cake I have ever tasted,with this special filling with Jaggery.
Jaggery is made from a special palm tree in Asian country.It is pure honey  made in to a shape of half a coconut.I pulled out the frozen jaggery from my freezer,which looks like a meat loaf..ha ha.I can not buy this in Germany ,so I have them frozen for any special occasion.
I know every one can not get Jaggery ,so try it with sugar,which is much better than bees honey.

For  Cup cake

250ml/8 fl oz (1 cup) Water
50 gr /2 oz (4 Table spoons) butter or Margarine
125gr /4 1/2 oz (5/8 cup) Plain all purpose  white flour
1/2 Tea spoon salt
1/2 - 1 Tea spoon nutmeg
3 Medium eggs
1/2 leavel tea spoon baking powder.

Filling
1 small coconut
250 gr jaggery OR Honey
few cardamons
1/2 tea spoon Salt

Custard topping

100 gr Icing Sugar
1/2 cup Milk
1/2 cup Water
2 tea spoon Custard powder
1 tble spoon Butter
Chopped nuts
Vanilla

For the dough bring the water to boil in a small pan with the butter or margarine.When boiling and well mixed remove the pan from the heat

Sift the flour,add the salt and nutmeg together and  mix well.

Now add all at once  to the hot liquid,stir well until the paste is smooth and becomes detached from the sides of the pan.Now continue cooking for about one minute stirring continuously and transfer to a mixing bowl.
Add the eggs to the dough one after the other and incorporate  them by stirring with a mixer  (with kneading hook) at the highest setting

Spoon in one and a half table spoon to each cup.While baking this arises like a monster cup cake.Do not open the oven until it is done.It takes about 30-35 minutes to bake.If you have a glass door on  your oven ,you could see the monster cup cake rising!! If not am sorry ...please check the oven temperature.

I scraped the coconut freshly at home,with my little coconut scraper....oh am so happy to have this.
Used my stone grinder to grind the cardamons in to small bits.
Now  I put the jaggery in a pan and let it slowly melt on slow fire. (If you are using honey or even suger do not add water.)At this point add the fresh coconut keep stirring,add salt and cardamons.Keep stirring until it becomes thick and  detached from the  sides of the pan.It is the same way if you use honey or sugar.Don't let it over cook,then it becomes hard.

Cut out a small piece on top of the  cup cake and fill with coconut /jaggery filling.

Heat milk and icing sugar together  in a slow flame. Dissolve the custard powder in the water and mix it to the mixture.(keep this ready before you warm the milk)Put the butter in the milk mixture and keep stirring with out getting curdled.When it is getting slightly thick ,immediately remove from the fire,keep mixing,and add vanilla flavour. ----->

---> as soon as you add the vanilla stir and  Pour the custard topping  over the filling.Sprinkle some raosted  chopped cadju nuts on top.

TA DA!!
Delicious  cupcakes

Thanks for reading.Sharing with love.....