Swirled Chocolate and Cherry Curd Squares
Custard Cream Filling
2 cups milk
2 tbsp cornflour
3 tbsp sugar
1 tsp vanilla essence
1 tbsp butter (optional, for richness)
STEP-BY-STEP INSTRUCTIONS
Make the Dough
In a pan, add water, sugar, salt, and butter.
Bring to a boil.
Lower heat and add flour all at once.
Stir continuously until dough forms a ball and leaves the pan.
Turn off heat and let dough cool 5 minutes.
Add eggs one at a time, mixing well after each.
Dough should be smooth, thick, and pipeable.
Shape the Dough
Put dough in a piping bag (or plastic bag with corner cut).
Pipe short thick strips (like small éclairs) onto parchment paper.
Fry the Dough
Heat oil on medium-low heat (very important).
Gently slide dough pieces into oil.
Fry slowly until puffed and golden, turning often.
Remove and drain on paper towel.
Low heat = hollow inside & crispy outside.
Make the Custard Cream
In a bowl, dissolve cornflour in ½ cup cold milk.
Heat remaining milk + sugar in a pan.
Add cornflour mixture while stirring.
Cook on low heat until thick and creamy.
Add vanilla & butter.
Cool completely before filling.
Fill the Pastries
Make a small hole in each pastry.
Pipe custard inside until full.
Final Touch
Dust with powdered sugar
Serve fresh 
PRO TIPS (VERY IMPORTANT)
Oil must NOT be hot
Dough must be smooth before piping
Cool custard before filling
Fry slowly for hollow center
Baked Layered Meat and Tuber Casserole
Variations
Chocolate custard filling 
Whipped cream filling
Jam filling
Sprinkle cinnamon sugar
Result
Crispy golden outside
Soft hollow inside
Creamy custard center
Bakery-style at home
