Cream Puff Recipe

Here is the copy of the cream puff recipe: Enjoy!

Cream Puffs (12 Servings)

Choux Paste:

½ cup butter

1 cup water

¼ tsp. Salt

1 cup flour

4 eggs

1. Grease 2 large cookie sheets. Prepare choux paste: In 2 –quart saucepan over medium heat, heat butter, water and salt until butter mixture boils. Remove from heat.
2. Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and leaves side of pan. Preheat oven to 375 F.
3. Add eggs to flour mixture, one at a time, beating well after each addition, until smooth. Cool mixture slightly.
4. Using large spoon and rubber spatula, drop batter onto cookie sheets in 12 large mounds, 3 inches apart, swirling top of each. Bake 50 minutes.
5. Remove from oven; cut slit in side of each puff. Return to oven; bake 10 minutes. Cool. Prepare filling; cover and chill.
6. When puffs are cool, slice off the top of each. Fill each shell with the chilled pastry cream; replace top. Sprinkle tops with some confectioners’ sugar.

Vanilla or Almond Pastry Cream:

¾ cup sugar

¼ cup flour

¼ tsp salt

1 ½ cups milk

6 egg yolks

1 ½ cups heavy or whipping cream

1 ½ tsp vanilla or 1 tsp almond extract

1. In 2 quart saucepan, combine first 3 ingredients. Stir in the milk.
2. Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes; boil 1 minute.
3. In small bowl with fork, beat the egg yolks slightly; beat small amount of milk mixture into yolks; slowly pour egg mixture back into milk mixture, stirring.
4. Cook over medium-low heat, stirring until mixture thickens and coats spoon well, about 8 minutes (do not boil). To check thickness, lift metal spoon from mixture and hold up 15 seconds; spoon should not show through mixture.
5. Remove from heat; stir in vanilla or almond extract.
6. Cover surface with plastic wrap; chill well, about 2 hours.
7. In small bowl with beat heavy cream until stiff peaks form. With rubber spatula gently fold cream into cooled custard.