Cream Puffs

posted by Ann 07-21-98 5:12 PM

Cream Puffs

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs

Heat oven to 400 F.

Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls, 3 inches apart on ungreased baking sheet.

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough.

Carefully fill puffs with Vanilla Cream Pudding or Sweet Whipped Cream. Replace tops and dust tops with confectioners sugar. Refrigerate until serving.

1/2 cup Sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter or margarine, soften
2 teaspoons vanilla

Blend sugar, cornstarch and salt in 2-quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cool and spoon in Cream Puff.

Other variations are to use chocolate mousse as filling and drizzle melted chocolate over the top.

Pastry Cream for Cream Puffs:
3 egg yolks
1/3 cup sugar
3 Tbl. flour
1 cup scalded milk
1 tsp. gelatin
3 Tbl. water
1 tsp. vanilla
1/2 cup heavy cream
1 tsp. vanilla or 1 tsp. orange flavored liqueur

Put 3 egg yolks and 1/3 cup sugar in the bowl of an electric mixer and beat the mixture at medium speed until it is light and lemon colored.

Gradually add 3 tablespoons flour sifted, and beat it in until the mixture is smooth. Pour in one cup scalded milk in a steady stream, beating the mixture with a wire whip.

Transfer the mixture to a heavy saucepan and boil it, stirring for 3 minutes. Remove the pan from the heat and stir in 1 teaspoon gelatin softened in 3 tablespoons water. Add 1 teaspoon vanilla and strain the mixture into a bowl set in a bowl of ice.

Stir the cream until it is cold and thickened and fold in a 1/2 cup heavy cream, lightly whipped and flavored with 1 teaspoon vanilla or orange flavored liqueur.

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