Cream Puffs by MrsM

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Cream Puffs
Submitted by MrsM on May 19, 2003 at 5:07 pm

DESCRIPTION
Cream Puffs

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Cream Puffs

1 cup water
1 stick butter
1 cup flour
4 eggs, cracked into a bowl

Heat water and butter to boiling. Remove from heat and stir in flour vigorously for about 1 minute, or until mixture forms a ball and cleans the sides of the pan. Stir in eggs, all 4 at once. Beat vigorously again until smooth and satiny. Dough will seperate and look awful, carry on! It all comes together in the end. Drop dough by 1/4 cupfuls, 3 inches apart on ungreased cookie sheet. If you can't get all the dough onto one sheet (most likely you won't), just put the lid on the pot, bake the first sheet and bake another sheet. Bake 20 minutes in a preheated 400° oven. Lower temp. to 350° and bake 15-20 minutes longer, until the puffs are firm, well colored and crisp. Cool on wire racks away from draft. Cut off the tops, pull out any underbaked filaments and fill with pastry cream or whatever you like. (Ice cream, pudding, whipped cream). Replace tops and refrigerate. At serving time, dust with confectioner's sugar. I usually fill these as close to serving time as possible, as they will soften in the refrigerator.

Pastry Cream from my Hungarian Grandmother

Whisk 6 egg yolks.
Whisk in 1/2 cup sugar.
Whisk in 1/4 cup flour.

Add 2 cups hot half and half, by adding a little hot liquid to the egg mixture to temper it, then mixing the egg mixture into the pot of hot half and half.

Cook over low heat, whisking constantly, until the cream thickens. This will take several minutes. When nice and thick, whisk in 2 tablespoons butter and 1 teaspoon vanilla. I will let this stand and stir it occasionally for about 15 minutes to cool it somewhat, you have to keep stirring it so a skin does not form. Place plastic wrap directly on the surface of the cream to prevent skin from forming and refrigerate several hours until completely chilled. Fill puffs.

For chocolate pastry cream, add 1 ounce each semisweet and unsweetened chocolate to the finished hot pastry cream and stir until the chocolate melts. Yummy!!!!

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