Cream Puffs
This truly decadent dessert seems hard to make, but these Cream Puffs are just that: cream puffs, when it comes to difficulty. You're friends and family will be amazed.
This Cream Puff recipe also has the added bonus of having my requisite number of four ingredients (not counting the custard filling, of course).
Ingredients
| 2 cups |
water |
| 1 cup | butter |
| 2 cups | flour |
| 8 | eggs |
| Custard Filling: | |
| 1 cup | sugar |
| 1/2 tsp | salt |
| 2/3 cup | flour |
| 4 cups | milk |
| 4 | eggs, beaten |
| 1 1/2 Tbsp | vanilla extract |
| confectioners | sugar to dust |
Preheat oven to 400 degrees.
In a large saucepan bring to a boil the water and butter.
Stir in the flour.
Stir quickly over a low heat until the mixture becomes more solid and forms a ball.
Remove flour mixture from heat.
Add eggs one at a time, beating each egg completely.
Beat the mixture until it is smooth.
Drop the dough (baseball-sized amounts) onto an ungreased cookie sheets. Space them about 3" apart.
Bake at 400 degrees for 45-50 minutes until they are puffed up and golden.
Filling:
In a saucepan mix sugar, salt and flour.
Stir in milk.
Heat over medium heat until boiling. Stir continuously.
Boil for 1 minute.
Remove from heat and take half of this mixture to blend with eggs.
Combine egg mixture back in to saucepan and bring just to boiling point.
Cool and add vanilla extract.
Cut tops off puff pastry and fill with custard filling.
Replace tops of pastry and sprinkle with confectioners' sugar.
Serves about 16.
