Cream Puffs

D. Todd Miller's Note:

These cream puffs are easy to make, but your guests will think you are a master chef once they taste these treats!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Yield: 18 puffs

Puffs

• 118.29 ml boiling water
• 59.14 ml butter
• 118.29 ml flour
• 2 eggs, unbeaten

Cream Filling

• 158.51 ml sugar
• 78.07 ml flour
• 0.59 ml salt
• 473.18 ml milk, scalded
• 2 eggs, slightly beaten
• 4.92 ml vanilla extract

Directions:

1. Put 1/2 cup boiling water into a quart-size saucepan. Add butter and beat until butter melts. Add flour all at once, and stir vigorously until ball forms in center of pan.
2. Remove from heat and let stand 5 minutes.
3. Add eggs, one at a time, beating after adding each egg. Mixture should be very stiff.
4. Drop by spoon onto a greased cookie sheet (you should divide the dough to make about 18 puffs).
5. Bake in preheated 375 degree F oven until free from beads of moisture, about 40 to 45 minutes. After baking, cool on a wire rack before filling with cream.
6. While the puffs are baking, make the cream filling. In a saucepan, mix sugar, flour, and salt. Add scalded milk gradually. Cook 15 minutes, stirring constantly until mixture thickens. Once mixture thickens, stir occasionally.
7. Add eggs, slightly beaten, and cook 1 minute more.
8. Cool and add vanilla extract.
9. Cut the top off the cooled puffs and fill with cooled cream filling.
10. Replace top. I sometimes dust these with powdered sugar before serving.