Cream Puffs
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 12
Yields: 15-20 cream puffs
Ingredients
- 1 cup water
- 1⁄2 cup butter
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 4 eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Custard
- 2 tablespoons butter
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 2 cups milk
- 2 egg yolks, lightly beaten
- 1 teaspoon vanilla
Directions
- First, make the custard. Melt the butter in a large pot.
- Add sugar, cornstarch and salt.
- Add the milk slowly.
- Heat to boil, and then add egg yolks.
- Cook for 2 minutes, then add the vanilla, stirring constantly.
- Then transfer the custard to a bowl, cover with plastic wrap (or a lid) and put it into the fridge to cool completely before you fill the puffs.
- Next, make the puffs. Preheat oven to 425 degrees F.
- In a large pot, bring butter and water to a boil.
- All at once, add the flour and salt (I usually mix it together before.)
- Stir rapidly until mixture forms a ball on your spoon.
- Move the dough to a mixing bowl. I use an electric mixer, but you could beat it by hand if you want.
- Beat in the eggs one at a time.
- Mix in the vanilla and sugar.
- Drop by spoonfuls onto an ungreased cookie sheet. I always put wax paper down, but this is optional.
- Bake for 20-25 minutes in the oven. They should be golden brown with dry centers.
- Then, turn off the oven, and leave the puffs and the sheet in the oven for about an hour (Again, optional, but it keeps the puffs from collasping).
- Once the puffs are cool and the custard is chilled, put the custard in a plastic bag and cut off a small corner.
- Then poke a hole in each puff, and pipe the custard into the puffs.You could also use a pastry bag, or just split the puffs and spoon the custard in the puffs.
- Then enjoy your beautiful and yummy creation!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off