So many cream puffs...so little time!
CREAM PUFFS
1 cup water
1 cup flour
1/2 cup butter
4 eggs
Place butter and water in saucepan and bring to a quick boil. As soon as the mixture comes to a boil, remove pan to cool a little, add the sifted flour all at once and with a spoon stir or wire whip vigorously for 2 or 3 minutes until mixture leaves sides of pan. Continue to let it cool a little more and then add eggs, one at a time, beating after each addition, until the dough is smooth and glossy. Drop mixture by tablespoons, 3 inches apart, on a greased cookie sheet. Bake in hot oven 425-F for 10 minutes, then at 375-F for about 25 minutes. Cream Puffs should be puffed high and light golden-brown. Remove baking pan from oven and place it somewhere to cool. Slice each one in half and spread thick with cooled filling, sandwich like.
CREAM PUFF CUSTARD FILLING*
2 cups milk
3/4 cup sugar
3 tablespoons flour
1 tablespoon corn starch
1 teaspoon vanilla
3 egg yolks
Warm milk, add sugar which has been mixed with the flour and cornstarch, beat egg yolks and add to the milk and cook until it coats the spoon. Cool and beat occasionally to prevent crusting. Stir in vanilla well.
Pile some cold custard mixture on bottom half of cream puff shell, top with “Reddi-Wip” then gently place other pastry shell half on top, sprinkle with confectionary sugar.
*Or you can cheat (like I do) and just whip up a package of Instant Vanilla Pudding, let it set up and then use that as your filling.
So many cream puffs...so little time!