Ingredients: |
Ingredients: CUSTARD CREAM FILLING:
1 1/3 c. sugar
1 c. all-purpose flour
1/2 tsp. salt
4 eggs, slightly beaten
3 c. scalded milk
4 tsp. vanilla extract
2 c. heavy cream, whipped
PUFF PASTRY:
1 c. water
1/2 c. butter
1/2 tsp. salt
1 c. all-purpose flour, sifted
4 eggs, unbeaten
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Directions: |
Directions:PASTRY: Preheat oven to 400 degrees. In large saucepan, combine water, butter and salt. Heat over medium heat until butter melts and water boils. Turn heat low, add flour all at once and beat mixture vigorously with wooden spoon until it leaves sides of pan and forms a small ball.
Remove pan from heat and beat in one egg at a time, beating with a wooden spoon, until smooth after each egg. Drop dough by tablespoonfuls onto greased cookie sheet, 3 inches apart, shaping each one into a mound that points up in center or put dough into pastry bag and make small dabbles with the peak in the center. Bake for 50 minutes, don't peek (do not open the oven) while baking. Remove to wire racks and cool.
FILLING: In double boiler, top mix sugar, flour, and salt. Stir in eggs, slightly beaten, scalded milk. Cook over boiling water 5 minutes, stirring constantly. Cook, stirring occasionally, 5 minutes longer. Refrigerate until completely cold. Whip heavy cream and fold into custard mixture along with the vanilla. Split puffs and fill with custard, replace tops and cover with thin chocolate glaze.
THIN CHOCOLATE GLAZE: Melt 3 tablespoons butter with 3 squares unsweetened chocolate and 3 tablespoons hot water, over boiling water. Blend in 2 to 2 1/2 cups sifted confectioners' sugar. With spoon, beat until smooth but not stiff. Makes 8 Cream Puffs.
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