Ingredients: |
Ingredients: Puffs:
1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
Cream Filling:
1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk, 1/2 and 1/2, or heavy whipping cream
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
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Directions: |
Directions:Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
Remove from heat and transfer contents to a mixing bowl to cool slightly, about 3 minutes. Add 4 beaten eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. Beat until smooth.
Drop by 1/4 cup fulls onto baking sheet. (I use a 1/4 measuring cup and push the batter down into the cup to eliminate any air prior to putting onto baking sheet.)
Bake until puffs rise and are golden brown, about 30-40 minutes. Let cool on sheets on wire racks in a non-drafty area, so puffs do not fall.
Once pastry has cooled, gently cut the top off of the pastry and remove any dough to form a hollow inside. Fill inside with cream filling. Sprinkle powder sugar on top prior to serving. Refrigerate any leftover pastries.
Cream Filling:
Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
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