Yummy Stuff: Cream Puffs

Ah, cream puffs! The dessert that impresses everyone, yet is easy enough for anyone to make! Really! I used pre-made chocolate sauce (King’s Cupboard from Whole Foods) and sprinkled a dusting of powdered sugar on top to make them look extra fancy. Here is my recipe:

Cream Puffs (makes about 12 pastries)

• 1/2 cup water
• 1/2 stick butter (1/4 cup)
• 1/2 cup flour
• 2 eggs

Bring water and butter to a boil in saucepan and add flour all at once, stirring rapidly over low heat until mixture forms a ball and leaves sides of pan. Remove from heat and allow to cool slightly.

Add unbeaten eggs, one at a time, beating thoroughly with a whisk after each addition.

Drop by tablespoons onto lightly oiled baking sheet about 2 inches apart. Bake at 450 degrees for 15 minutes, then, without removing or opening the door to the oven, reduce heat to 350 and bake another 20 minutes. When cool, cut a slit in the top or side of each puff and fill with the following filling:

Filling

• 1/2 cup sugar
• 2 Tbsp flour
• 2 Tbsp corn starch
• 1 1/2 cups whole milk
• 1 beaten egg plus one egg yolk
• 1 tsp vanilla

Whisk together sugar, flour, and cornstarch in a small saucepan. Gradually stir in milk. Cook, stirring constantly, until mixture boils and thickens. Stir a bit of the hot mixture into eggs, then return the egg mixture to the hot mixture, stirring constantly until you bring it to just boiling again. Cool. Add vanilla, then chill in refrigerator for at least 30 minutes.

Spoon filling into a pastry bag (I use a ziplock sandwich bag then cut a small hole in one corner for the same effect), then squeeze filling into each of the puffs. Eat any extra filling before your kids find out you have it.

Melt about 3 Tbsp chocolate sauce and drizzle on top of cream puffs. Sift a bit of powdered sugar on top, if you please! Store in the refrigerator until ready to serve.

Mmmm… I wish I had one right now!