Ingredients | Instructions |
Puffs
Cream
| Puffs: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a medium sauce an over medium- high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stirring the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. Remove from heat an transfer the contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. For the egg wash, whisk together the remining egg with 1 tablespoon water. Set aside. Transfer the puff to large pastry bag fitted with a 5/8 plain tip. Or drop puff with a wet tablespoon into 1-1/2 inch rounds on the prepared pans. Gently smooth the pointed peaks with a moistened finger, rounding the tops to ensure even rising. Brush with the egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to one day. Cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk egg yolks and whisk in milk. Add to saucepan along with the butter and bring to a boil over medium heat. Boil for one minute, still whisking. Remove from heat and stir in vanilla. Strain pastry cream through a fine-mesh sieve over a bowl. Cover with plastic wrap, pressing it directly onto the the surface of the cream to prevent a film forming. Refrigerate at least 2 hours and up to 2 days. Just before using, whisk until smooth. Slice cream puff with a serrated knife and fill with cream. Sprinkle with powdered sugar just before serving. |