Cooking, Desserts

Makayla’s & Ella’s Cream Puffs

For the pastry:
1 cup water, 1/2 cup butter, 1/4 teaspoon salt, 1 cup flour, 4 large eggs
Preheat oven to 400 degrees F. In a medium saucepan, combine water, butter and salt. Bring to a boil. Remove from heat. With a wooden spoon, beat in flour all at once. Return to low heat. continue beating until mixture forms a ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time, beating hard after each addition until smooth. Continue beating until dough is satiny and breaks into strands. On ungreased baking sheet drop tablespoons of the dough and bake until puffed and golden (40 minutes) and let cool completely.

For the cream filling:
2 cups milk, 1/2 cup sugar, 6 large egg yolks, pinch salt, 1/3 cup flour, 2 teaspoon vanilla extract, 1/2 teaspoon cinnamon
In a saucepan, bring the milk to a boil with 1/4 cup of sugar. Whisk the egg yolks in a bowl with the salt and remaining sugar. Sift the flour over the egg mixture and whisk it in until smooth. When the milk boils, slowly whisk 1/3 of it into the egg mixture. Then slowly add the egg mixture to the milk in the saucepan. Return the saucepan to a medium heat and again bring to a boil, whisking continually. The mixture should begin to thicken. Allow it to boil for another minute. Remove from heat. Whisk in the vanilla and cinnamon. Transfer the pastry cream to a bowl. Put plastic wrap on top of the bowl. Refrigerate until very cold, about 2 hours.

To serve the cream puffs:
With a sharp knife, cut off tops crosswise
Fill with the cream filling. Replace tops
Sprinkle with confectioners’ sugar

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