My Mom's Amazing Cream Puffs
When I was little, my mom would make the most amazing cream puffs. These cream puffs were special--not just because my mom didn't make them often--but because I know how much love and time my mom put into making them. There is no other taste on the planet like my mom's cream puffs. Create special memories with your very own batch today! #creampuffs #sonomnom4u #vegetarian
Puff (pate a choux):
1 stick butter
2 tsp sugar
1 cup water (+1TBSP water for egg wash)
1 tsp salt
1 cup flour
4 eggs + (1 egg for egg wash)
3 egg yolks
1/2 cup sugar. 1 tsp salt
3 TBSP cornstarch
2 cups whole milk or half n half
1 tsp vanilla
Confectioners' sugar for garnish
Preheat oven to 375°F
Line 1 large or 2 small baking sheets with parchment paper.
In a medium saucepan, mix butter, sugar, salt and water. Bring to a boil and stir in 1 cup of flour. When a film begins to form ont he bottom of the pot, remove from heat and pour mixture into a bowl. Let stand for about 3 minutes. Add 4 eggs, one at a time and stir vigorously to mix each egg completely in between each egg addition. Set aside.
In a small bowl, whisk together 1 egg and 1 TBSP water. Set aside.
Take the cooled down contents of the pate a choux (the puff dough), and put it all into a pastry bag w/ a 5/8" tip. If you do not have a pastry bag, put it all in a large zipper bag, zip the bag and cut the corner off at about a 5/8" opening.
Using the bag, pipe 2" rounds onto the parchment lined baking sheet. Smooth the top by wetting your clean finger and gently rubbing the pointy top of each dough mound.
Brush each top with the egg wash you made, using a basting brush.
Bake about 30 minutes, or until dough rises into golden mounds.
Remove pastries from baking sheet and place them on a cooling rack for at least 30 minutes. Set aside. (Must fill within 24 hours of cooling. If you need to wait, store them at room temp for up to one day.)
Beat 3 egg yolks with 1/2 cup sugar, dash of salt. 3 TBSP cornstarch, and 2 cups of whole milk or half n half. Pour mixture into a medium saucepan and cook until it becomes a thick pudding. Remove from heat and stir in 1 tsp vanilla.
Chill completely in refrigerator.
Cream Puff Directions:
With a very sharp knife, cut the top off each pastry.
Place the chilled custard into a pastry bag or a large zipper bag with the tip cut off.
Fill each puff and return the lid when full.
When all the puffs are full, sift a small amount of confectioners' sugar over each puff.