Recipes

[Carol1229]

I love trying new recipes when I cook and bake-but I have to say, the old faithful tried and true recipes I've been making for years NEVER let me down. I don't have to stress about will the recipe come out right? It always does. This is one of those recipes.....


I've been making cream puffs for as long as I can remember. They're so easy to make and never fail to please. I make a lot of variations of them but this classic is one of my favorites. The homemade custard filling sends these over the top. I use half of the filling recipe when I make Boston Cream Pie......HEAVEN........it's one of Bob's favorites.

I LOVE the classics........

We took these to Robin and Ray's on Easter Sunday-these, along with a batch of Cream Filled Puff Pastry, were a big hit.........



Carol


CREAM PUFFS WITH CUSTARD FILLING

PUFFS:
1 c. water
1/2 c. butter or margarine
1/4 tsp. salt
1 c. unsifted flour
4 eggs

Preheat oven to 400 degrees.

Heat water, butter and salt to a rolling boil in a saucepan. Add the flour all at once; stir vigorously over low heat for about 1 minute or until mixture leaves the sides of the pan and forms a ball. Remove from heat; cool slightly.

Add eggs, one at a time, beating until smooth after each addition.

Drop dough by scant 1/4 cupfuls for large cream puffs, or by scant 1/8 cupfuls for mini cream puffs about 2" apart on an ungreased baking sheet.

Bake @ 400 degrees 35-40 minutes for the large puffs and 25-30 minutes for the mini puffs, or until puffed and golden brown.

Remove from oven; cut a small slit in each puff to let the steam escape. Remove immediately to wire racks and cool completely. Makes 12 large or 25-27 mini cream puffs.

CUSTARD FILLING:
2 c. milk, scalded
1 c. sugar
6 Tbsp. cornstarch
1/4 tsp. salt
4 eggs, slightly beaten
2 Tbsp. butter or margarine
2 tsp. vanilla extract

Gradually add scalded milk to mixture of sugar, cornstarch and salt. Cook slowly over low heat, stirring constantly, until mixture thickens, about 10-15 minutes.

Stir about 1/2 c. mixture into eggs, working quickly, until well blended. Carefully combine both mixtures and cook, stirring constantly, until mixture is thick and smooth, about 5-10 minutes.

Remove from heat; stir in butter and vanilla. Immediately cover surface of custard with plastic wrap to prevent skin from forming. Cool completely. (I usually make this the day before I need it and store it in the refrigerator.) Makes enough filling for 12 large or 27 small cream puffs

CHOCOLATE GLAZE (Make this after the puffs are filled and you're just ready to glaze them):
2 Tbsp. butter or margarine
2 Tbsp. unsweetened cocoa
2 Tbsp. water
1 c. confectioners' sugar
1/2 tsp. vanilla

Melt butter in a small saucepan over low heat. Add cocoa and water; remove from heat and stir constantly until mixture thickens.

Remove from heat; blend in confectioners' sugar and vanilla until smooth.

TO ASSEMBLE PUFFS: Slit each puff shell and fill with custard filling.

Working quickly, drizzle glaze over each puff while glaze is slightly warm.