Cream Puffs
By: Carrie Barr
Published: Thursday, December 10, 2009 - 4:18pm

Ingredients




Pastry:
1/2 cup butter
1 cup boiling water
1 cup pre-sifted flour
1/4 teaspoon salt
4 eggs
Filling:
 cup sugar
2 cups milk
2 tablespoons butter
2 teaspoons vanilla
2 tablespoons cornstarch
2 egg yolks, slightly beaten

Preparation

1 Pastry: Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center. 2 Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used. 3 Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream. 4 Filling: Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.