Cream Puffs

02

Method

1. 01

   Heat oven to 400 degrees. In medium saucepan melt butter. Add water, bring to boiling.

2. 02

   Add flour and salt all at once, stir-vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat, cool slightly, about 5 minutes. Add eggs, one at a time, beating with a wooden spoon (or in KitchenAid) after each addition for 1 to 2 minutes, or till smooth. Drop batter by heaping tablespoon 3 inches apar onto a greased baking sheet. Bake in a 400 degree oven about 30 minutes or till golden brown and puffy. Remove from oven; split, removing any soft dough inside. Cool on a wire rack. Fill with whipped cream. Makes

3. 03

   (Continued on next page)

4. 04

   For vanilla bavarian cream filling - ½ tsp. vanilla extract 2 cups whole milk ½ tsp. almond extract ½ cup sugar ¼ cup cornstarch For the whipped cream - ¼ tsp. Kosher salt 1 cup heavy cream 2 eggs + 1 yoke 2 Tbsp. powdered sugar 2 Tbsp. unsalted butter 1 tsp. Vanilla

5. 05

   Heat the milk for the pastry cream in a saucepan over medium until bubbles form

6. 06

   around the edge.

7. 07

   Whisk the sugar, cornstarch, and salt together in a bowl while milk heats. Add the

8. 08

   eggs + yoke, whisk until smooth, then whisk in half of the hot milk. Return the egg-milk mixture to the remaining milk in the pan; continue cooking over medium, whisking often, until thickened. Boil 1 minute to eliminate any starchy taste and thicken further, whisking constantly.

9. 09

   Add the butter, vanilla, and almond extract, stirring until butter is melted. Transfer

10. 10

    pastry cream to a bowl, then place the bowl in an ice water bath to cool. Stir until pastry cream reaches room temperature, about 10 minutes.

11. 11

    Make the whipped cream, whipping until medium peaks in a large bowl. Fold

12. 12

    whipped cream into the cooled cream, just until incorporated. Cover and chill at least 30 minutes (can be make up to 2 days in advance).