Cream Puffs

By WaffleCrumbs

I made these and they were wonderful! The pastry cream recipe comes from Martha Stewart and the puff recipe comes from realhousemoms.com/cream-puffs/

Ingredients

• Cream Filling:
• 6 large egg yolks
• 1 large egg
• 3/4 cup plus 2 tablespoons sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 3 cups milk
• 3 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• Puffs:
• 1/2 cup (one stick) butter
• 1 cup water
• 1 cup flour
• 4 eggs
• powdered sugar
• melted chocolate

Preparation

Step 1

Pastry Cream:

Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.
Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.

Puffs:

Preheat oven to 375 degrees
Melt stick of butter and water to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer
Beat mixture until smooth and velveety
Drop by spoonfuls (walnut sized) onto ungreased cookie sheet
Bake until DRY, 20-25 minutes (maybe longer)
Allow to cool

Fill puffs with cream, dust with powdered sugar, drizzle with chocolate or both!

Enjoy!