Friday, April 6, 2012

Cream Puffs

I am in no way a pastry chef.  I'm shocked that these cream puffs even turned out as good as they did.  In fact, when I was making cream puffs my arm almost fell off from stirring the dough, I was left virtually armless.  My hand, cramping...going numb...and I thought for sure this recipe was going to be a dud.  

Tenacity and perseverance paid off though and the finished product was a golden cream puff with the perfect custard filling and a delicious chocolate drizzle.  But don't expect these again anytime soon.  I now need a pain reliever and a sedative.


Cream Puffs
1
cup water
1/2
cup butter or stick margarine
1
cup all-purpose flour
4
eggs
Custard Filling
1/3
cup granulated sugar
2
tablespoons cornstarch
1/8
teaspoon salt
2
cups half-and-half
2
egg yolks, slightly beaten
2
tablespoons butter or margarine, softened
2
teaspoons vanilla
Chocolate Glaze
1
tablespoon powdered sugar
1/4
cup chocolate syrup
  • Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
  • Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.
  • Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.
  • Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
  • Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.

1 comment:

Adam Kaplan said...

This looks delicious!

I work with AllFreeSlowCookerRecipes and have been trying to contact you. Please email me if there is a good way to reach you. Thanks!

Adam Kaplan
akaplan@primecp.com

Signature