Ingredients – puffs
- 1 stick of butter (1/2C)
- 1C of water
- pinch of salt (1/8 tsp)
- 1C of flour
- 4 eggs
Instructions
- Let all ingredients come to room temperature
- In a pot, add butter, water, salt. Bring to a boil, wait until butter melted, then add flour
- Use a wooden spoon, stir vigorously until flour absorbs all the liquid
- Continue stirring until the flour stops sticking to the pot
- Remove pot from burner and continue to stir until it cools off to the point where there is no steam
- Pour batter into a stand mixer and let the machine runs twice around the bowl, on low, to let the steam escapes
- Add eggs, one at a time, while machine is running, until you see the batter has an even consistency
- Use a spatula to scrape edges of bowl and let machine runs until batter has an even consistency
- With a piping bag, fold edges over the cup, and fill bag 2/3 full and twist the top
- Preheat oven to 375º
- Butter the baking sheets (or use silicon mats)
- When piping batter, squeeze straight down until cream puff is the desired size and swirl it off to finish the puff.
- Space cream puffs 1.5″ apart
- Brush egg wash on top (1 egg yolk + 1/2 tbs of milk or water), and wipe excess wash around the puffs
- Bake trays one at a time for 35 mins
- When done, poke each puff with a skewer
- Turn oven off and let oven cool (leave door ajar) for 5-10 mins
- Let cool on rack
- * Do not open oven until completely done
Ingredients – Custard cream filling
- 6 egg yolks
- 1/4 C of cornstarch
- 1C heavy cream (or combination w/ milk for 1C)
- 1/2C granulated sugar
- 1/2tsp of vanilla extract
- orange zest (optional)
Instructions
- In a medium sized bowl, separate egg yolks
- Add cornstarch
- Wisk them together until there are no clumps of cornstarch left
- Set aside
- In a medium sized pot, combine heavy cream and sugar, heat on medium (level 5) just before boiling
- Use a ladle and scoop half of heavy cream mixture into egg mixture
- Mix together until even & pour egg/heavy cream mixture back into the pot w/ the other half of heavy cream mixture
- Lower heat (level 3/4), and simmer until bubbles form
- Stir frequently
- Turn off heat and let sit ofr 1-2 mins & keep stirring
- Add 1/2tsp of vanilla extract and orange zest (optional)
- Remove from heat
- Strain (optional) if there are clumps of cornstarch
- Transfer creeam mixture into separate container
- Thinly slice 1/2 Tbs of butter on top of cream mixture
- Let cool for 5-10 mins
- Place a plastic saran wrap on top of container & press wrap to the cream to prevent condensation forming on top
- Set aside for at least 30 mins or until completely cool before refrigeration
- Fill puffs with custard
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