October 6, 2010

Cream Puffs

Cream Puffs
  • 1 cup flour
  • 0.45 lb butter or margarine
  • 4-5 eggs
  • 1 cup water
  • 1/4 teaspoon salt
  • 0.5 liter (~0.5 quart) milk (cold)
  • 4 eggs
  • 1 cup sugar
  • 2 tablespoon flour
  • 2-3 teaspoons vanilla extract
  1. Pour out one cup of water into a large saucepan, add butter, salt, and cook on the stove top until boiling.
  2. Just after the water starts boiling, add the flour all at once, mix, and simmer 2-3 minutes, stirring.
  3. Remove the saucepan from heat and add the eggs, one at a time, mixing well after each one.
  4. When the dough becomes "stretchy," stop adding the eggs.
  5. Cover a large baking pan with foil and grease it.
  6. Take dough with a tablespoon and drop it onto the baking sheet, leaving about 1.5 inches between them (this will make about 14-15 pastries), and bake at 375 F about 20 minutes until golden brown. DO NOT open the oven door while baking - otherwise, the pastries will sink and will not be able to rise. The pastries will rise and become hollow in the center.
  7. When the pastries are cool enough, make a small incision in each (with a knife) and spoon the cream until filled.
  1. In a saucepan, beat the eggs and sugar.
  2. Add flour and the cold milk; mix well and start heating on low.
  3. Stir constantly until the mixture boils (this step takes a while).
  4. Remove from heat and add vanilla extract.
  5. Cool well.

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