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Instructions |
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Pastry. Combine water, oil salt and sugar and heat
until it boils. Remove from heat and add flour all
at once stirring with a wooden spoon until all the
lumps are dissolved and it pulls away form sides
of the pan. it will take about 2 minutes...
Gradually add eggs one at a time and stir by hand
with each addition until the batter comes
together. Put dough into a pastry bag with a star
tip and pipe it onto baking sheet lined with
parchment paper 1 inch apart. smooth pointy tops
with a wet finger so they don't burn while
baking...Preheat oven to 400 and bake for 35
minutes or bake at 425 for 12 to 14 minutes and
reduce to 300 and bake 20 min more. Cool
completely and cut in half with knife
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Whisk egg yolks with 1 C milk and cornstarch ,
make sure there are no lumps. Heat the rest of the
milk with vanilla and sugar. When it boils, remove
from heat and add to the egg mixture slowly Put on
low heat and stir for several minutes until it
thickens into a custard. Cover with plastic foil
and let cool to room temp.
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Mix butter with electric mixer. Take cooled custard
and mix it as well. Then combine the two. Make sure
to thoroughly incorporate butter into the custard.
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Mix whipping cream with some powdered sugar until
soft peaks form...Assemble. Put the filling into a
pastry bag with a star tip and pipe it on the
bottom of each cream puff. Then pipe a layer of
whipped cream and cover with tops ...Dust with
powdered sugar...Keep in cool place.
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Originally Submitted
2/20/2017
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