Souffles De Crème (Cream Puffs) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This recipe is from a French cooking class I took about twenty-five years ago. I decided to post it now for Zaar World Tour II. Ingredients:
1 cup water |
1/4 cup butter |
1/4 teaspoon salt |
1 cup flour |
4 eggs |
1/2 cup sugar |
2 tablespoons flour |
2 -3 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups milk |
1 teaspoon vanilla |
2 egg yolks, slightly beaten |
1 cup whipping cream |
powdered sugar (for sprinkling) |
Directions:
1. Preheat oven to 375°.
2. In a saucepan, bring water, butter, and salt to a rolling boil; remove from heat.
3. Whisk in flour and stir until dough comes together; add eggs one at a time, beating thoroughly after each addition until batter is smooth.
4. Drop batter by tablespoonfuls onto a greased or parchment-lined baking sheet; use wet fork tines to fluff up each mound of dough.
5. Bake at 375° for 10 minutes; reduce oven temperature to 350° and continue baking for another 15 minutes until pastry puffs are light golden-brown; turn off oven but do NOT open oven door; after several minutes remove puffs from oven and slice; return puffs to baking sheet then return sheet to oven; allow puffs to rest several minutes inside oven with oven door slightly ajar.
6. Stir together sugar, flour, cornstarch, and salt in a saucepan; add milk, vanilla, and egg yolks; cook over low-medium heat, stirring, until thick; cool in refrigerator.
7. Whip cream until stiff and fold it gently into cooled filling mixture; spoon or pipe filling into pastry puffs; sprinkle powdered sugar over top.
8. NOTE: The unfilled puffs freeze well, may later be filled with your favorite chicken or ham salads, and can be made small-sized for appetizers ~ I've often enjoyed them this way at wedding showers :) .
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