Famous Cream Puffs (Print Version)
# Ingredients:
01 -
½ teaspoon salt.
02 -
1 pint heavy cream.
03 -
1½ cups powdered sugar for dipping.
04 -
4 large eggs.
05 -
¼ cup granulated sugar.
06 -
2 cups warm milk.
07 -
1 cup all-purpose flour.
08 -
1 teaspoon vanilla extract.
09 -
⅓ cup all-purpose flour.
10 -
2 teaspoons vanilla extract.
11 -
¾ cup granulated sugar.
12 -
½ cup butter (one stick).
13 -
4 egg yolks, whisked.
14 -
1 cup water.
# Instructions:
01 -
Preheat oven to 400°F, or 375°F if using darker pans. Grease muffin cups lightly. Heat water with butter until it boils. Stir in flour until the mixture turns doughy. Take off the stove. Beat eggs into the dough, one by one, until the texture is silky. Keep mixing another 10-15 seconds. Scoop into muffin tin spaces. Bake for 25-35 minutes until golden. Turn oven off, crack the door open, and let them sit inside for 20 minutes.
02 -
Combine flour, sugar, and salt in a pan. Gradually add the warmed milk while stirring. Heat until the mixture thickens and begins to bubble. Pour half of it into the whisked egg yolks and mix them up. Return everything back to the pan and keep heating until you see bubbles. Mix in the vanilla. Let the filling cool down completely.
03 -
Slice the tops off the shells and scoop out the middle parts. Roll shells in powdered sugar. Spoon the custard inside, and add whipped cream on top. Place the tops back on and refrigerate for about 4 hours.
# Notes:
01 -
Skip electric mixers and work the dough by hand. These taste best 1-2 days later. Use muffin tins to move them around. You can assemble them one day in advance.