Cream Puffs

CREAM PUFF PASTRY

Read more about it at www.cooks.com/rec/view/0,1637,152179-254202,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 113 grams butter 125 grams  water 125 grams milk 140 grams sifted flour 1/4 tsp. salt 1 tsp sugar 5 eggs Melt butter in boiling water and milk. Add flour and salt, cook, stirring constantly until it forms a ball that won't separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating well after each. Put through pastry tube, making small blobs for cream puffs or shape 3/4" wide, 4" long for eclairs. Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes FRENCH CREAM FILLING: 2 c. half/half 3/4 c. sugar 3 tbsp. cornstarch 3/4 tsp. salt 4 eggsyolk 2 tsp. vanilla 3 tbsp. butter 1/2 c. whipping cream, whipped or Cool Whip Powdered sugar, for sprinkling cream puffs Scald half/half in medium saucepan. Combine sugar, flour, cornstarch, salt and gradually add to milk. Add eggs. Cook until thick. Remove from heat. Add butter and vanilla. Chill. Beat with mixer until smooth. Fold in whipped cream. Fill cream puffs or eclairs