Cream Puffs

Cream Puffs

Filling:

3/4 C Sugar

1/2 C Corn starch

2 1/2 C Evaporated milk

1/2 C water

1 Tbsp vanilla

2 Tbsp butter

1. In a bowl, add sugar, corn starch, evaporated milk, water and mix well.
2. Cook the mixture over low heat and stir constantly until start to bubble. The mixture will be thick. Take off from heat.
3. Add butter and vanilla. Stir until well incorporated.
4. Let cool.

Shells:

1 1/4 C All Purpose flour

1 tsp Sugar

1/2 C butter

1 C water

5-6 eggs (extra large) depending on the size of eggs

1. Preheat the oven to 375 F.
2. Sift flour and set aside.
3. Boil water, butter, and sugar. Don’t stir.
4. Mix flour in the liquid mixture. Stir quickly until well incorporated.
5. Pour mixture in the mixing bowl, add egg 1 at a time and mix until smooth.
6. Grease and flour the baking pan.
7. Add the mixture in a piping bag with a Star tip. Pipe cream puffs 1 inch apart from each other. 
8. Bake cream puffs at 375 F for 22-25 minutes or until golden.
9. Let cool, then fill with filling.