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
- In a bowl, add sugar, corn starch, evaporated milk, water and mix well.
- Cook the mixture over low heat and stir constantly until start to bubble. The mixture will be thick. Take off from heat.
- Add butter and vanilla. Stir until well incorporated.
- 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
- Preheat the oven to 375 F.
- Sift flour and set aside.
- Boil water, butter, and sugar. Don’t stir.
- Mix flour in the liquid mixture. Stir quickly until well incorporated.
- Pour mixture in the mixing bowl, add egg 1 at a time and mix until smooth.
- Grease and flour the baking pan.
- Add the mixture in a piping bag with a Star tip. Pipe cream puffs 1 inch apart from each other.
- Bake cream puffs at 375 F for 22-25 minutes or until golden.
- Let cool, then fill with filling.
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