CREAM PUFFS

INGREDIENTS:

FOR THE PUFFS

• Bring the water to a boil in a pan with the butter and a pinch of salt.
• Sift the flour and add it all at once to the boiling water. Stir with a whisk.
• Switch to a wooden spoon and continue cooking over medium heat until the mixture no longer sticks to the sides of the pan (2-3 minutes).
• Remove from heat, let cool slightly, then stir in the eggs one at a time.
• Heat the oven to 375°F (190°C) and butter a baking sheet.
• Fill a pastry bag fitted with a 1/4 in (6-7 mm) smooth tip and pipe the cream puff mixture onto the baking sheet.
• Bake for about 20 minutes.

FOR THE CREAM FILLING

• Bring the milk to a boil in a pan with the vanilla bean.
• In a bowl, beat the egg yolks with the sugar with a whisk.
• Incorporate the cornstarch and flour.
• Pour about a quarter of the boiling milk mixture into the egg yolk mixture and stir until perfectly combined.
• Pour this mixture into the rest of the milk and return to heat.
• Return to a boil and continue to cook, whisking constantly.
• Pour the cooked cream filling into a bowl and let it cool quickly.

TO ASSEMBLE THE CREAM PUFFS

• Put the filling in a pastry bag fitted with a tip.
• Cut the top off each cream puff and fill with the cream.
• Serve

NOTES:

• The measurements in parentheses are the equivalent in metric units.
• The recipe calls for a generous amount of some ingredients, so be sure to measure accurately.