I'm not quite sure when my Mom made the switch to Creme Puffs for my Dad's Birthday, but I'm glad she did. Its a little comforting tasty bit that always reminds me of him. Today would have been his 83rd birthday and its appropriate I make them now.
There are many ways to fill them. Traditional is to make a pastry creme, but sweetened whip cream works too. Ditto cool whip if you're really lazy.
Baking them on a silpat baking sheet promises an easy release from the pan. Nothing worse than a puff that scorches onto the baking sheet. Silpat is the greatest invention of the last century.
- 1 stick butter
- 1 c water
- 1 c flour
- pinch of salt
- 4 eggs
Preheat oven to 400F
Bring water, butter and salt to a boil. Reduce heat and add flour all at once. Stir vigorously until a ball forms.
Put dough ball in stand mixer on medium, or food processor with a dough blade installed. Add eggs one at a time until smooth dough forms.
Line baking sheet with silpat. Drop dough by 1/4 C full. Bake 30-40 minutes until golden brown.
Remove from oven and move to a wire rack. Cool completely. Split and fill with pastry creme or sweetened whipped creme.
- 1/3 c sugar
- 2 T corn starch
- 1/2 t salt
- 2 C milk
- 2 egg yolks.
- 2 t vanilla
- 2 T butter
Whisk together Milk, sugar, corn starch and salt. Bring to boil over medium high heat, stirring constantly to prevent clumping. Cook 1 minute until thick.
Whisk together yolks. Whisking vigorously slowly ladle in 1 c of the hot milk mixture into egg yolks. Bring heat to medium-low. Slowly pour the yolk mixture into the remaining hot milk. Whisk constantly as it thickens and comes to a boil. Cook 1 minute. Immediately remove from heat. Whisk in vanilla. Whisk in butter.
Put into a heat proof container. Float a piece of cling film over the hot mixture to prevent a skin from forming. Cover and refrigerate until cool.
To prevent curdling and scrambling of the pastry creme mixture whisk constantly.