Ooh these turned out so yummy I just had to share the recipe!!! Makes 35-40 cream puffs. For the puff:
- 1 cup of water
- 80 grams butter
- pinch of salt
- pinch of sugar
- 1 cup all purpose flour
- 4 eggs
Preheat oven to 375°F. On a pan in low heat, mix water, butter, salt and sugar. Stir occasionally using a wooden spoon. Bring to a boil.
Add the flour stirring the whole time, until the dough starts gathering on your spoon. Remove pan from fire and let the dough cool down for 5-10 minutes. Add the eggs and mix very well, until the dough becomes soft and smooth.Leave the dough to cool down and put the mixture in a bag.
Squeeze in small balls of dough on wax paper lined pan, making sure to leave adequate space between them.
Bake for 20-30 minutes until the tips are a little brown. Cool puffs on rack when done. For the cream filling:
- 5oo ml milk
- 4-5 tablespoons sugar
- 4 egg yolks
- 3 tablespoons all purpose flour
- 2 tablespoons white corn flour
- 2 tablespoons butter
- 1 teaspoon vanilla powder
Beat the sugar with the egg yolks until you have a nice, frothy mixture. Add the flour and the white corn flour, mix well and add a little cold milk.
Put the rest of the milk in a pan and bring to a boil. Add mixture to the pan, stirring constantly, and bring to a low heat. Stir constantly until mixture thickens.Remove from heat, add the butter and the vanilla powder and mix very well. Leave the cream to cool down, stirring occasionally to prevent it from forming a thin crust. And now...
Slice the puff pastries in half, making sure you don't cut all the way through. Put the cream filling in a bag and fill the pastries. You can dust the top with powdered sugar, or ( my favourite ) almonds and toffee syrup.They are heavenly!!!!!