Pâte à Choux - Cream Puffs!

It's been quite awhile since I posted up a recipe! Usually it'd be because I'm always coming home late from school and by the time I remember to buy stuff most stores are closed, but then I came across this cream puff recipe and was utterly delighted to find I had all of the ingredients at home! ..Cept eggs. There's never any eggs in the fridge. Geez.

I use a star tip to pipe on the choux pastry - cos it'll look prettier than plopping it on by the spoonful. Unless you're going for the rustic look then go on, rust away. Or. Something.

Pipe 'em neatly then stick it in the oven. I wish I had made my puffs much bigger though.

When puffs are nice and golden, let them cool, split them in half and then pipe on the delicious custard onto the middle, then pipe the rest directly into your mouth. *guilty*

The custard tastes divine.

Finished product lookin' pretty for momma

Bite into one. Lick up the oozing custard. Then bite into another ten.


Enjoy!



Cream Puffs
Recipe adapted from Allrecipes.

Ingredients:
Custard:
1/2 cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract



Choux pastry:

1/2 cup (104g) shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs


Custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.

Preheat oven to 450 degrees F (230 degrees C).

For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.

Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.