Cream puffs

I used the recipe from the Betty Crocker Cookbook, 1500 recipes for the way you cook today.

Puffs:

1/2 cup butter, cut into pieces

1 cup water

1 cup all purpose flour

4 eggs

Cream filling:

1/2 cup granulated sugar

2 Tablespoons cornstarch

2 cups milk

2 egg yolks, slightly beaten

2 Tablespoons butter, softened

2 teaspoons vanilla

Powdered sugar, optional

Preheat your oven to 400 F.

In a small saucepan, melt together the butter and water until it boils.

Once it boils, reduce the heat to low and stir in the flour. Beat vigorously until the mixture forms a ball.

Then add the eggs, one at a time, beating vigorously after each addition. I highly recommend using an electric mixer because it's so much easier than doing it by hand.

It should be pretty creamy. Then place them by less than 1/4 cupfuls onto an ungreased baking sheet.

Stick them into the oven for 35-40 minutes, or until puffed and golden. 

Remove them from the baking sheet to a cooling rack. Prick each puff with a sharp knife to release steam.

Now for the cream. In a small saucepan, add the sugar and cornstarch and while whisking, slowly add the milk. Cook over medium heat until the mixture thickens and boils. This took me about 15 minutes. 

Once it thickens, gradually stir in half the hot mixture into the egg yolks. This is an important step because you don't want scrambled eggs, and this tempers the eggs. Once done, stir the mixture back into the saucepan. Stir in the butter and vanilla.

Transfer to a bowl.

Press plastic wrap over the filling so it touches it to prevent a tough layer from forming. Stick it in the fridge and keep it in there at least 1 hour.

And voila! We're finished. :)

To serve, cut the puff in half and scoop out some of the dough. Fill it in with the delicious cream!

Enjoy!