| CREAM PUFF PASTRY | |
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113 grams butter
125 grams water 125 grams milk 140 grams sifted flour 1/4 tsp. salt
1 tsp sugar
5 eggs
Melt butter in boiling water and milk. Add flour and salt, cook, stirring constantly until it forms a ball that won't separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating well after each. Put through pastry tube, making small blobs for cream puffs or shape 3/4" wide, 4" long for eclairs.
Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes
FRENCH CREAM FILLING:
2 c. half/half
3/4 c. sugar 3 tbsp. cornstarch 3/4 tsp. salt 4 eggsyolk 2 tsp. vanilla 3 tbsp. butter 1/2 c. whipping cream, whipped or Cool Whip Powdered sugar, for sprinkling cream puffs
Scald half/half in medium saucepan. Combine sugar, flour, cornstarch, salt and gradually add to milk. Add eggs. Cook until thick. Remove from heat. Add butter and vanilla. Chill. Beat with mixer until smooth. Fold in whipped cream. Fill cream puffs or eclairs
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Your cream puff looks perfect golden brown baked and the filling must be super yummy.
ReplyDeleteThanks for your comment. and yes they are yummy.
ReplyDeletehi in the french cream filling is there any flour in the recipe. Cos it dosent say so in the ingredients but says in the method.
ReplyDeleteIt's corn starch , sorry for my mistake.
ReplyDelete