Estimated Servings: 8 large puffs
Step 1:
Make Cream Filling
1 cup milk
2 tablespoons all-purpose flour
2 egg
yolks
½ cup
granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
In a bowl,
add in half of the milk, eggs, sugar, salt, flour and vanilla and mix
everything until combined. On medium heat, scald the other half of the milk
until it comes to a light boil. Then add the warm milk slowly into the
egg-flour mixture and stir everything together until well combined. Pour this
mixture back into a pot on medium low heat and stir until thickened. Finally
place the cream in the refrigerator for about 4 hours or more until it has
completely cooled.
Step 2:
Make dough
1 cup
water
½ cup
unsalted butter
¼ teaspoon salt
1 cup
all-purpose flour
4 eggs
Turn your
stove on medium high heat and bring butter and water to a boil. Then turn down
the heat to low and add in salt and flour. Stir everything vigorously until a
dough forms and pulls away from sides of the pot. Then transfer the dough into
to a mixer bowl. Now turn your mixer on medium speed and add one egg at a time
into the mixture until the eggs are completely incorporated into the dough.
Once all of the eggs have been well incorporated, the dough should be smooth,
shiny, and thickened.
Step 3:
Bake the puffs
1 egg
Preheat
your oven to 400 degrees F for 5 minutes. Then beat your egg and set it aside.
With 2 spoons, scoop out some dough and pour it on a baking pan lined with baking
paper in a swirly motion (you can make 8 large puffs with about 2 tbsps. of
dough and 16 small puffs with about 1 tbsp. of dough). Once all the puffs are
spooned onto the baking pan, brush some egg wash on top of all the puffs. Now
bake them at 400 degrees F for 15 minutes and then at 350 F degrees for 25-30
minutes until you see them puff up golden brown and cooked all the way through.
Take puffs out of the oven and allow them to cool completely for about 1-2
hours.
Step 4:
Assemble dessert
1/3 cup
powdered sugar
Cut a slit
on the bottom of the puffs and spoon in the cream (you can add as much cream as
you'd like). Dust powdered sugar on top and you can eat them right away or
refrigerate them overnight and eat them the next day.
