Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
- Cream Filling (or sweetened whipped cream)
- Powdered sugar
- Cream Filling
- 1/3 cup sugar
- 2 tbs cornstarch
- 1/8 tsp salt
- 2 cups milk
- 2 large egg yolks, slightly beaten
- 2 tbs butter, softened
- 2 tsp vanilla
Preparation
Step 1
Heat oven to 400 degrees.
Heat water and butter to rolling boil in 2 1/2 quart saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Beat if eggs; all at once, with spoon; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff; pull our any strands of soft dough.
Fill puffs with Cream Filling; replace tops. Dust with powdered sugar. Cover and refrigerate until serving. Store remaining dessert covered in refrigerator.
For cream filling: Mix sugar, cornstarch and salt in 2 quart saucepan.
Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour until cool.