NOTE: This old fashioned dessert is ever popular, and never loses its appeal. These are soft custard-filled puffs that bring back the memories of times past.
Ingredients:
Puff Pastry- 2 cups water
- 1 cup butter(2 sticks)
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 8 eggs
- powdered sugar
- Homemade Custard Pudding`
- 3/4 cup sugar
- 1/4 cup, plus 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 3 cups whole milk
- 3 egg yolks. beaten well
- 1 tablespoon vanilla
- 3 tablespoons butter
Cuisine: Country
Yield: 12 to 15
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 400-degrees. In a medium saucepan, combine water, butter and salt. Bring water to a boil and remove from heat. Add flour all at once and stir with slotted spoon until flour comes together in a ball. Add the eggs one at a time, beating well after each egg to a smooth satin consistency. Drop by 3 heaping tablespoons, 2 inches apart on a large ungreased baking sheet. Add 1 tablespoon dough on top of each puff for a 'cap."
- Bake the puffs for 45 mintues. Do not open the oven door during baking. When time has been completed, open oven door to a "crack" and let the puffs cool slowly, about 15 minutes. This will ensure that the puffs do not deflate. Remove puffs from oven and let cool completely. With sharp knife, cut off "cap" crosswise. Remove any surface wet dough and keep the rest intact. Fill with custard filling. Sprinkle top with powdered sugar. Makes 12 to 15 puffs.
- Homemade Custard Pudding
- Mix sugar, cornstarch, and salt in a 3-quart saucepan. In a 4-cup bowl, add the milk and beaten eggs. Mix together well, until the eggs are well incorporated into the milk. Pour the milk mixture into the sugar and cornstarch. Using a metal slotted spatula, stir the mixture over medium heat until the custard becomes thick, about 6 to 8 minutes. Add the vanilla and butter and stir well. Cool the custard, and fill the cream puffs. Sift powdered sugar over the puffs. Makes 12 to 15 filled puffs.