Cream Puffs

We made Chocolate Eclairs in cooking class this week, and I used the same recipe to make Cream Puffs this weekend. Super simple, and honestly, who doesn't like cream puffs?

CREAM PUFFS
1 c. water

1/2 c. butter

1 c. flour

4 eggs

whipping cream (whipped with a little sugar and vanilla)

Bring water and butter to a boil. Stir in flour and heat over low for 1 minute or until mixture forms a ball. Remove from heat, and stir in eggs one at a time, combining well after each egg. Drop spoonfuls onto a parchment-lined baking sheet and bake for 30 minutes or until golden. Let them cool, then slice them open half-way and use a piping bag to squeeze in some whipped cream.

To make eclairs, use a piping bag to squirt the dough onto the baking sheet in little lines instead of balls. You can make mini ones, or larger ones, whichever you like. After they are baked and cooled, slice them lengthwise and use another piping bag to squeeze in custard, then top with chocolate frosting.

CUSTARD

1 c. whole milk

3 eggs

1/3 c. sugar

1 tbsp. cornstarch

1 tsp. vanilla (or liqueur!!)

1 tbsp. butter

Sift sugar and cornstarch together. Add eggs and vanilla, whisking till smooth. Heat milk in a saucepan, and then pour 1/2 of it over the egg mixture, stirring well so eggs don't cook. Pour this mixture back into the remaining milk in the saucepan, whisking well, and add butter. Bring to a boil, then set aside and let it cool before piping into the eclairs.

CHOCOLATE FROSTING
1/2 c. chocolate

1 tsp. butter

1 c. icing sugar (might not need this much)

2 tbsp. water

Melt chocolate and butter over low heat. Remove from heat and add icing sugar and water. Stir until smooth, and brush onto eclairs.