Italian Cream Puffs with Custard Filling



Ingredients

For the pastry
2¾ cups unbleached AP flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9½ tbsp butter
6 large eggs

For the custard
1 cup sugar
½ cup flour
¼ tsp salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1½ tsp vanilla extract
1 tbsp rum


Instructions


  • For the pastry
  • Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
  • In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
  • Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.
  • For the custard
  • In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
  • Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
  • Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.

Source: https://joanne-eatswellwithothers.com/2012/02/recipe-italian-cream-puffs-with-custard-filling-st-josephs-day-pastries.html#_a5y_p=3555627

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