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Cream Puff

1 cup hot water
1/2 teaspoon salt
6 tablespoons butter, room temperature
1 cup flour
4 large eggs

Boil water, salt, butter. Add flour, all at once. Lower heat and
beat with wooden spoon for 3 or 4 minutes. Remove to mixer bowl
and rest (cool) for about 2 minutes. Add eggs one at a time and
beat one minute after each addition. Then beat on medium speed for
3 minutes to incorporate air into mixture. Refrigerate the dough
covered for one hour. It should be good and cold. Preheat the oven
for 15 or more minutes to 450F Use parchment paper on jelly roll
pan and ice cream scoop to get nice size puffs on sheet. Six puffs
is probably all it will hold. Bake at 450F for 15 minutes and then
reduce heat to 350F and bake for 30 minutes. DO NOT OPEN OVEN DOOR
during this period. As soon as the final 30 minutes is up. Turn
the oven off and open the oven door leaving the jelly roll/puffs
in the oven to cool for one hour.

Lemon filling for Cream Puffs

4 egg yolk, beaten
2 cups sugar
1/3 cup lemon juice, 2 lemons
1 tablespoon lemon zest
pinch salt
4 tablespoons cornstarch, rounded
1/2 cup cold water
2 cups water, hot

Beat eggs. Beat in lemon juice, zest, salt and sugar. Combine well
using hand held mixer. Add cornstarch mixture (the cold water and
cornstarch) then add the hot water Cook over double boiler for 20
minutes until thickened. An instant read will register 160 degrees.
Put plastic wrap on top of hot custard and cool

Topping for lemon puffs

1 cup apricot preserves
1 cup orange marmalade
1 teaspoon lemon zest
pinch salt
3 teaspoons Cointreau

Combine and simmer for 5 minutes. Add Cointreau cover and store in


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