Pastries: Cream Puffs 05 by Recipe Cottage

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	Cream Puffs 05

		Cream Puffs 1 cup butter 2 cups boiling water 2 cups sifted flour 1/2 tsp salt 8 eggs Melt butter in boiling water. Add flour and salt all at once. Stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs one at a time, beating hard until mixture is smooth after each addition. Fill a pastry bag fitted with a #31 tip with the mixture. Pipe dough in 2 1/2 inch (in diameter) blobs, 2 inches apart on greased cookie sheet. Bake at 450~ for 15 minutes, then turn oven down to 325~ and continue baking for 25 minutes. Remove from sheet and cool completely before filling. Makes 24 puffs. Fill pastry bag fitted with a #33 tip with custard (previously posted) and pipe into puffs. You will have to poke the tip through the puff to fill. Some people cut the tops off and fill them, then replace the tops. I think it's better using the "poke" method! Cream Puff Filling 4 cups milk 6 egg yolks, well beaten 2 cups sugar, less 6 tbsps 10 tbsp flour 4 tbsp butter 2 tsp vanilla In heavy saucepan, combine sugar and flour, mixing well. Beat egg yolks and a little milk to make a thin paste. Add to flour mixture. Heat remaining milk and add to first mixture. Cook until thick. Stir in butter and vanilla after cooking. Cool completely before filling puffs. According to mother's notes, she used 2 1/2 cups canned milk and 1 1/2 cups water to make up the 4 cups of milk.