Cream Puffs

• • Preheat oven to 375 degrees F
  • Line baking sheet with parchment paper or silicone mat
  • In a large saucepan add water, butter, salt, and sugar
  • Bring to a boil over medium-high heat and remove from heat

• • Quickly stir in flour with a wooden spoon until well combined, about 1 minute
  • Return pan to stove and continue cooking, stirring constantly until a film forms on the bottom of the pan
  • Remove from heat and transfer mixture to a large bowl, let cool slightly
  • Add 4 eggs, one at a time, stirring to incorporate each egg completely before adding the next egg
  • Make an egg wash with the remaining egg and 1 tablespoon water, whisk together and set aside
  • Transfer dough mixture to a large disposable decorator pastry bag fitted with a large round tip.
  • Pipe circle 2 inch in diameter onto parchment paper
  • Moisten your finger with water and gently smooth out the pointed peaks if necessary
  • Brush surface of cream puff with egg wash

• Bake at 375 degrees F for 25-30 minutes or until puffs rise and are golden brown
• Remove from oven and allow to cool completely on wire racks

CREAM FILLING DIRECTIONS

• Heat the milk in a small saucepan over a medium high heat until right before it boils, then remove
• In a small bowl combine 3/4 cup sugar, egg yolks, and cornstarch.
• slowly pour the milk into the egg mixture while whisking constantly, then return all of the liquid to the pan.
• Cook over medium heat stirring frequently until the mixture thickens, about 2 minutes
• Remove the pan from the stove and add in your vanilla extract and pinch of salt and stir in the vanilla and a pinch of salt. Place the pastry cream in your fridge for about 15- 20 minutes
• In a medium bowl, combine your heavy whipping cream and 2 tbsp sugar, then whip with a hand mixer or you can use a whisk.
• Remove the pastry cream from the fridge and gently old the whipped cream into the pastry cream.
• Fill each of your cooled puffs with the mixture and chill for about 10 minutes.