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Recipe : Entry # 5095
Katie Bagley
Recipe Title
Classic Cream Puffs
Recipe Theme
Tallapoosa River EC
1/4 cup corn starch
1/3 cup plus 1 tablespoon granulated sugar
2 2/3 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup (1 stick) butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Confectioner's sugar
In a medium heavy sauce pan, mix together corn starch, sugar and milk. Bring to a boil over medium heat for one minute, stirring constantly. Remove pan from heat. Stir in butter, vanilla and almond extracts and salt. Cool for one hour. Meanwhile, prepare pastry. In another medium sauce pan, mix together butter, water and salt. Bring to a boil over medium heat, stirring until butter melts. Add flour to pan all at once, stirring vigorously. Cook, stirring until dough forms a ball and pulls away from sides of pan. Remove pan from heat. Cool dough for 10 minutes. Preheat oven to 375 degrees. Grease a baking sheet. Add eggs to dough, one at a time, mixing well after each addition until smooth. Drop dough by tablespoons onto prepared baking sheet, spacing two inches apart. Bake dough until golden, puffed and crisp for 35 to 40 minutes. Transfer puffs to wire racks to cool. Pierce side of each puff to release steam. Cut puffs in half horizontally, pull out any soft dough from insides. spoon filling into bottom halves. Replace tops and dust with confectioner's sugar. Makes 12 puffs.
Baking tips: Substitute whipped cream or ice cream for custard filling, if desired. To prevent puffs from becoming soggy, they must be filled no more than two hours before serving.