Cream Puffs, Eclairs or Profiteroles
Puffs - Pâte à Choux:
1 cup water
1/2 cup (1 stick) butter
1 tsp sugar
1/2 tsp salt
1 cup flour
4 eggs
Bring water, butter, sugar and salt to a boil in a large saucepan, cook until butter is melted.
Add flour all at once. Stir vigorously with a wooden spoon until mixture no longer sticks to sides of pan, cook and stir for 1 minute. Let cool slightly by removing from heat and stirring.
Add eggs, one at a time, beating well after each addition until paste is shiny and smooth.
Drop by spoonfuls or pipe into desired size onto parchment lined cookie sheets.
Bake at 400 for 30 to 35 minutes or until golden. Transfer to wire rack to cool.
(The puffs can be frozen at this point. Defrost the puffs and then reheat in a 350 oven for 5 to 10 minutes, or until crisp. Cool before filling with pastry cream or ice cream.)
Cut off tops or use pastry bag to fill with cream filling or ice cream. Replace tops, dust with 10x sugar or chocolate frosting.
Vanilla Custard Cream Filling: (updated 6/7/12)
2 cups milk
3 T cornstarch
1/2 cup sugar
3 egg yolks
dash salt
3 T butter, softened
1 teaspoon vanilla
Combine cornstarch, sugar and salt in a medium-size saucepan. Gradually stir in milk. Heat to boiling, stirring constantly; lower heat. Continue cooking 2-3 minutes, stirring constantly, or until thickened; remove from heat.
Beat egg yolks slightly in a medium-size bowl. Gradually beat in about half of the hot milk mixture. Pour and stir back into saucepan. Cook over medium heat, stirring constantly, 1 minute. Remove from heat; stir in butter and vanilla. Pour through strainer if desired. Cool and chill.
A more involved pastry cream recipe from King Arthur Flour
Chocolate Ganache:
4 oz semi sweet chocolate, chopped
1/2 cup heavy cream
In a small saucepan or microwave, heat the cream over medium heat just until it boils.
Put the chocolate in a medium bowl, pour the hot cream over the chocolate and let sit for a few minutes. Whisk until melted and smooth.
Set aside and let sit until desired consistency.
Makes 12 large cream puffs or eclairs, 16 medium or 24 small (profiteroles)