CREAM PUFFS

I made my first batch of cream puffs when I was in fifth grade, under the guidance of my godmother (ninang) who was a home economics teacher. So she gave me tips on how to properly whip the batter for the shell until it left the sides of the pan and formed into a ball and also how to temper the egg mixture so that I don’t end up with scrambled egg.

Fast forward to the present (some 45 years later!).  I saw my friend post pictures, on her facebook wall, of the cream puffs that she had made and suddenly I had the urge to make some myself.

Here’s the recipe and procedure I used to make my cream puffs, including tips that I had learned from my ninang.

Cream Puff Shells

1 cup Water

1/2 cup Butter or margarine

1 cup All Purpose Flour 

4 Eggs

Heat the oven to 400-degrees.

Heat the water and butter to a rolling boil.

Stir in the flour all at once flour.   Stir vigorously over low heat for 1 minute or until the mixture leaves the sides of the pan and forms a ball in the center.

Remove from heat. Allow to cool for a while.

Beat in eggs one at one time using a spoon until the dough is smooth and glossy.

Drop tablespoonfuls of the mixture onto an ungreased baking sheet, about 3 inches apart.

Bake for 35 to 45 minutes or until golden brown. The shells should be puffed high.

Remove from the baking pan and allow to cool.

Cut off the upper half and fill the hollow center with custard filling (see recipe below); replace the tops.

Instead of pouring caramelized sugar on top of each cream puff, I opted for honey. You may also just sprinkle the tops with confectioner’s sugar.

Custard filling

2 cups milk

3/4 cup sugar

3 tablespoons flour

1 tablespoon corn starch

1 teaspoon vanilla

3 egg yolks

Mix the sugar, flour and cornstarch.

Warm the milk and add the sugar mixture.

Beat the egg yolks. Add a little of the hot milk mixture to the eggs then add the mixture back to the rest of the milk. (Note: this will prevent the eggs from being cooked suddenly by the hot milk).

Keep stirring and cook until the mixture coats the spoon. Remove from heat.

Stir in the vanilla.

Allow the custard to cool before filling the cream puff shells. Stir occasionally while cooling to prevent a “crust” from forming on the surface.

- M

Food Photo Details: Nikon Coolpix S210, Natural Window Lighting

- D

You may want also want to try making eclairs. See below. - M

Eclairs And Cream Puffs