Creampuffs

     What is your comfort food? (I have so many, it's hard to choose. My waistline agrees!) Today, I was "craving" creampuffs. But only creampuffs filled with a custard my mom used for cream pies at their restaurant (actually, I think it was my grandmother's recipe). The puff recipe I use is found in The Joy of Cooking cookbook.  Here we go........
                                                Creampuffs

Bring 5 eggs to room temp. This is important so that the eggs cook properly when added to dough. You will probably only need 4 eggs - if using large eggs, 5 if smaller.

Preheat - very important - to 400 degrees

4 or 5 eggs at room temp
1cmilk
1/3c butter

1c flour
11/2T sugar
1/8tsp salt
Make sure the flour, sugar and salt are well combined. Set aside, but near pan with milk.

Bring 1c milk and 1/3c butter to a slow boil. Don't boil too much, or you'll have a mess. As soon as you see bubbles around the edge of the pan, add the flour in one fell swoop.

When you add the flour,  Stir quickly. The dough will look very rough at first, but will quickly come together. DO NOT OVER-STIR.

 

Add 1 egg at a time and beat well between additions, about 45 seconds usually does it.

When 4 eggs are incorporated, check consistency of dough. Should form what would be "stiff peaks" with meringue.

Drop by tablespoons onto very lightly greased pan. Sprinkle with a few drops of water before baking.

Bake 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another, approximately

40 minutes. Puffs will be deep golden brown. No not under bake, but don't burn them, either. Let them

cool in oven with door ajar. When cool, fill with your choice of fillings. My recipe follows.                      

This is my recipe - water stained and fading badly.

Creampuff Filling

2c milk
3 eggs, slightly beaten
1c sugar
1/4c cornstarch plus 1T
1tsp vanilla

Make a custard with all ingredients except vanilla. Cook over medium heat. Stir very often until thickened.
Remove from heat and stir in vanilla. Let cool and fill puffs.

Enjoy!

The custard can be used as a filling for creampuffs, or pie (coconut or banana), or as a pudding. Flavorings can be added, including cocoa (added to the sugar before the milk and eggs are added). It is very versatile.

I hope you like these creampuffs as much as my family does!