Cream Puffs I

Recipe View For the custard: In a small saucepan, whisk together 1/2 cup sugar, 5 tablespoons flour, and a pinch of salt until well combined. (2 minutes)

Recipe View Gradually incorporate the milk, stirring continuously to prevent lumps from forming. (3 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring constantly to ensure it doesn't stick to the bottom of the pan. (5 minutes)

Recipe View Once boiling, continue to cook for 60 seconds, stirring vigorously. (1 minute)

Recipe View Temper the egg yolks by slowly pouring a small amount of the hot milk mixture into the beaten yolks, whisking constantly. This prevents the yolks from scrambling. (2 minutes)

Recipe View Return the tempered egg yolk mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and begins to bubble. (3 minutes)

Recipe View Remove from heat and stir in the vanilla extract. (1 minute)

Recipe View Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or preferably overnight. (2+ hours)

Recipe View Preheat oven to 450 degrees F (230 degrees C). (15 minutes)

Recipe View For the pastry: In a medium saucepan, combine shortening and water and bring to a boil over medium-high heat. (5 minutes)

Recipe View Remove from heat, and sift together 1 cup flour and a pinch of salt. (2 minutes)

Recipe View Pour all the flour mixture all at once into the boiling water and shortening mixture. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. (3 minutes)

Recipe View Remove the saucepan from the heat and let the mixture cool slightly for a few minutes. (3 minutes)

Recipe View Add the eggs one at a time, stirring vigorously after each addition until fully incorporated. The dough should be smooth and glossy. (5 minutes)

Recipe View Drop by spoonfuls (or pipe, if desired) onto a baking sheet lined with parchment paper, leaving space between each puff. (10 minutes)

Recipe View Bake in the preheated oven for 10 minutes, then reduce the heat to 400 degrees F (200 degrees C) and bake for an additional 25 minutes, or until the puffs are golden brown and firm. (35 minutes)

Recipe View Turn off the oven, and crack the oven door open, allowing the puffs to cool slowly inside the oven for 30 minutes. This helps them dry out and prevents them from collapsing. (30 minutes)

Recipe View Remove the cream puffs from the oven and let them cool completely on a wire rack before filling. (30 minutes)

Recipe View Once cooled, split each puff horizontally with a serrated knife. (10 minutes)

Recipe View Fill the bottom halves with the chilled custard, using a piping bag or a spoon. (10 minutes)

Recipe View Replace the tops and dust with confectioners' sugar or drizzle with melted chocolate, if desired. Serve immediately or store in the refrigerator for a few hours.