CREAM PUFF

Ingredients:
Choux pastry:
1 cup water
½ cup butter
½ tsp. salt
1 cup all- purpose flour
4 eggs
Vanilla Cream Filling:
½ cup sugar
4 T. Cornstarch
1/8 t. salt
2 cups milk
2 egg yolks
2T. butter
1 tsp. vanilla
Caramel Glaze
1 cup sugar
½ cup water
1/8 tsp. cream of tartar

PROCEDURE:
1. Prepare three 10x6- inch cookie sheets. Pre heat oven to 400˚f.
2. In a saucepan combine water, butter, and salt. Heat until butter melts and water boils. Lower heat.
3. Add flour and stir vigorously until mixture leaves sides of pan.
4. Remove from the heat and with a wooden spoon, beat in eggs one at a time, beating until smooth
before adding the next one. Continue beating until very smooth and shiny.
5. Drop the mixture onto ungreased cookie sheets by heaping tablespoons about 2 inches apart.
6. Bake for pre heated oven for 35 minutes: then lower temperature of oven to 300˚f and continue
baking for 10 to 15 minutes longer or until puffed allow to cool.
7. Prepare vanilla cream filling: blend sugar, cornstarch, and salt in a saucepan. Combine milk and
egg yolks gradually stir into sugar mixture. Cook over medium heat stirring constantly until
mixture thickens. Boil and stir for 1 minute. Remove from heat. Stir in butter and vanilla.
8. Prepare pastry bag using a 1- inch round tip. Put in a cream filling.
9. Get one puffed shell and inject filling inside. Do the same with the rest of the puffed shells.
10. Arrange filled cream puffs on wire rock with an aluminum pan underneath to catch glaze
drippings. Set aside.
11. Prepare caramel glaze: combine sugar, water and cream of tartar in saucepan. Boil until sugar is
melted and becomes caramel colored.
12. With a spoon, drizzle caramel glaze over filled puffs while still warm. If caramel begins to
harden, soften over warm water.

Prepared by: Lemon Mark C. Dimalaluan Page 1