Cream Puff

Ingredients

For the Pate a Choux:

2 cups water
1 cups butter
3 tbsp sugar
1 tsp salt
2 cups all-purpose flour
6 eggs

For the Custard:

3 cups milk
1 tsp vanilla extract
9 egg yolks
1 cups sugar
1/3 cup cornstarch
1 tbsp butter

In a large pot whisk together the water, butter, sugar, and salt. Once the mixture is boiling take off heat and immediately add flour. Mix with wooden spoon until combined. Let cool for 5-10 minutes. Using a mixer, add eggs one at a time being carful not to let them cook from the hot dough. Place in piping bag.
On a lined baking sheet, pipe 1 by 1 inch circles coming up with dough. The inside should almost be hollow. Spread evenly apart. Take water on finder and press gently press down tip of cream puff. Cover with egg wash if wanted. Bake at 425 degrees for 15 minutes.
On medium-high heat whisk the milk and vanilla extract together. Take off heat once boiling. Let sit for 10 minutes. On medium speed beat egg yolks and sugar until pale and fluffy. Mix in cornstarch. Add milk 1/2 cup at a time to the egg mixture. Place back on heat. Whisk constantly for 7-10 or until the custard begins to thicken. Add butter. Strain custard to ensure there are not any clumps. Press plastic wrap to the surface of the custard. Cool for at least 2 hours.
Place custard in piping bag. To fill the cream puff place the piping tip through the bottom of the puff and fill until full. Cream puffs are hollow, so this step will be easy. Serve as desired.

Notes

You want to use water on the tip of your cream puff before baking it because if it were not pressed down it would burn off while baking.

Don’t open oven doors while baking to ensure the cream puffs don’t deflate.

Yield-75 cream puffs