I love to bake! Why not make a cookbook full of different recipes I have found, created and made my mouth water? I hope someone finds these enjoyable. Some might even be recipes I made up on my own and turned out amazing. My mouth is watering ju...
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- 1 stick unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 4 large eggs, plus 1 large egg white
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
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1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly until mixture pulls away from sides and a film forms the on bottom of the pan, about 3 minutes.
2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when the batter is touched with your finger. If the peak does not form, lightly beat remaining egg white, and mix it into the batter a little at a time until it does.
Makes enough for 3 dozen cream puffs
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-3 Egg Yolks
- 3 Cups of Milk
- 1/2 Cup Sugar
- 1/3 Cup Cornstarch
- 1/4 tsp. Salt
- 3/4 tsp. Vanilla Extract
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BEAT egg yolks in medium bowl or glass measure; gradually STIR IN milk until blended.
MIX sugar, cornstarch, and salt in a large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute.REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten to cool. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent a "skin" from forming. REFRIGERATE until thoroughly chilled, at least 1 hour. You can even keep it in overnight.
