Thursday, September 16, 2010
Cream Puffs...For Tooth Aches?
Alright, fellow cream puff lovers! I have an ultra simplified version for making the most basic of cream puffs. If you have a sweet tooth and it's aching to have nothing -BUT- the best, then this is for you!
(Recipe courtesy of "Notes on Life")
Here’s how to prepare “Cream Puffs”
1 cup water
1/4 tsp salt
1/2 cup Butterfresh margarine
1 cup White King all purpose flour
1 tbsp cornstarch
1 cup Selecta Moo fresh milk
1/3 cup sugar
1/2 tsp vanilla extract
Preprare vanilla cream; set aside. Meanwhile mix water, salt and butter in a saucepan. Using medium heat, cook this mixture unitl it boils.
Stir in White King all purpose flour, stirring constantly until thick and batter leaves the sides of the pan. Set aside and let cool. Beat in eggs one at a time, beat until mixture is smooth.
Using a cake decorator without tip, form beehives on a greased cookie sheet. Bake in preheated oven for about 40-50 minutes at 400°F. Slit side open with pointed knife to let out the steam. Cool.
Fill each puff with vanilla cream and pour a little caramel syrup on top.
Procedure for Vanilla Cream: Scald Selecta Moo fresh milk in saucepan for 10 minutes. Cool. Blend cornstarch with milk. Add sugar gradually; mix thouroughly.
Beat in eggs with wire whisk. Cook over low flame; stirring constantly until thick. Add vanilla; blend well.
Caramel Syrup: 1 cup sugar 1/2 cup hot water
Procedure for caramel syrup: Melt sugar in heavy metal container. As soon as sugar is light brown, add 1/2 cup hot water to dissolve caramelized sugar and form syrup. May be stored in covered bottle.