Cream Puffs

• Heat water and butter to boiling.
• Stir in flour, all at once.
• Lower heat and stir until mixture leaves side of pan. Then cook for a few more minutes. Remove from heat
• Beat the mixture with an electric mixer to help it cool down a bit. Then add eggs, one at a time, beating until the eggs are well incorporated.
• You can now make the puffs in one of two ways - you can put the mixture in a piping bag and pipe your puffs or you can drop the dough by spoonfuls onto a greased or parchment lined baking sheet. Puffs should be abour 1.5 inches in diameter and about a 1/2 inch high. If you have "peaks" on the top of your dough, wet your finger and smooth them over. Bake at 400 for 35 minutes or until almost dry.
• Let cool completely.

Pastry Cream

• Beat 2 eggs in a bowl. Set aside.
• In a pan, mix sugar, salt, flour. Stir in milk.
• Cool over low, stirring until it boils. Boil 1 minute. Stir constantly
• Remove from heat.
• Add 1/4 of the flour mixture to the bowl containing the eggs. Stir
• Return the egg mixture to pan and stir well. Bring to boiling point. Remove from heat. Let cool. Stir in vanilla.
• Once completely cool/cold, transfer to pastry bag fitted with a medium star tip

Sweetened Cream Filling

• In a bowl, beat heavy cream, powdered sugar and vanilla until stiff peaks form.
• Transfer to pastry bag fitted with a medium star tip

Assembly

• Once your puffs are cool, you can fill them one of two ways.
• 1. Cut the top off of the puff and pipe filling into the hollow puff, replace lid
• 2. Put piping tip into side of puff and squeeze until you fill resistance and the puff is completely filled
• Dust heavily with powdered sugar right before serving.
• The cream puffs stay nice in the fridge for 24 hours.