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Italian Cream Puffs with Custard Filling


îngredîents
For the pâstry

  • 2¾ cups unbleâched âP flour
  • ⅛ tsp sâlt
  • ½ tsp bâkîng sodâ
  • 2 cups wâter
  • 9½ tbsp butter
  • 6 lârge eggs

For the custârd

  • 1 cup sugâr
  • ½ cup flour
  • ¼ tsp sâlt
  • 3 cups whole mîlk
  • 4 egg yolks
  • 3 tbsp unsâlted butter
  • 1½ tsp vânîllâ extrâct
  • 1 tbsp rum

înstructîons
For the pâstry

  1. Preheât oven to 425. Lîne â cookîe sheet wîth pârchment pâper. Sîft the flour, sâlt, ând bâkîng sodâ together ând set âsîde.
  2. în â heâvy sâucepân, heât the wâter. âdd the butter. When melted, remove the pân from the stove ând âdd the flour mîxture âll ât once. Beât wîth â wooden spoon, then return the pân to medîum-hîgh heât, beâtîng the mîxture untîl ît comes âwây from the sîdes of the pân. Remove the pân from the heât ând âdd the eggs one ât â tîme, beâtîng wîth â wooden spoon or hând mîxer în-between âddîtîons to mîx well.
  3. Fîll â pâstry bâg fîtted wîth â ½-înch tîp wîth the creâm puff bâtter. Squeeze out 3-înch puffs, âbout ½ înch âpârt on â cookîe sheet. Bâke 20 mînutes or untîl golden brown. When done, cârefully slît the sîde of eâch creâm puff wîth â knîfe to âllow steâm to escâpe ând to prevent the puffs from becomîng soggy însîde. Trânsfer to coolîng râcks ând let cool.

For the custârd

  1. în sâucepân over moderâte heât, combîne sugâr, flour ând sâlt. âdd mîlk grâduâlly, cookîng ând stîrrîng untîl mîxture îs thîck ând bubbly.
  2. Lower heât, stîrrîng for 2 mînutes ând remove from heât. în â smâll bowl, âdd creâm mîxture to eggs slowly. Return mîxture bâck to pân. Brîng to gently boîl for 2 more mînutes, âddîng butter, rum, ând vânîllâ. Trânfer to â shâllow bowl to cool, plâcîng plâstîc wrâp on the top of the custârd to prevent â skîn formîng. Refrîgerâte.
  3. Once custârd hâs cooled completely, pîpe înto opened pâstry shells untîl they âre so full they mîght pop, top wîth â cherry, ând dust wîth powdered sugâr.

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