Nora Daza


Cream Puff
by Nora Daza

1 cup water
½ cup butter
1 cup all purpose flour

Preheat over to 400F. Heat water and butter to a rollig boil in saucepan.  Add flour all at once and stir vigorously over low heat until mixture forms a ball (about 1 minute).  Remove from heat.  Beat in eggs thoroughly one at a time.  Drop from a spoon onto ungreased baking sheet into mounds 3 inches apart.  Baket 45 to 50 minutes or until puffed, golden brown and dry.  Split cream puffs.  Gull with cream filling. Dribble with caramelized sugar.

Cream Filling

½ cup sugar
1/3 cup all purpose flour
1/t tsp salt
2 cups fresh milk
2 eggs, beaten
1 tsp vanilla

Mix sugar, flour and salt in saucepan.  Blend in milk.  Cook over medium heat, stirring until it boils.  Boil for 10 minutes.  Remove from fir.  Stir half of cream mixture into beaten eggs.  Pour back in saucepan and blend.  Bring just to boil.  Lower heat and cook stirring 10 minutes or more until mixture coats spoon.  Cool, add vanilla and fill puffs.

Caramelized Sugar

1 cup sugar
½ cup hot water

Melt sugar in heavy metal container.  As soon as sugar is golden brown and ½ cup hot water to dissolve caramelized sugar and form syrup.


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