Cream Puffs


1 cup water
1 stick (~100 grams) unsalted (sweet) butter
1 cup flour
5 large eggs
1/2 teaspoon vanilla extract (optional)

7 – 8 eggs *yolks only* (number depends on the size of the egg)
1 cup of sugar
2/3 cup flour
1/3 cup corn starch
1 liter milk
1 stick (~100 grams) unsalted (sweet) butter
juice of 1 lemon (optional)
1/2 teaspoon vanila extract (optional)


Puff Directions:
Preheat oven to 350 degrees. Boil water and melt butter in it. When butter is completely melted add flour and stir until dough is consistent (no visible flour left) and transfer to mixing bowl. Add vanila extract (optional). add one egg. using just one beater on a hand mixer (make sure this beater is spinning clockwise) mix in the egg fully (dough should come together). be careful to only stir clockwise (going in a different direction will break up the dough). mix in the remaining eggs *one* at a time. dough should thicken by 3rd or 4th egg. using a table spoon dipped in warm water, place a half spoon full of the dough on a greased cookie sheet.Generally yields between 15 and 20 puffs. don’t worry about their shape, they’ll rise in the oven. cook for about 45 minutes (or until GBD — golden/brown/delicious) once done, take them out of the oven and move them around so they don’t stick. let them cool completely.

Cream Directions:
Pour most of the milk into a pot that is big enough to hold about twice the milk (milk rises when heated). leave a few grams of the milk in the measuring container (it will be used later to soften the cream base). add sugar to egg yolks, mix completely. add flour and corn starch, mix completely (this process is rather tiring). add lemon juice and vanila extract (optional). mixture may be a bit dry. make it runny with the leftover milk — stir really well, make sure there are no remaining flour bits. put milk on high heat, and stir constantly — milk burns. also don’t let the mixture sit too long or it will start to separate and dry out, stir that too. when milk is just ready to boil, slowly stir in the mixture. it will begin to thicken within seconds. when it does, take it off the heat, but continue to stir to make everything consistant. cut up the butter into small cubes and stir the cubes in. let stand to cool the cream off and melt the butter. once butter is melted, mix everything to make it consistant. let the whole thing cool off completely. Using a pastry filler (if you don’t have one, you can use a small teaspoon instead — it will just be a bit messy) fill in each puff with the cream. best served cold, some say good with chocolate sauce.

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