How to make cream puffs

Below you will find an easy recipe for making cream puffs. If you have never tried making them I would suggest it because they are easier than you might think. As they bake, the steam rises and creates a hollow pastry ready to be filled with whatever you choose. You can top it off with powdered sugar or with chocolate. The filling I have used is a custard. The filling as well could be whipped cream, chocolate, lemon curd or even ice cream.

This pastry can also be used for éclairs, or profiteroles.

This recipe makes about 8 which is the right amount for us. It is easily doubled if you have more to feed.

This recipe is also a great way to use up eggs. My chickens have been on overtime and I have eggs coming out of my ears.

Below is the recipe and photos of how to make choux pastry. First let's begin with the ingredients.

½ Cup water
¼ Cup margarine
½ Cup All-purpose flour
2 Eggs

Preheat your oven to 400°.

Begin by putting the margarine and the water in a heavy based saucepan. Bring to a boil.

Pour the flour in and stir until combined.

Because you are using very little water,

it is necessary to keep stirring.

It will begin to get quite stiff.

Reduce the heat to low.

Stir until the mixture pulls together to form a ball.

Add the eggs to the mixture,one at a time.

The mixture is going to look sloppy.

It will even look like you have done something wrong.

Don't worry, you haven't.

Keep stirring until combined.

The batter will begin to look glossy.

Add second egg when the first has been incorporated fully.

Blend until this too has been fully mixed in.

Now we need to put them onto a baking tray.

I like to use two tablespoons for this.

Scoop a heaped tablespoon out and push it off with the other.

If you want a more uniformed looking cream puff, you can smooth the top with the spoon.

Leave space between them.

Bake for 30 minutes or until they are golden. Avoid opening the oven door as this may make them fall.

When golden brown, remove them from the oven. After a few moments carefully move to a cooling rack.Make sure they aren't in a drafty place during their cooling period.

For the sweetened cream filling you will need.

2 Tablespoons cornstarch

a pinch of salt

1/3 Cup of sugar

2 lightly beaten egg yolks

1/4 cup margarine

2 teaspoon vanilla essence

This can be done ahead, as it will need to cool before using in your pastry.

Begin by mixing the sugar and the cornstarch together in a saucepan. Then begin to mix in your milk slowly stirring constantly to avoid lumps. cook over low heat and bring to the boil. The mixture will thicken. Remember to keep stirring as the mixture will catch on the bottom.This step takes longer than you think and just when you are about to give up, it begins to thicken. It is best to do it over low heat though.

Once it has thickened, we need to add half of this mixture to the beaten eggs. The reason for this is if we added the eggs to the pan we would end up with bits of cooked egg. Stir the eggs as you pour half of the mixture in. I would have loved to take a picture but I need at least one more hand for that.

Now pour the egg mixture into the saucepan. Continue stirring. If you see lumps of egg don't worry, we can get rid of them. Cook for a minute more until nicely thickened.

Remove from the heat and add the vanilla and margarine.

Stir until thoroughly mixed.

If any egg is still showing, you may pass this through a sieve.

So a skin doesn't form on the top, cover with plastic wrap until ready to use.

Leave to cool.

Cut the top partially off one of your puffs. If you find that your cream puff has collapsed, don't panic. Just pick out some of the insides to make a hollow space for the filling.

Fill with cooled custard filling, a teaspoon will work best here.

Put enough in but don't over-fill otherwise when eaten it will shoot out and drop in someone's lap.

Now arrange on a plate and dust with powdered sugar or with a chocolate sauce. Chill until ready to serve.