Anyone who knows me, knows how important our Italian family is to me. Italians are known for their love for one another, great wine and food and those famous Sunday dinners. We may not practice "pasta Sunday" every week in our house, but we are no slouches when it comes to preparing foods, especially desserts. There's one dessert that is especially close to my heart ~ the Italian Cream Puff.
Delicate, puffed pastry encompassing a creamy, custard. YUM!!!!
I used to make them every Easter, as my mother did. It's been two years now, and those HUNGRY boys have been asking for them again, so it looks like my apron might be coming out this weekend. Pair that with a beautiful glass of wine and some Andrea Bocelli singing in the background and I'm all set!
For the Cream Puffs:
1/2 cup water
1/4 cup butter
1/2 cup sifted flour
2 eggs
For the Custard Filling:
2 Tbsp butters
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 tsp vanilla
Begin by heating the water and butter to boiling in a saucepan. Stir in the sifted flour, all at once.
Stir constantly until the mixture leaves pan and forms into a ball (this will be approx. 1 minute). Be sure to use a wooden spoon. Remove from the heat, and let cool.
Beat in the eggs, one at a time, until smooth after each addition. Beat mixture until smooth.
Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
Remove from oven, cut gash in middle to allow steam to escape.
To begin the custard filling, melt butter in a saucepan. Blend in cornstarch, sugar and salt. Gradually add the milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.
Fill cooled pastries with custard and enjoy!
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