Profiteroles (cream Puffs) (For more great recipes join our awesome FREE RECIPE GROUP click on-> https://facebook/groups/RecipesAndOtherCoolThings/ Pastry Cream 3 cups milk 6 large egg yolks 1 cup sugar 3 Tsps Vanilla Extract 1/3 cup cornstarch Prepare pastry cream: In a 4-quart saucepan heat milk to boiling point. Meanwhile, in a large bowl whisk egg yolks with sugar until smooth. Whisk in cornstarch until combined. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Cook over high heat, whisking constantly, until mixture thickens and boils. Reduce heat to low and cook, whisking until the consistency of thick pudding. Remove from heat and stir in the vanilla. Pour pastry cream into a shallow dish. Press plastic wrap onto surface of pastry cream to prevent skin from forming as it cools. Refrigerate at least 2 hours or overnight. Basic Choux pastry recipe 1/2 Cup Butter 1/4 Tsp salt 1 ¼ Cup all-purpose Flour 4 Large Eggs 1 Cup water In a saucepan, heat butter, salt and water on medium heat until butter melts and mixture boils. Remove from heat. With a wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of pan. Add eggs one at a time, beating well after each addition, until mixture is smooth and satiny. Shape and bake batter as directed. Preheat oven 400F degrees. Line a cookie tray with Parchment paper and set aside. Basic Choux Pastry: Spoon batter into large pastry bag fitted with 1/2 inch round tip. Pipe batter in small mounds, 1 inch apart, onto cookie sheet. Bake 40 minutes or until golden brown. Transfer onto a wire rack to cool. Whisk the cream until smooth. Spoon into large decorating bag fitted with small round tip. Pipe the cream into the puffs puncturing. Dust with confectioners’ sugar and serve. For more great recipes join our awesome FREE RECIPE GROUP click on-> https://facebook/groups/RecipesAndOtherCoolThings/ Order your Skinny Fiber- JudyKey.SkinnyFiberPromo/
Posted on: Mon, 30 Jun 2014 16:29:12 +0000
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