Chef Lou's Cream Puffs
For Dough (Pate A Choux)
2 Cups Water
2 Cups Flour
Method: melt margarine in pot. Add water. Bring to a boil. Dump flour in water/ margarin mix.
Turn off heat. Stir in flour until incorporated. Dump into mixing bowl. Add eggs, one at a time, until incorporated. Pipe cream puffs onto parchment lined bake pan and bake in a preheated 375 degree oven for 45 minutes.
Do not open oven door until done! Yield 24 cream puffs.
To fill; pop hole in bottom of puff. Pipe prepared vanila filling into bottom of puff. Drizzle chocolate on top of puff or dust with powedered sugar
Recipe can be doubled with out changes.
For Vanilla Custard Filling
5 cups milk
10 egg yolks
1 1/2 cup sugar
1-1/3 cups sifted all purpose flour
4 tbsp. butter
2 tbsp. vanilla
Method: Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat.
Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick. Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming. Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Pipe into cream puffs.