-
1
Combine butter, 1 cup water and 1/8 tsp salt in a medium saucepan. Bring to boil. Add the flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that does not separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
-
2
This is your cream puff batter, you can drop by spoonfuls or use a pastry bag and make the puffs or eclairs.
-
3
Bake in a 400 degree oven for 30 to 35 minutes or until golden brown. Cool on a wire rack. Split puffs and remove any soft dough from inside. Fill with the Pastry Cream!! Yum.
-
4
Place remaining 1/4 cup sugar and water in small heavy pot and stir to combine. Cook over medium heat, swirling pan but not stirring until sugar turns medium amber.
-
5
Carefully pour in remaining milk and heavy cream and stir until smooth.
-
6
Bring mixture to a simmer and then pour hot mixture over mixture in bowl whisking constantly.
-
7
Pour back into pan, cook over moderate heat stirring until smooth and thick.
-
8
Remove from heat, stir an additional minute, add the vanilla.
-
9
Transfer to a bowl, immediately cover with plastic wrap. Cool for at least 2 hours.
