Cream Puff Filling

1. 1

   Whisk all ingredients together (except vanilla) to dissolve cornstarch.

2. 2

   Put into a saucepan over med-high heat, stirring constantly.

3. 3

   When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.

4. 4

   Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).

5. 5

   Refrigerate for a couple of hours, stir, and check consistency.

6. 6

   If still too thick (it will thicken when cooled), add more water and stir again.

7. 7

   repeat, if necessary.

8. 8

   Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.

* Per serving · 4 servings · Values may vary.