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1
First, make the custard. Melt the butter in a large pot.
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2
Add sugar, cornstarch and salt.
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3
Add the milk slowly.
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Heat to boil, and then add egg yolks.
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Cook for 2 minutes, then add the vanilla, stirring constantly.
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6
Then transfer the custard to a bowl, cover with plastic wrap (or a lid) and put it into the fridge to cool completely before you fill the puffs.
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7
Next, make the puffs. Preheat oven to 425 degrees F.
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8
In a large pot, bring butter and water to a boil.
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All at once, add the flour and salt (I usually mix it together before.)
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10
Stir rapidly until mixture forms a ball on your spoon.
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11
Move the dough to a mixing bowl. I use an electric mixer, but you could beat it by hand if you want.
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12
Beat in the eggs one at a time.
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Mix in the vanilla and sugar.
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14
Drop by spoonfuls onto an ungreased cookie sheet. I always put wax paper down, but this is optional.
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15
Bake for 20-25 minutes in the oven. They should be golden brown with dry centers.
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16
Then, turn off the oven, and leave the puffs and the sheet in the oven for about an hour (Again, optional, but it keeps the puffs from collasping).
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17
Once the puffs are cool and the custard is chilled, put the custard in a plastic bag and cut off a small corner.
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18
Then poke a hole in each puff, and pipe the custard into the puffs.You could also use a pastry bag, or just split the puffs and spoon the custard in the puffs.
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Then enjoy your beautiful and yummy creation!
