Classic Cream Puff

 Classic Cream Puffs

Who out there doesn’t love a delicious cream puff now and then.  One of those fancy ones filled with Bavarian cream?  Well I love them and they are so simple to make, you’ll wonder why you don’t make them more often.

Classic Cream Puff

1-cup water

1/2-cup butter 

1-cup all-purpose flour

1/4-teaspoon salt

4 eggs

powdered sugar for dusting

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonful about 2 inches apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and for filling.

  

       

Bavarian Cream Filling

2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk

1 teaspoon vanilla extract
2 cups heavy cream

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. 

In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer. 

Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. 

Split your puffs and fill with filling. Refrigerate for about an hour to set.  Sprinkle with powdered sugar and top with a cherry.

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