No, really!  The hardest part about making cream puffs is the elbow grease it takes to incorporate those little hen gems (eggs) into the batter!

A dear friend, Susan Santos discovered a treasure at a little book store on a family day out ~ Vintage “cordon bleu monthly cookery course” magazines!  The “number six” issue is where I got this particular recipe ~ I hope you enjoy it as much as I do!

basic choux pastry

• 7 1/2 oz water
• 3 oz butter
• 3 3/4 oz flour
• 3 eggs

preheat oven to 400 degrees F.  put water and butter (fat) into large pan, bring to a boil. pour flour in all at once, stir vigorously until smooth. cool mixture for a few minutes, then stir in eggs, one at a time, beating with a wooden spoon or spatula until mixture is glossy (this takes about 3 – 5 minutes, hence the elbow grease!). at this point, you can spoon batter onto a baking sheet, pipe into eclairs, or do as I did and drop using my 1 1/2 T cookie scoop.  I also like to cover my baking sheets with parchment paper. bake for 25 -30 minutes; remove from oven, pierce sides with thin knife to allow steam to escape, and cool on racks. 

pastry cream

• 1 egg, separated
• 1 egg yolk
• 2 oz sugar
• 3/4 oz flour
• 1/2 oz corn starch
• 1/2 pint milk

cream egg yolks with caster sugar until white; add the flour and corn starch and just enough cold milk to make a smooth paste. add remaining milk and bring to a low boil; whip egg white until stiff peaks form, turn a little of the hot cream mixture into a bowl, fold in egg white; return to the pan and stir carefully over low heat for 3 minutes to set egg white; place finished cream into a bowl, set aside to cool. pipe into finished/cooled puffs, dust with confectioner’s sugar ~ eat just one, I dare ya! 

fill your bellies and warm your souls ~ til next time ~ v