Cream Puffs have long been a favorite dessert among my gang. The empty shells can be made ahead and frozen. The custard filling can be made a day or two in advance. Put them together right before serving, as they will get soggy.
Begin by making a Choux pastry for the Puffs:
1 cup water
1 stick butter
1 cup flour
Combine the water and butter in a saucepan.
Heat until mixture boils.
Add flour and stir vigourously until it forms a ball (about a minute). Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly. Add eggs one at a time.
Drop by spoonsful onto an ungreased cookie sheet. This normally makes 8 large puffs, but I made them smaller to accomodate children.Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.
1/2 cup sugar
1/2 tsp salt
1/3 cup flour
1 can evaporated milk + enough milk to make 2 cups
2 beaten eggs
2 tsp vanilla
In a microwave safe bowl (I usually use my 8 cup batter bowl, unless it is packed for a move), combine sugar, salt and flour. Add milk and microwave a minute at a time until thick, stirring between each minute. Beat eggs in a small bowl. When milk mixture is thickened, stir a little bit into the eggs to temper them (this warms the eggs and prevents them from cooking prematurely. Scrambled eggs have no part in this custard!). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick. Add the vanilla. Cool before filling the cream puffs.
1 12 oz package chocolate chips
3/4 cup cream (or use evaporated milk)
powdered sugar (optional)
Melt chips with cream in the microwave for a minute. Stir. Microwave for another minute, stir. Keep repeating until mixture is creamy and smooth. If you want it a little thicker, add a little powdered sugar. Top cream puffs with ganache. If you have leftovers, it’s great on brownies!