Ingredients
-
-
1/2
-
1
-
1/4
-
1
-
4
-
-
3/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Cream Puffs or Eclairs With Vanilla Pastry Cream,My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn’t make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it’s really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.,What kind of flour did you,s use for eclairs,Because the filling is a too thin for my taste, I added about a teaspoon of cornstarch which worked well to thicken it up. If it’s still too thin, then just add a bit more cornstarch but don’t say it’s too thin if you’ve only had it in there for a minute. Just mix it thoroughly first and let the cornstarch do its job of thickening the cream. Also, remember that you’re chilling the mixture afterwards so it will thicken even more.
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Steps
|
1
Done
|
Make Vanilla Pastry Cream: |
|
2
Done
|
in 2 Quart Saucepan, Combine Sugar, Flour and Salt; Stir in Milk. |
|
3
Done
|
Over Medium Heat, Cook, Stirring Until Mixture Thickens and Boils, About 10 Minutes. |
|
4
Done
|
Boil 1 Minute. |
|
5
Done
|
in a Small Bowl With Fork, Beat 6 Egg Yolks Slightly. |
|
6
Done
|
Beat Small Amount of Heated Milk Mixture Into Yolks. |
|
7
Done
|
Slowly Pour Egg Mixture Back Into Milk Mixture, Stirring. |
|
8
Done
|
Cook Over Medium Low Heat, Stirring Till Mixture Thickens and Coats Spoon Well, About 8 Minutes (do not Boil). |
|
9
Done
|
to Check Thickness, Lift Metal Spoon from Mixture and Hold Up 15 Seconds - Spoon Should not Show Through Mixture. |
|
10
Done
|
Remove from Heat; Stir in Vanilla. |
