Cream Puff

A profiterole is a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. A profiterole has a filling of whipped cream or pastry cream; however, cream containing alcohol is occasionally used. The puffs may be left plain or made to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar. In the US, a profiterole may also be known as a cream puff, though in the UK a cream puff would be made with puff pastry.

Choux Pastry:

1/2      Cup   Butter
1         Cup   Water
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1         Cup   All Purpose Flour (APF)
1/2      Tsp   Salt

Vanilla Filling:
1/2      Cup   Sugar
2         Tbsp  Cornstarch
1/8      Tsp    Salt
2         Cup   Milk
2         Pcs    Eggyolks
2         Tbsp  Butter
1         Tsp    Vanilla

Caramel Glaze
1        Cup    Sugar
1/2     Cup    Water
1/8     Cup    Cream of tartar

Procedure:
1. Prepare 3 10"x6" cookie sheets. Preheat oven to 400 F.
2. In saucepan combine butter, water and salt. Heat until butter melts and water boils. Lower heat.
3. Add flour and stir vigorously until mixture leaves sides of pan.
4. Remove from heat and with a wooden spoon, beat in eggs one at a time. Beating until smooth before adding the next one. Continue beating until very smooth and shiny.
5. Drop the mixture onto ungreased cookie sheets by heaping tablespoons about 2 inches apart.
6. Bake in a preheated oven for 35 minutes or until puffed. Allow to cool.
7. Prepare Vanilla Cream Filling: Blend sugar, cornstarch and salt in a saucepan. Combine milk and egg yolks and gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens. Boil and stir for one minute. Remove from heat. Stir in butter and vanilla
8. Prepare pastry bag using a 1 inch round tip. Put in the cream filling.
9. Get one puffed shell and inject filling inside. Do the same with the rest of the puffed shells.
10. Arrange filled cream puffs on wire rack with an aluminum pan underneath to catch glaze drippings. Set aside.
11. Prepare Caramel Glaze: Combine sugar, water and cream of tartar in a saucepan. Boil until sugar is melted and becomes caramel-colored.
12. With a spoon, drizzle caramel glaze over filled puffs while still warm. If caramel begins to harden soften over warm water.