The Ultimate Cream Puff recipe

Cream Puffs served on handpainted Dragonflies rice bowls.

1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 tsp sugar
1 cup flour
4 large eggs

Vanilla cream
4 egg yolks
1/4 cup corn flour
2 cups milk
1 tsp vanilla essence

Preheat oven at 350 F.
Put water, salt, sugar and butter to saucepan. Bring to boil over medium heat.
When boiling, pour the liquid into the sifted flour. Stir with a wooden spoon until it form a ball and leave the sides of the mixing bowl. Allow to cool.

Grease the baking sheets. Place dough in the electric mixer. Add egg into the bowl one at a time.

Spoon mixture into small balls on the baking sheet. Bake for 20 minutes. Switch heat off and leave in oven for 5 minutes with the door open.

Mix egg yolks, corn flour, salt, half of sugar and 1/2 cup of milk in the bowl. Blend well.

In saucepan, heat the rest of the milk and sugar together. When it comes to a boil, whisk in the egg yolk mixture. Cook in low fire, whisking the mixture and well thickened.

Add vanilla essence and stir well. Cool the mixture.

To serve: Fill puffs with the cream filling.

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