Cream Puffs

Sometimes there is nothing more lovely than a light pastry filled with a light custard. These can be made ahead a frozen, or can be eaten frozen where the filling becomes ice-cream like. Perfect for a hot summer day.

Cream Puffs
Makes about 60

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
4 large eggs

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Whipped Cream and Custard filling
Makes enough to fill 60 shells

2 egg yolks
1 cup cream, divided
1/4 cup sugar
1 tsp pure vanilla extract

In a small saucepan, combine egg yolks, 1/2 cup cream, sugar and vanilla extract. Over medium heat and stirring often, cook mixture until thick and coats the back of a wooden spoon. Remove from heat and bring to room temperature

Whip cream to soft peaks, add cooled custard. Continue to whip until thick.

Using a piping bag, fill the pastry shells. Alternatively, use a serrated knife to remove the tops of the pastry shells and fill with a small dessert spoon.

If desired, drizzle with melted chocolate, or enjoy them simply on their own.