Classic Cream Puffs

CLÂSSIC CRÉÂM PUFFS

INGRÉDIÉNTS

FOR THÉ CRÉÂM PUFF DOUGH (PÂTÉ À CHOUX)

v  1/2 cup buttér

v  1 cup wâtér

v  1 tâbléspoon grânulâtéd sugâr

v  1 cup âll-purposé flour

v  4 lârgé éggs

v  2 tâbléspoons powdéréd sugâr (for dusting)

FOR THÉ CRÉÂM FILLING

ü  1 1/3 cups héâvy créâm (wéll chilléd)

ü  3 tâbléspoons powdéréd sugâr

ü  1 téâspoon vânillâ éxtrâct

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INSTRUCTIONS

a)     Préhéât thé ovén to 375 dégréés.

b)    In â 3- to 4-quârt pân, combiné buttér, wâtér, ând sugâr. Ovér high héât, bring to â boil ând thén âdd thé flour âll ât oncé ând stir quickly until thé dough comés togéthér, forming â bâll. Rémové thé pân from thé héât ând stir until flour is incorporâtéd ând mixturé is smooth. Lét cool âbout 5 minutés, stirring occâsionâlly.

c)     Âdd thé dough to thé bowl of ân éléctric mixér, ând âdd éggs oné ât â timé, mixing in bétwéén éâch âddition until dough is smooth. Bé câréful not to mix moré thân nécéssâry.

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