<CENTER><B><U><H3>CREAM PUFFS</H3></U></B>Submitted By BN - LI, NY</CENTER>
<Font size=2><br><B>CHOUX PUFF PASTRY (Pronounced SHOE)</B>
<br>Prep 10 Minutes / Cook 5 Minutes
<br>Makes about 8 large puffs.
<br>1 CUP WATER
<br>1/2 CUP (1 STICK) BUTTER OR MARGARINE
<br>1/4 TEASPOON SALT
<br>1 CUP ALL-PURPOSE FLOUR
<br>4 LARGE EGGS
<P><B>VANILLA PASTRY CREAM</B>
<br>Prep 5 Minutes Plus Chilling / Cook 10 Minutes
<br>Makes about 1 1/2 cups of pastry cream.
<br>1 CUP PLUS 2 TABLESPOONS MILK
<br>2 LARGE EGG YOLKS
<br>1/3 CUP SUGAR
<br>2 TABLESPOONS ALL-PURPOSE FLOUR
<br>2 TABLESPOONS CORNSTARCH
<br>1 TABLESPOON BUTTER OR MARGARINE
<br>1 TEASPOON VANILLA EXTRACT
<P><B>FOR THE PUFF PART:</B>
<br><B>1)</B> In 3-quart saucepan, heat water, butter, and salt to boiling over meduim heat until butter has melted. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and leaves side of saucepan.
<br><B>2)</B> Add eggs, 1 at a time, beating well after each addition, until batter is smooth and satiny. Shape warm batter into small mounds and proceed to the following:
<br><B>3)</B> Preheat oven to 400°. Grease and flour large cookie sheet. Form Choux Pastry into slightly rounded 1/4 cup sized mounds about 3" apart onto prepared cookie sheet. With moist finger, gently smooth tops to round.
<br><B>4)</B> Bake 40 - 45 minutes, until deep golden brown. Remove cookie sheet from oven; with knife, poke hole into side of each puff to release steam. Turn off oven. Return cookie sheet and puff to oven, and let puffs stand in oven for 10 minutes. Transfer puffs to wire rack to cool.
<br><B>5)</B> With serrated knife, cut each cooled puff horizontally in half; remove and discard any moist dough inside.
<P><B>FOR THE VANILLA PASTRY CREAM PART:</B>
<br><B>1)</B> In 1-quart heavy saucepan, heat 3/4 cup milk to boiling over meduim heat. Meanwhile, in large bowl, with wire whisk, beat egg yolks, remaining milk, and sugar until smooth; whisk in flour and cornstarch until combined. Gradually whisk hot milk into egg yolk mixture.
<br><B>2)</B> Return mixture to saucepan; cook over meduim heat, whisking constantly, 4 minutes, or until mixture thickens and boils. Reduce heat to low and cook, whisking 2 minutes.
<br><B>3)</B> Remove saucepan from heat; stir in butter and vanilla. Pour pastry cream into shallow dish. Press plastic wrap onto surface of pastry cream to keep skin from forming as it cools. Cool to room temperature. Refrigerate at least 2 hours, or overnight.</font>
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