This pastry can be a serving vessel for all sorts of stuff, both sweet and savory. Use it for appetizers or desserts. Works both ways.
INGREDIENTS:
Set A:
1 cup water
1/2 cup unsalted butter
1 tsp. granulated sugar
1/2 tsp. salt
Set B:
1 1/4 cups all-purpose flour
4 whole eggs
Set C:
2 whole eggs, for egg wash
2 tsps. cold wate
PROCEDURE:
A. Combine Set A ingredients in a saucepan and heat until the butter is melted, and the liquid simmers.
B. Briefly remove the pan from heat and add the sifted flour into the Set A ingredients. Mix and cook for 2 minutes until you have a thick and smooth dough. Turn off the heat and allow to cool until warm enough to touch. Add eggs one at a time and mix until you have a smooth and shiny paste. Scoop mixture into a piping bag and pipe a 2-inch-diameter mounds on a greased, parchment-lined baking tray. Make sure to leave 2-inch space between each.
C. Beat Set C in a bowl and brush the cream puffs with egg wash, then bake until golden brown.
VANILLA CUSTARD
Procedure:
A. In a saucepan, warm the Set A ingredients
and set aside.
B. In a bowl, combine all Set B ingredients and mix until sugar is dissolved. Temper by adding 1/3 cup of the warm milk into the egg mixture then mix. Combine all together into the saucepan and cook until the mixture thickens. Then set aside and let it cool down before using.
ASSEMBLY:
Poke a hole underneath each cream puff, and pipe vanilla custard to fill each.