Recipe Centre

Aunt Jannietjie's cream puffs

Ingredients
CHOUX PASTRY
75 ml butter or margarine
250 ml water
250 ml cake flour
pinch salt
4 extra large eggs
FILLING
45 ml cornflour or cocoa
2 ml salt
125 ml white sugar
500 ml milk
4 extra-large eggs, beaten
10 ml vanilla essence
30 ml butter or margarine

Method:
Preheat the oven to 200 ºC and line a baking sheet with baking paper. Spray with non-stick spray or butter lightly. Heat the butter and water in a saucepan until melted and bring to the boil. Sift the cake flour and salt together on a sheet of wax paper and add it to the water and butter mixture. Remove from the heat and beat well with a wooden spoon until the mixture forms a ball and no longer sticks to the sides of the saucepan. Return to the stove and heat for 1 minute while stirring. Remove from the heat and cool. Add one whole egg to the mixture at a time, beating well until incorporated. Repeat with the remaining two eggs and beat until the mixture retains its shape and becomes glossy. Spoon the pastry into a large piping bag with a star nozzle. Pipe small mounds of the pastry onto the prepared baking sheet and bake for 10 minutes at 200 ºC. Reduce the oven temperature to 180 ºC and bake for a further 20-30 minutes or until pale brown. Switch off the oven and remove the puffs immediately. Prick the bottom of each puff so the steam can escape. Return to the oven for 5 minutes, leaving the door slightly ajar. Remove from the oven and cool on a wire rack. Meanwhile prepare the filling: Mix the cake flour, cornflour or cocoa and salt. Add the sugar to the milk, stirring slightly to dissolve. Gradually stir the milk into the flour, stirring until smooth. Pour into a medium-sized saucepan. Simmer slowly for 5 minutes, stirring continuously. Remove from the stove plate and cool slightly. Add a little of the hot mixture to the beaten eggs. Mix well arid add to the remaining milk mixture. Beat and pour into a double boiler or mixing bowl. Cook over slowly simmering water until thick and done and stir in the vanilla essence. Cool completely and use to fill the puffs. Makes 9 large or 16-18 small filled puffs.

Recipe From : YOU August 12, 1999

Recipe from YOU : August 12, 1999 See what YOU has in store this month. Subscribe now and save!