1 cup (240 ml) water
½ cup (120 g) shortening
1 cup (120 g) flour
⅛ teaspoon salt
3 eggs
2 teaspoons baking powder
1 cup (240 g) white granulated sugar
⅓ cup (80 g) cornstarch
⅓ teaspoon salt
1 egg
2 cups (480 ml) scalded milk
1 teaspoon vanilla extract
Sift together the flour and salt.
Heat water and shortening in saucepan until it boils.
All at once, add the flour mixture and stir vigorously to make a dough.
Remove from heat.
Cool the dough, and mix in unbeaten eggs one at a time.
Add baking powder; mix.
Drop by spoonfuls 1½ inches (4 cm) apart on greased baking sheet, shaping into a circular form with a spoon but keeping mixture mounded in the center.
Bake about 30 minutes in hot oven. Cool.
30 minutes
Cut with sharp knife near the base to allow for filling.
Mix dry sugar, cornstarch, and salt together.
Add slightly beaten egg.
Gradually stir in the scalded milk.
Cook about 15 minutes in a double boiler, stirring constantly until thickened.
15 minutes
Cool slightly, add vanilla extract, and whisk vigorously for creaminess.
Cool completely, then fill the puffs with the filling.
- •Sweetened whipped cream may be used instead of this filling.
- •Rather than cutting the pastries open, spoon the filling into a pastry bag, then inject it from the bottom.
- •Dust with powdered sugar or drizzle with semi-sweet chocolate