This is an easy cream puff filling and also includes the recipes for the actual cream puff pastry.
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Melt butter in a saucepan.
Blend in cornstarch, sugar and salt.
Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly. Add vanilla.
Cool thoroughly. Makes 2 cups.
Preheat oven to 425 degrees F.
Heat the water and butter to boiling in a saucepan. Stir in all at once the sifted flour.
Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
Drop from teaspoonfuls onto lightly greased cookie sheet.
Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
Remove from oven, gut gash into the middle of each to allow steam to escape
Fill with custard filling.