Cherry Long Johns
My dad always liked these filled with cream filling- mom always some of each.
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- 1 c
- 1/2 c
- 1/2 tsp
- 1 c
- all purpose flour,sifted
- 6 large
- 3/4 c
- traverse city cherries(black cherries,pitted and mashed
- 8 medium
- egg yolks
- 3 Tbsp
- 1 3/4 c
- 14 oz
- can sweetened condensed milk
In a large saucepan, combine the water,butter, and salt; bring to a boil and then immediately add the flour.(this is just like making cream puff dough). Stir mixture constantly over medium heat for 5 minutes to get a thick dough.
2Pour dough into a mixer bowl with a paddle; gradually add the eggs while mixing until the mixture becomes smooth.
Place mixture into a piping bag with a round nozzle and make 4 to 5 inch long -Long Johns..or just drop batter elongated on a parchment covered baking pan. Brush Long Johns with a beaten egg and bake in a preheated oven at 450^ for 15 minutes then turn oven to 325^ for and bake for another 25 minutes; or until they get a crispy texture and light brown in color.
3Cherry Custard Filling:
Put the cherry puree in a saucepan over medium heat for 10-15 minutes, reduce mixture to half and then set aside to cool.
4In a bowl, whisk the egg yolks and cornstarch. Boil the water and sweetened condensed milk in a saucepan and then add the egg yolk mixture. Cook over low heat until a firm thick texture appears; add the cherry puree, mix and set aside for 10 minutes, then cool in the refrigerator for 15 minutes.
5Slice the baked Long Johns in half lengthwise and fill them with the cherry custard. Try your best not to overfill them. Enjoy!