cream puffs the italian way

How To Make cream puffs the italian way

• 1

  Preheat oven to 350 degrees F.
• 2

  Add the water and butter to a saucepan and bring to a boil. Lower heat and add flour and salt all at once and continue cooking; stirring constantly, until mixture leaves the side of the pan and forms a ball.
• 3

  Remove pan from heat and add the eggs, one at a time, making sure each egg is well blended before adding the next one.
• 4

  Drop by tablespoons onto an ungreased cookie sheet. Bake until golden brown, approx. 20-25 minutes. Once brown, turn off oven and crack the door open to allow them to dry. There should be 12 large cream puffs.
• 5

  For filling: Scald 1 1/2 cups milk in a saucepan and stir in butter until melted. Add sugar and salt. Dissolve cornstarch in remaining milk and add to hot mixture and stir. When mixture begins to bubble, remove from heat. Add a small amount of the mixture to egg yoks to temper them and then pour back into pudding and stir gently. Add vanilla and stir. Let cool.
• 6

  Gently fold in whipping cream. Cut puffs in half and stuff with cream mixture and top to the top. Sprinkle with powdered sugar and serve on a platter with fresh raspberries (or your choice of berry) and some greenery.
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