Profiteroles aka Cream Puffs

Cream Puffs are a nice alternative to eclairs.  These are especially good because the filling is a layer of homemade vanilla custard topped with sweetened whipped cream.  

Cream Puff Shells:
1 cup water
1 stick butter
1 cup flour
4 large eggs

Preheat oven to 400 degrees.  Bring water and butter to a boil over medium heat in a heavy saucepan.  Reduce heat to low and add flour, stirring until mixture forms a ball.  Remove from heat.  Stir in eggs, one at a time, beating until dough is smooth.

Using a generous tablespoon full, drop dough onto parchment lined baking sheet leaving 3 inches in between.   I use Silpat sheets on my baking pans. Bake for 25 to 35 minutes  minutes or until puffed and golden brown. (I baked them for 30 minutes).  Let cool on rack.

Custard Cream Filling:
3/4 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups whole milk
4 egg yolks, beaten
2 teaspoons vanilla

Mix sugar, flour and salt in saucepan.  Stir in milk.  Cook over medium heat, stirring constantly.  Mixture will thicken and bubble, boil for one minute only while stirring.  Remove from heat.  Stir about half of the mixture into the beaten egg yolks.  Blend this back into remaining hot mixture in the saucepan.  Bring just to a boil.  Add vanilla and stir until combined.  Remove from heat, transfer to a bowl, cover and refrigerate until ready to assemble.

Sweetened whipped cream:
1 pint whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Whip the cream using electric beaters and add sugar and vanilla.  

Assembling the cream puffs:

Cut off shell tops and scoop out the insides to make room for the custard and whipped cream.   I used a tiny spoon.  Fill puffs 2/3 full with Custard Cream Filling.  Top generously with the sweetened whipped cream.  Replace top of puff.

Store in refrigerator at least 4 hours before serving.

Cover with sifted powdered sugar just before serving.