Windbeutel Grandmas German Cream Puffs Recipes

Steps:

• 1. Heat the butter and water to a rolling boil on stove top in a saucepan
• 2. Stir in all the flour and beat quickly for about a minute, or until a nice ball forms.
• 3. Take sauce pan off of heat and beat eggs in, 1 egg at a time, until this mixture is smooth and shiny looking.
• 4. On an ungreased baking sheet drop batter by 1/4 cupfuls and be sure to space them about 3 inches apart.
• 5. Bake 35 to 40 minutes in a preheated 400 degree oven or until pastries are puffy and golden brown.
• 6. Remove from oven and allow to cool completely on wire rack.
• 7. Cream Cheese Filling: Beat Filling ingredients together in a bowl until fluffy and will hold form well. Refrigerate until ready to use. Vanilla cream filling: Mix egg yolks with the sugar and starch using some of the reserved milk to make a nice and smooth consistency. In a saucpan bring the remaining milk to a boil, being careful not to scorch or burn the milk, then turn heat down to low. While whisking vigorously stir the egg yolk mixture into the heated milk. Let this come to a puff and then take it from te heat immedietly. Continue to mix this for 40 sec to a minute. Now is the time to add your extract to this. For a nice light texture you can either stir this while it is still hot into the stiffened egg whites or you can fold whipped cream into the cooled cream mixture.
• 8. When ready to serve,split the pastries in half and using a fluted pastry tube, fill with the cream cheese mixture.
• 9. Place tops back on pastries and sprinkle with powdered sugar, sugar or cinnamon and sugar and serve immediately. Serve with a scoop of ice cream if desired : )

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
• Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
• Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
• Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
• Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
• Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.