Souffles De Crme Cream Puffs

This recipe is from a french cooking class i took about twenty-five years ago. I decided to post it now for zaar world tour ii.

Preheat oven to 375.

In a saucepan , bring water , butter , and salt to a rolling boil.

Remove from heat.

Whisk in flour and stir until dough comes together.

Add eggs one at a time , beating thoroughly after each addition until batter is smooth.

Drop batter by tablespoonfuls onto a greased or parchment-lined baking sheet.

Use wet fork tines to fluff up each mound of dough.

Bake at 375 for 10 minutes.

Reduce oven temperature to 350 and continue baking for another 15 minutes until pastry puffs are light golden-brown.

Turn off oven but do not open oven door.

After several minutes remove puffs from oven and slice.

Return puffs to baking sheet then return sheet to oven.

Allow puffs to rest several minutes inside oven with oven door slightly ajar.

Stir together sugar , flour , cornstarch , and salt in a saucepan.

Add milk , vanilla , and egg yolks.

Cook over low-medium heat , stirring , until thick.

Cool in refrigerator.

Whip cream until stiff and fold it gently into coole.

water, butter, salt, flour, eggs, sugar, cornstarch, milk, vanilla, egg yolks, whipping cream, powdered sugar