Cream Puff Filling
Made up this filling for the profiterole recipe i posted since the creme angelaise recipe i was given contained egg yolks (which i avoid like the plague). Enough to fill 1/2 recipe of my profiteroles
Steps
Whisk all ingredients together to dissolve cornstarch.
Put into a saucepan over med-high heat , stirring constantly.
When it starts to bubble over itself , remove from heat , continuing to stir and add vanilla to taste preference.
Add more water if too thick.
Refrigerate for a couple of hours , stir , and check consistency.
If still too thick , add more water and stir again.
Repeat , if necessary.
Put in old-fashioned ketchup / mustard squeeze bottles and pipe chilled mixture inside puffs.
Ingredients
splenda sugar substitute, water, half-and-half, cornstarch, vanilla extract