1 cup flour ( I use Gold Medal Wonder Quick Mixing Flour)
0.25 teaspoon teaspoon salt
4large eggs
For the Cream:
2 cups milk
2egg yolks
0.75 cup sugar
9 tablespoons flour
1 teaspoon vanilla extract
confectioners sugar for garnishing
Directions
For the PUFFS:
Bring water, spry & salt to a boil. Then with a spoon mix the flour in until it becomes a ball. Take it off the stove and put this mixture in a bowl.
Add 1 egg and mix (use a mixer)
add 1 more egg and mix again
add 1 more egg and mix again
add 1 last egg and mix again.
Spoon a teaspoon of this mixture onto a cooking sheet and repeat... please leave a little space between each puff for them to grow.
After the 20 mins you can check and see if the puffs have raised... you might need to cook an additional 5 or 10 minutes. (depends on your stove) After they cool for a few minutes slice the puff in half and then fill with the cream.
For the CREAM:
Put the above ingredients for the cream in a double boiler pot...put on stove... keep stirring in one direction until custard thickens (don't stop)...Then take off stove and add 1 teaspoon of Vanilla and stir.
Now fill the puffs. After the puffs have been filled, let them cool in the refrigerator for at least 1 hour or more... before serving them sprinkle with confectioners sugar.