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20 puffs @ 55min
* poke a hole the last couple of mins of baking the puffs so they don't collapse
* let the dough cool before adding eggs, otherwise the eggs will start "cooking" in the dough & not mix in
* beat in as much air as possible when mixing the eggs until the dough is a sticky, elasticky, "chewy" consistency
= Puff Shells =
1 cups water
½ cups butter (1 stick)
1 cup all-purpose flour
4 large eggs
= Custard Cream =
¾ cup sugar
⅓ cup all-purpose flour
½ teaspoon salt
2 cups milk
4 egg yolks, beaten
2 teaspoons vanilla
= Sweetened whip cream =
1 pint whipping cream
Granulated sugar to taste
Vanilla to taste
Confectioners’ sugar
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1st Keep
 JacquelineTiong
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