C
clara
Guest
Ingredients:
Vanilla cream
1 cup water
1/4 tsp salt
1/2 cup margarine
1 cup all purpose flour
4 eggs
Vanilla Cream:
1 tbsp cornstarch
1 cup fresh milk
1/3 cup sugar
2 eggs
1/2 tsp vanilla extract
Preprare vanilla cream; set aside. Meanwhile mix water, salt and butter in a saucepan. Using medium heat, cook this mixture unitl it boils.
Stir in all purpose flour, stirring constantly until thick and batter leaves the sides of the pan. Set aside and let cool. Beat in eggs one at a time, beat until mixture is smooth.
Using a cake decorator without tip, form beehives on a greased cookie sheet. Bake in preheated oven for about 40-50 minutes at 400°F. Slit side open with pointed knife to let out the steam. Cool.
Fill each puff with vanilla cream and pour a little caramel syrup on top.
Procedure for Vanilla Cream: Scald fresh milk in saucepan for 10 minutes. Cool. Blend cornstarch with milk. Add sugar gradually; mix thouroughly.
Beat in eggs with wire whisk. Cook over low flame; stirring constantly until thick. Add vanilla; blend well.
Caramel Syrup: 1 cup sugar 1/2 cup hot water
Procedure for caramel syrup: Melt sugar in heavy metal container. As soon as sugar is light brown, add 1/2 cup hot water to dissolve caramelized sugar and form syrup. May be stored in covered bottle.
Vanilla cream
1 cup water
1/4 tsp salt
1/2 cup margarine
1 cup all purpose flour
4 eggs
Vanilla Cream:
1 tbsp cornstarch
1 cup fresh milk
1/3 cup sugar
2 eggs
1/2 tsp vanilla extract
Preprare vanilla cream; set aside. Meanwhile mix water, salt and butter in a saucepan. Using medium heat, cook this mixture unitl it boils.
Stir in all purpose flour, stirring constantly until thick and batter leaves the sides of the pan. Set aside and let cool. Beat in eggs one at a time, beat until mixture is smooth.
Using a cake decorator without tip, form beehives on a greased cookie sheet. Bake in preheated oven for about 40-50 minutes at 400°F. Slit side open with pointed knife to let out the steam. Cool.
Fill each puff with vanilla cream and pour a little caramel syrup on top.
Procedure for Vanilla Cream: Scald fresh milk in saucepan for 10 minutes. Cool. Blend cornstarch with milk. Add sugar gradually; mix thouroughly.
Beat in eggs with wire whisk. Cook over low flame; stirring constantly until thick. Add vanilla; blend well.
Caramel Syrup: 1 cup sugar 1/2 cup hot water
Procedure for caramel syrup: Melt sugar in heavy metal container. As soon as sugar is light brown, add 1/2 cup hot water to dissolve caramelized sugar and form syrup. May be stored in covered bottle.