Cookbook:Cream Puff

Pastry

 * 1 cup (240 ml) water
 * ½ cup (120 g) shortening
 * 1 cup (120 g) flour
 * ⅛ teaspoon salt
 * 3 eggs
 * 2 teaspoons baking powder

Filling

 * 1 cup (240 g) white granulated sugar
 * ⅓ cup (80 g) cornstarch
 * ⅓ teaspoon salt
 * 1 egg
 * 2 cups (480 ml) scalded milk
 * 1 teaspoon vanilla extract

Pastry

 * 1) Sift together the flour and salt.
 * 2) Heat water and shortening in saucepan until it boils.
 * 3) All at once, add the flour mixture and stir vigorously to make a dough.
 * 4) Remove from heat.
 * 5) Cool the dough, and mix in unbeaten eggs one at a time.
 * 6) Add baking powder; mix.
 * 7) Drop by spoonfuls 1½ inches (4 cm) apart on greased baking sheet, shaping into a circular form with a spoon but keeping mixture mounded in the center.
 * 8) Bake about 30 minutes in hot oven. Cool.
 * 9) Cut with sharp knife near the base to allow for filling.

Filling

 * 1) Mix dry sugar, cornstarch, and salt together.
 * 2) Add slightly beaten egg.
 * 3) Gradually stir in the scalded milk.
 * 4) Cook about 15 minutes in a double boiler, stirring constantly until thickened.
 * 5) Cool slightly, add vanilla extract, and whisk vigorously for creaminess.
 * 6) Cool completely, then fill the puffs with the filling.

Notes, tips, and variations

 * Sweetened whipped cream may be used instead of this filling.
 * Rather than cutting the pastries open, spoon the filling into a pastry bag, then inject it from the bottom.
 * Dust with powdered sugar or drizzle with semi-sweet chocolate

fa:کتاب آشپزی/نان خامه‌ای