Show #407

Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:

1 cup creamline organic milk*, preferably from Michigan
1/4 lb. unsalted "sweet" butter, (1 stick)
1 pinch sea salt
1 cup all-purpose flour, organic preferably from Michigan
4 extra-large eggs, organic preferably from Michigan
1/2 cup heavy cream

Directions:

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture masses together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan and mass into a ball.

Quickly dump the mixture (careful it's very hot) into the bowl of a mixer fitted with the whisk attachment. Add the eggs one by one and mix in each one thoroughly before adding the others. Depending on the age of your flour, the length of time it took to "mass" the dough you might not need all of the eggs or you could even need more. You are looking for a tight, thick dough that just falls off the spoon.

Quickly and carefully (its hot) spoon the mixture into a pastry bag fitted with a large star or plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have approximately 16-18 puffs.

Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.