Give the mixture five minutes to cool. Next, add each egg one at a time, beating well thereafter.
until a glossy, silky dough is achieved.
Spoon or use a pastry bag to place little dough mounds, spacing them apart, onto the baking sheet that has been prepared.
them spaced apart by almost 2 inches.
After baking for ten minutes, lower the oven’s temperature to 350°F (175°C), and continue baking for another
Bake for 20 to 25 minutes, or until the puffs are crisp and golden brown.
Take them out of the oven and place them on a wire rack to cool fully.
Cook the Custard with Vanilla:
The milk should be heated in a medium saucepan over medium heat until it starts to simmer.
Beat the egg yolks, sugar, cornstarch, and salt together well in a another basin.
Pour the heated milk into the egg mixture gradually while continuing to whisk to avoid the eggs from
curdling.
Put the mixture back in the pot and whisk continuously over medium heat until it thickens.
then heats up to a boil.
After taking off the heat, mix in the butter and vanilla essence.
Transfer the custard into a bowl and, to avoid a clotting, press plastic wrap immediately over the top.
skin from developing), then chill in the refrigerator.
Put the Cream Puffs together:
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“My stuff’s going to sag and fall, and I will be fine. My chest is gonna do what it does. I can age the way I age.”
