italian cream puffs with custard filling (st. joseph’s day pastries)

While everyone and anyone consumes themselves with making red-velvet-this and chocolate-covered-strawberry-that for the next five days.

I’m going to see the world through shades-of-cream-puff eyes.

Beige on beige is the new pink, after all.  With powdered sugar on top.

Ingredients

For the pastry

2¾ cups unbleached AP flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9½ tbsp butter
6 large eggs

For the custard
1 cup sugar
½ cup flour
¼ tsp salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1½ tsp vanilla extract
1 tbsp rum

Instructions
For the pastry

• Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
• In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
• For full instructions please see : joanne-eatswellwithothers.com

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