Julia child's cream puffs!

Ingredients

• 1 cup water
• 6 tablespoons unsalted butter
• 1 pinch salt
• 1 teaspoon sugar
• optional: pinch of nutmeg
• 3/4 cup all purpose flour
• 4 extra large eggs

Julia Child's Creme Patissiere Recipe :

• 1 cup sugar
• 5 egg yolks
• 1/2 cup flour
• 2 cups milk
• 1 1/2 tablespoons vanilla
• 1 tablespoon butter room temp
• 1 1/2 tablespoons vanilla extract

Julia Child's Creme Saint Honore Recipe:

• 1 Creme Patissiere recipe (see above)
• 8 clean and fresh egg whites (Check date for freshness and clean the shells before cracking)
• pinch salt
• 2 tablespoons sugar

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Preparation

• Preheat oven to 425 and get a sheet pan lined with parchment. Fit a large pastry bag with the largest tip or you skip the bag and use 2 spoons to form puffs.
• Heat water, butter, sugar, nutmeg, and salt over medium heat once the butter is melted add flour all at once and beat with a wooden spoon until it comes together and forms a dough.
• Now cook stirring constantly over low heat for 2 minutes. The dough will start to coat the bottom of pan. Dump this hot dough into a food processor with a dough hook and add eggs, pulse until eggs are incorporated and mixture is thick.
• Forming Puffs: Spoon the mixture into the pastry bag. On the sheet pan pipe out 11/2 inch high mounds, makes about 30, and then with a wet finger gently press each swirl down.
  
• Or you can use 2 spoons to scoop out and shape with wet fingers. Bake 20 minutes, lightly brown & doubled in size & hollow when tapped, turn off oven.
• Immediately make a small slit in the side of each puff to allow steam to escape, this will help them to not collapse. Return to tuned off oven and leave the door a-jar for 10 minutes. Cool on rack.
• Julia Child's Creme Patissiere Recipe :
  In a large mixer beat the sugar and eggs, 2-3 minutes, until pale yellow and a ribbon forms.
  Beat in the flour.
  Heat the milk up to boiling in a thick bottomed pot.
  Now add this milk to the egg mixture while beating in a very slow steady stream.
  Pour this mixture back into the heavy bottomed pot and set over moderately high heat.
  Stir with a whisk , getting at the bottom, and do not worry about it getting lumpy it will smooth out as you beat.
  Once boil is reached beat over low heat for 2-3 minutes, just to cook flour and smooth out.
  Remove from heat and add the butter and vanilla whisking smooth.
  Cover with plastic directly on top of custard and refrigerate for a few hours to thicken and cool. This will keep for 1 week in fridge or may be frozen.
  Now you can use this if you want a custard texture or proceed to next recipe for a lighter fluffier filling. Note: the above creme must still be hot when adding the egg whites so skip the refrigeration part.
• Julia Child's Creme Saint Honore Recipe:
  Beat egg whites and salt until soft peaks form. Sprinkle on the sugar and beat until stiff peaks form. Stir 1/4 of the egg whites into the hot custard (Creme Patissiere) then fold in the rest careful not to deflate the egg whites.Chill in the fridge before filling the puffs.
  
• Filling the Cream Puffs:
  Either squeeze the creme in with a pastry bag through the slit OR Remove tops off puffs and insert filling with a spoon then replace the tops. Either way this will also help fluff them up a bit if they have sunken a little.

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