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1 cup water
1/2 cup butter or margarine
1 teaspoon sugar
1/8 teaspoon salt
1 cup flour
4 large eggs
Sherry-Custard Filling (recipe follows)
Sherry-Sugar Glaze (recipe follows)
In heavy 2-quart saucepan, heat water, butter, sugar, and salt until butter melts; bring to boil. Remove from heat and add flour all at once. Beat with wooden spoon until thoroughly blended. Stir over medium heat about 2 minutes or until mixture forms ball, leaves sides of pan and begins to form film on bottom of pan. Put mixture in large mixer bowl and beat at low speed 1 minute to cool slightly. Add eggs all at once and beat at medium speed, scraping sides of bowl while beating, about 2 minutes or until batter is thick and begins to cling to beaters. Beat about 2 minutes longer, lifting up beaters slightly several times to allow dough to run off a bit. Mixture will be very thick.
Using 2 tablespoons each, drop 16 mounds about 1-1/2 inches apart on ungreased cookie sheet. Bake in preheated 425 deg. oven 20 minutes; reduce heat to 375 deg. and bake 15 minutes longer or until golden and firm. Turn off oven. Remove puffs from oven and with small knife, make small slit in side of each. Return to oven, leaving door slightly ajar, for 10 minutes. Remove to racks to cool.
Not more than 2 hours before serving, split with sharp knife and fill each puff with about 3 tablespoons Sherry-Custard Filling. Drizzle with Sherry-Sugar Glaze. Store in refrigerator until ready to serve (do not cover). Makes 16.
Sherry-Custard Filling
1/2 cup sugar
3 tablespoons cornstarch
2-3/4 cups milk
4 egg yolks, slightly beaten
1/4 cup cream or other sweet sherry
In heavy 2-quart saucepan, mix well sugar and cornstarch. Stir in milk. Stir over medium heat until mixture thickens and comes to boil. Simmer 1 minute. Beat small amount of hot mixture into yolks. Pour back into saucepan; stir over medium heat until mixture thickens and boils. Remove from heat. Stir in sherry. Place waxed paper directly on surface of filling. Chill until ready to use. Makes about 3 cups.
Sherry-Sugar Glaze
In bowl, beat 1 cup confectioners' sugar with 2 tablespoons cream sherry or enough to make glaze consistency. |
