Jo Murko’s Cream Puffs From Carole Murko
Serving Size / Yield
- 1 C. water
- 1/2 tsp. salt
- 1/8 tsp. vanilla extract
- 4 eggs (Carole uses Pete & Gerry’s Organic eggs)
- 4 Tbs. butter, cut into small pieces
- 1/2 tsp. sugar
- 1 C. flour
- 1 qt. whole milk
- 1/2 C. sugar
- pinch salt
- 6 egg yolks
- 1/2 C. flour
- 2 tsp. vanilla extract
For the Cream Puffs
- Preheat oven to 450 degrees.
- In medium saucepan combine water, butter, salt, and sugar. Bring it to a full boil. Remove from the heat, and add vanilla. Add flour all at once and stir vigorously with a wooden spoon to form a ball.
- Place dough in a bowl of a stand mixer and set aside.
- In a small bowl lightly beat 3 eggs, separate 4th egg and place the white in a small dish and beat lightly. With the mixer on low gradually add egg mixture with flour mixture, once all in, increase speed to medium.
- Stop mixer, test dough- make sure it is supple enough to hold its shape but not pasty- if it is too stiff, add the egg white.
- On baking sheet covered with parchment paper, place 1 tsp balls. Using a spritzer, lightly spray with water. Place the sheet one up from bottom rack in oven, lower the temperature to 425 degrees and bake for 15 minutes. DO NOT PEEK!!
- After 15 minutes, open the oven and pierce each cream puff with a tooth pick to let steam escape. This helps dry out the inside and bake for another 7 minutes. Once they are done place on wire rack to cool. They freeze easily for up to 1 month.
For the Filling
- Bring 3 cups of milk, sugar, and salt to simmer in heavy saucepan over medium heat. Stir to dissolve sugar. Once dissolved, remove from heat.
- In a large heat-proof bowl whisk egg yolk and remaining 1 cup of milk until blended. Sift flour over egg yolks and mix until smooth.
- Next, beat in the warm milk mixture a little at a time. When all milk has been, added transfer to saucepan and place back on stove.
- Cook stirring consistently over medium heat until it begins to boil, then reduce to low for 30 seconds, remove from heat and stir in vanilla extract.
- Place cooled filling in refrigerator covered with plastic wrap touching the pudding so it doesn’t form a skin.
Constructing Cream Puffs
- When you are ready to serve, slice open cream puff, add cream and enjoy. We either sprinkle with powdered sugar or build into a Christmas Tree with simple sugar.
This recipe was shared with us by Carole Murko of Heirloom Meals. Heirloom Meals offers a multi-media culinary journey into the kitchens and gardens of anyone who has a treasured family recipe with the goal of exploring our culinary history and preserving our ancestors' recipes and dining traditions.