Title: Classic Cream Puffs
Categories: Dessert Pastry
Yield: 12 Servings

1/4	c	Cornstarch
1/3	c	Sugar
1	tb	Sugar
2 2/3	c	Milk
1	tb	Butter
1	ts	Extract, vanilla
1	ts	Extract, almond
1/4	ts	;salt
PASTRY
1/2	c	Butter; (1 stick)
1	c	;water
1/4	ts	;salt
1	c	Flour
4	lg	Eggs
TOPPING
		Sugar, powdered
45		Minutes preparation
35-40	min	utes baking

In a medium heavy saucepan, mix together cornstarch, sugar, and milk. Bring to a boil over medium heat, stirring. Boil for 1 minute, stirring constantly.

Remove pan from heat. Stir in butter, vanilla and almond extracts, and salt. Cool for 1 hour.

Meanwhile, prepare pastry. In another medium saucepan, mix together butter, water, and salt. Bring to a boil over medium heat, stirring, until butter melts.

Add flour to pan all at once, stirring vigorously. Cook, stirring, until dough forms a ball and pulls away from sides of pan. Remove pan from heat. Cool dough for 10 minutes.

Preheat oven to 375 degrees. Grease a baking sheet.

Add eggs to dough, 1 at a time, mixing well after each addition, until smooth.

Drop dough by tablespoons onto prepared baking sheet, spacing 2 inches apart.

Bake dough until golden, puffed, and crisp, 35 to 40 minutes. Transfer puffs to wire racks to cool. Pierce side of each puff to release steam.

Cut puffs in half horizontally. Pull out any soft dough from insides. Spoon filling into bottom halves. Replace tops and dust with confectionsers sugar.

Baking Tips: Substitute whipped cream or ice cream for custard filling, if desired. To prevent puffs from becoming soggy, they must be filled no more that 2 hours before serving.

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