Italian Cream Puffs with Custard Filling
Ingredients :
For the Pastry:
2¾ cups unbleached all-purpose 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 :
Prepare the Pastry:
Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper. In a bowl, sift together the flour, salt, and baking soda, then set aside.
Boil Water & Butter:
In a heavy saucepan, heat the water and add the butter. Once melted, remove the pan from the heat and quickly add the sifted flour mixture all at once. Stir vigorously with a wooden spoon. Return the pan to medium-high heat and keep stirring until the dough pulls away from the sides of the pan. Remove from heat.
Mix in the Eggs:
Add the eggs one at a time, beating well with a wooden spoon or hand mixer between each addition until the mixture is smooth and combined.
Shape the Puffs:
Transfer the dough into a piping bag fitted with a ½-inch tip. Pipe 3-inch puffs onto the prepared cookie sheet, about ½ inch apart. Bake for 20 minutes or until golden brown. Once baked, carefully slit each puff to let out steam and prevent sogginess. Let cool on a wire rack.
Make the Custard:
In a saucepan over moderate heat, combine sugar, flour, and salt. Gradually add the milk while stirring continuously until the mixture thickens and becomes bubbly. Lower the heat and continue stirring for 2 minutes.
Add Yolks & Flavors:
In a small bowl, slowly combine some of the cream mixture with the egg yolks to temper. Return the tempered egg mixture to the pan. Cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and rum. Transfer to a bowl and cover with plastic wrap to prevent a skin from forming. Let cool in the refrigerator.
Assemble the Cream Puffs:
Once the puffs and custard are completely cooled, fill a pastry bag with