Cream Puffs

• 1 cup water, plus more as needed
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon granulated sugar
• 1/2 teaspoon table salt
• 1 cup all-purpose flour
• 4 to 5 large eggs
• 1 large egg
• 1 tablespoon water
• Sunflower or other neutral-tasting oil, for plastic wrap
• 1/3 cup heavy cream
• 1 recipe Pastry Cream (page 476)
• Confectioners sugar (optional)
• Berry Glaze (optional; recipe follows) or Chocolate Glaze (optional; recipe follows)
• 1 1/2 cups sifted confectioners sugar
• 2 tablespoons strained raspberry or other red preserves
• Pinch of salt
• 1 tablespoon water, plus more if needed
• 1 teaspoon fresh lemon juice
• (Makes about 3/4 cup)
• 1/4 cup water
• 1/4 cup light corn syrup
• 1/2 cup sugar
• 4 1/2 ounces semisweet chocolate, finely chopped
• (Makes about 3/4 cup)

1. Prepare oven and baking sheets Heat oven to 400F, with a rack in the center.
2. Line two baking sheets with nonstick baking mats.
3. Make pate a choux Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat.
4. Bring to a boil, and immediately remove from heat.
5. Using a wooden spoon, stir in the flour.
6. When flour is combined, return to heat.
7. Dry the mixture by stirring constantly over heat until it pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes.
8. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled.
9. Add 4 eggs, one at a time, on medium speed, letting each one incorporate completely before adding the next.
10. Test the batter by touching it with a flexible spatula or your finger, then lifting; it should form a string.
11. If a string does not form, lightly beat the last egg and add it, a teaspoon at a time, until the batter is smooth and shiny.
12. If you have added all the egg and the batter still doesnt form a string, add water, 1 teaspoon at a time, until it does.
13. Pipe Fill a pastry bag fitted with a plain round 3/4-inch tip (such as Ateco #806) with pate a choux, and pipe 1 1/2-inch rounds (3/4 inch high) onto baking sheets 5.
14. Beat together egg and the water; use your finger to rub egg wash over entire surface, being careful not to let it drip onto the baking sheet (it will inhibit rising), and flatten tips.
15. Bake Cover one sheet with lightly oiled plastic wrap, and place in refrigerator.
16. Bake the other sheet 15 minutes; reduce oven heat to 350F.
17. Bake about 20 minutes more, or until puffs are golden brown.
18. Transfer to a wire rack to let cool completely.
19. Return oven heat to 400F, and repeat process for remaining batch.
20. Fill and finish Whip heavy cream to medium peaks in a small bowl.
21. Stir pastry cream to soften.
22. Add whipped cream to pastry cream in two batches, folding to combine after each.
23. Fill a pastry bag fitted with a coupler and plain round tip (such as Ateco #806).
24. Insert tip into the underside of each cream puff, and fill.
25. Cool completely before dusting with confectioners sugar or dipping tops in glaze, as desired.
26. STIR TOGETHER ingredients in a medium bowl until smooth.
27. Add more water, 1/2 teaspoon at a time, stirring to achieve desired consistency.
28. Glaze can be stored in an airtight container at room temperature up to 3 days.
29. COMBINE WATER, corn syrup, and sugar in a small bowl.
30. Stir over medium-high heat until sugar is dissolved.
31. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming.
32. Once at a boil, remove from heat; add chocolate.
33. Let stand 2 minutes; stir gently until smooth.

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Taken from www.epicurious.com/recipes/food/views/cream-puffs-393882 (may not work)