Cream Puffs

• Filling:
• 1 1/2 cups 2% low fat milk, divided
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 large eggs
• 1 teaspoon chilled butter, cut into small pieces
• 2 teaspoons vanilla extract
• 1 cup frozen fat-free whipped topping, thawed
• Shells:
• 1 cup water
• 3 tablespoons butter
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 2 large egg whites
• 1 teaspoon powdered sugar

1. To prepare filling, heat 1 1/4 cups milk in a medium, heavy saucepan to 180u0b0 or until tiny bubbles form around the edge (do not boil). Combine remaining 1/4 cup milk, 1/4 cup granulated sugar, cornstarch, 1/8 teaspoon salt, and 2 eggs in a medium bowl, stirring well with a whisk. Gradually add the hot milk to the sugar mixture, stirring constantly. Place milk mixture in pan. Add 1 teaspoon butter; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Strain mixture through a sieve into a bowl; stir in vanilla. Place plastic wrap directly on surface of custard; refrigerate 2 hours or until chilled. Fold in whipped topping. Cover and chill.
2. Preheat oven to 425u0b0.
3. To prepare shells, cover a large, heavy baking sheet with parchment paper. Combine water, 3 tablespoons butter, 2 teaspoons granulated sugar, and 1/4 teaspoon salt in a large, heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon. Bring to a boil; remove from heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to water mixture, stirring well until smooth and mixture pulls away from sides of pan. Return pan to heat; cook 30 seconds, stirring constantly. Remove pan from heat. Add 2 eggs and egg whites, 1 at a time, beating with a mixer at medium speed just until combined. Beat 1 minute at medium speed.
4. Drop the dough into 10 mounds (about 1/4 cup each), 2 inches apart, onto prepared baking sheet. Bake at 425u0b0 for 20 minutes; reduce oven temperature to 350u0b0 (do not open oven door). Bake an additional 20 minutes. Turn oven off, and partially open oven door. Pierce the top of each puff with a knife; cool puffs in oven 20 minutes. Remove from oven; cool completely on a wire rack.
5. Cut top third off puffs; fill each puff with about 1 tablespoon filling. Replace tops, and sprinkle with powdered sugar.
6. Note: A small rubber spatula is the best tool for releasing the sticky cream puff dough onto the baking sheet.

filling, milk, granulated sugar, cornstarch, salt, eggs, butter, vanilla, water, butter, sugar, salt, flour, eggs, egg whites, powdered sugar

Taken from www.myrecipes.com/recipe/cream-puffs-0 (may not work)