WINDBEUTEL (GRANDMAS GERMAN CREAM PUFFS)

Steps:

• 1. Heat the butter and water to a rolling boil on stove top in a saucepan
• 2. Stir in all the flour and beat quickly for about a minute, or until a nice ball forms.
• 3. Take sauce pan off of heat and beat eggs in, 1 egg at a time, until this mixture is smooth and shiny looking.
• 4. On an ungreased baking sheet drop batter by 1/4 cupfuls and be sure to space them about 3 inches apart.
• 5. Bake 35 to 40 minutes in a preheated 400 degree oven or until pastries are puffy and golden brown.
• 6. Remove from oven and allow to cool completely on wire rack.
• 7. Cream Cheese Filling: Beat Filling ingredients together in a bowl until fluffy and will hold form well. Refrigerate until ready to use. Vanilla cream filling: Mix egg yolks with the sugar and starch using some of the reserved milk to make a nice and smooth consistency. In a saucpan bring the remaining milk to a boil, being careful not to scorch or burn the milk, then turn heat down to low. While whisking vigorously stir the egg yolk mixture into the heated milk. Let this come to a puff and then take it from te heat immedietly. Continue to mix this for 40 sec to a minute. Now is the time to add your extract to this. For a nice light texture you can either stir this while it is still hot into the stiffened egg whites or you can fold whipped cream into the cooled cream mixture.
• 8. When ready to serve,split the pastries in half and using a fluted pastry tube, fill with the cream cheese mixture.
• 9. Place tops back on pastries and sprinkle with powdered sugar, sugar or cinnamon and sugar and serve immediately. Serve with a scoop of ice cream if desired : )