CREAM PUFFS

1. Preheat oven to 400oF. Line cookie sheets with baking paper. Set aside.
2. Boil water in a saucepan thenadd margarine. Mix untilmargarine ismelted. Lower heat and add flour while mixing vigorouslyuntil mixture comes away fromthe sides of the pan. Cook for another minute. Remove from heat.
3. Transfer paste to mixerwith paddle attachment. Add eggs one at a time, beating well after each addition. Beat until paste is smooth and lukewarm.
4. Prepare pastry bag by using a tip with 1/2 inch opening. Place paste in bag and pipe into small mounds (1.5 inches in diameter) on prepared baking sheet 2” apart. Bake for 20 minutes. Lower heat to 350oF and bake for another 15minutes.Set aside to cool.
5. Prepare filling by combining milk, sugar, eggs, vanilla and cake flour in a saucepan. Mix until
   compl
   etely dissolved. Cook over medium heat, stirring continuously until thick. Remove
   from fire and then add butter. Mix until blended. Cool.
   Fill puffs by injecting in cream using
   a tip with a 1/4 inch opening.
6. Prepare caramel syrup by combining sugar and
   water. Bring to boil over moderate heat until
   mixture becomes amber or brown in color. Remove from heat. Using a spoon, Drizzle over
   cream puffs.

Makes 12 pieces.