If the choux (pronounced shoe) fits.

Ah, cream puffs. Who doesn't like a good cream puff? A few years back, I discovered a nice recipe for Italian cream puffs, or bignè alla crema pasticcera. Typically, a cream puff or eclair is either filled with whipped cream or custard. I like both homemade custard and whipped cream, however, when the two are folded together (similar to a mousse), something awesome is accomplished. You have the flavor of the custard and the lightness of the whipped cream, and it's a beautiful thing (or "beautiful ting" for my relatives). If you've not made choux pastry, you're in for a workout. These pastries are pretty finicky, too, but worth it. Here it is:

Pastry:

1 1/2 C warm water

3/4 C butter (1 1/2 sticks)

1/2 t vanilla

pinch of salt

1 1/2 C flour

6 eggs

Preheat oven to 375°. In a heavy bottomed pan heat water, butter, and salt. When butter is melted, stir in flour, cook on medium for 8 minutes while stirring the whole time (workout time). Remove from heat and scrape into KitchenAid bowl (or by hand, but at this point, your arm is probably tired). mix on low with the paddle, and let cool for a minutes. Slowly add eggs and vanilla. Once mixed, scoop dough onto greased cookie sheet (I use half sheet pans) OR you can use a pastry bag. If there are points or rough spots after you put the pastries on the pan, dip your finger in water and smooth them. Bake for about 25 minutes until pastries are golden brown, DO NOT take them out too early or they will collapse. It's better if they're a bit browned and crispy of the outside since they will be filled with cream anyway. When you take them out of the oven, take a small pairing knife and poke a hole near the top of each one to let any steam escape. Cool on wire racks. 

Custard:

1 1/4 C milk

2 eggs

1/3 C sugar

1/3 C flour 1 t vanilla

2 C whipping cream (whip, set aside to fold in later).

Scald milk in a heavy bottomed pan on med/low. In a separate bowl, beat eggs and sugar until fully mixed and a pale yellow color. Slowly beat in flour until fully mixed. Very slowly add a small ladle of scalded milk while beating, continue slowly until all milk is added (if added too fast, eggs will cook, very bad indeed). Return mixture to pan and bring to a boil, stirring constantly. Simmer for 5-6 minutes or until desired consistency is reached. Take off heat, add vanilla, and let cool completely. Once cooled, fold whipped cream and custard together and fill pastries with pastry bag. Fill right before serving or pastries will become soggy. Pastries will last several months in the freezer (not filled) if wrapped well. To serve, you can dust with powdered sugar, but I prefer to dip each in chocolate ganache. Should make about 24 depending on the size of the scoop used, or amount "piped" out of the pastry bag (about 1 1/2 in diameter).  

Sorry about the semi-blurry pic : ). You get the idea, though. 

For the ganache:

12 oz semi-sweet chocolate chips

1 C cream

2 oz butter

1 T corn syrup

Scald cream, butter, corn syrup, pour over chocolate chips and stir. You do not need the butter or corn syrup, but it gives it a richness and a more glossy finish. It will keep in the freezer for several months. When ready to use, scoop a little in a bowl and microwave for short bursts, stir in between. I also use this to pour over my 2-layer cheesecakes, ie. triple chocolate, chocolate/raspberry, etc. See earlier post.  

Buon Appetito!