Biscotti (a Type of Cream Puff) Recipe
The cream-puff cream is a sweet, vanilla cornstarch pudding.
The microwave version of this recipe is just as tasty but better than the regular version, because otherwise it takes an eternity of stirring on the stove. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture.
Instructions:1. Blend everything in large bowl and mix.
2. Roll out on floured board and cut with a four-inch water glass.
3. Make 12 circles.
4. Line greased cupcake pan with the 12 circles.
5. Fill each cup with pastry cream (see below).
6. Top each with another circle cut with a 3 inch glass. Make sure the cake is sealed.
7. Bake 20 to 25 minutes at 375F.
8. Let cool completely in pan.
1. In microwave bowl, mix: sugar, cornstarch and salt. Add a little milk at first to make a smooth paste, then the rest until the mixture is smooth.
2. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened.
3. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly.
4. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture.
5. Microwave at high 1 to 2 min until mixture is thick and glossy.
6. Add butter, vanilla extract and (optionally, for extra flavor) almond extract.
7. Let cream cool before adding to cupcakes or cream puffs. If you're eating it by itself, it's great while it's still warm.