Disillusioned Kids Cream Puffs

http://www.nytimes.com/2012/07/02/us/politics/economy-cuts-into-obamas-youth-support.html?_r=1&ref=politics

Obama has lost support among 18 to 24 year olds, some of whom were too young to get swept up in politics during 2008.


Disillusioned Kids Cream Puffs
Makes 32 cream puffs


A spirit-lifting dessert.

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt, divided

1-1/2 cups milk

1-1/2 cups half and half

3 egg yolks + 4 eggs, divided

1 stick butter, divided

1 Tbsp. pure vanilla extract

1 cup water

1 cup flour

2 oz. chocolate, melted

Combine sugar, cornstarch, half of the salt and milk in a saucepan. Whisk in half and half and egg yolks.  Cook over medium high heat, stirring constantly, 5 to 7 minutes or until thickened.

Remove from heat; add vanilla and 1 Tbsp. butter.  Whisk until butter is melted.  Cool 15 minutes, then place plastic wrap over pudding directly against top of pudding.  Set aside in refrigerator 2 hours to cool completely.

While pudding is cooling, heat oven to 425°F.  Bring water and remaining butter to a boil.  Stir in flour and remaining salt until the mixture forms a ball.  Transfer to large mixing bowl.  Beat in eggs, one at a time.

Drop dough by tablespoonfuls onto ungreased baking sheet.  Bake 25 minutes until golden brown.  Cool completely.

Spoon pudding in pastry bag or zip lock bag fitted with plain pastry tip.  Poke bottom of puffs with tip and squeeze bag to fill cream puffs with pudding from the bottom.  Place on platter, right side up. Drizzle tops of cream puffs with melted chocolate.  Store in refrigerator until ready to serve.

Note: there will be some pudding left over.  It's not a problem if you like pudding or have kids.