Peanut Butter Plouffes
Peanut Butter Cream:
3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup cornstarch
1 tablespoon flour
4 egg yolks
4 tablespoons butter
1 cup heavy cream, whipped to soft peaks
3/4 cup creamy peanut butter
1 cup water
8 tablespoons butter
1/4 teaspoon salt
1 1/4 cups flour
4 large eggs
For the peanut butter cream: In a medium saucepan, stir together 2 1/2 cups of the milk, the sugar and salt. Bring the mixture to a boil over medium heat.
In a small bowl, whisk the cornstarch, flour and egg yolks with the remaining 1/2 cup milk. Whisk some of the boiling milk mixture with the egg yolks, then pour back into the saucepan and return to the heat. Bring to a boil, stirring constantly, and boil for 30 seconds. Remove from the heat and strain the mixture into a bowl.
Stir in the butter and vanilla. Add the peanut butter and stir until smooth. Refrigerate the mixture until cool and then fold into the whipped cream. This recipe will make enough filling for a double-recipe of Plouffes.
For the Plouffe Pastry: Preheat oven to 425 F.
Put the water, butter and salt in a saucepan and bring to a rolling boil. Remove from heat and add the flour all at once, stirring vigorously. Return the pan to the burner and cook over medium heat, stirring constantly, until the mixture forms a ball, about 1 minute. Remove the pan from the heat and let the mixture cool for 5 to 10 minutes. Transfer the dough to a mixing bowl and beat in the eggs one at a time, until the mixture becomes fluffy. Beat for at least 2 minutes after adding the last egg.
Using a spoon, drop balls of the pastry 3 inches apart on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 F and bake for an additional 15 minutes. Turn off the oven, leave the door slightly open and let the pastry cool in the oven for 30 minutes. Remove from the oven and cool completely.
Carefully split the pastry plouffes in half and fill with the peanut-butter cream. Makes approximately 16 plouffes.