Cream Puff

Boil water, salt, butter. Add flour, all at once. Lower heat and beat with wooden spoon for 3 or 4 minutes. Remove to mixer bowl and rest (cool) for about 2 minutes. Add eggs one at a time and beat one minute after each addition. Then beat on medium speed for 3 minutes to incorporate air into mixture. Refrigerate the dough covered for one hour. It should be good and cold. Preheat the oven for 15 or more minutes to 450F Use parchment paper on jelly roll pan and ice cream scoop to get nice size puffs on sheet. Six puffs is probably all it will hold. Bake at 450F for 15 minutes and then reduce heat to 350F and bake for 30 minutes. DO NOT OPEN OVEN DOOR during this period. As soon as the final 30 minutes is up. Turn the oven off and open the oven door leaving the jelly roll/puffs in the oven to cool for one hour. Lemon filling for Cream Puffs 4 egg yolk, beaten 2 cups sugar 1/3 cup lemon juice, 2 lemons 1 tablespoon lemon zest pinch salt 4 tablespoons cornstarch, rounded 1/2 cup cold water 2 cups water, hot Beat eggs. Beat in lemon juice, zest, salt and sugar. Combine well using hand held mixer. Add cornstarch mixture (the cold water and cornstarch) then add the hot water Cook over double boiler for 20 minutes until thickened. An instant read will register 160 degrees. Put plastic wrap on top of hot custard and cool Topping for lemon puffs 1 cup apricot preserves 1 cup orange marmalade 1 teaspoon lemon zest pinch salt 3 teaspoons Cointreau Combine and simmer for 5 minutes. Add Cointreau cover and store in fridge.