Pate a Choux Hamantaschen

PUFFS
1 cup water
1 stick unsalted butter
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup flour
4 large eggs

PASTRY CREAM
2 cups milk
4 egg yolks
2/3 cup sugar
pinch of salt
1/4 cup cornstarch
2 Tablespoons butter cut into little pieces
1 1/2 teaspoons vanilla

CARAMEL
1 cup sugar
1/3 cup water
3 Tablespoons white corn syrup

1. To make the puffs, bring the water, butter, salt, and sugar and vanilla to a boil in a medium saucepan. Remove from the heat and IMMEDIATELY add the flour all at once and rapidly beat the mixture with a wooden spoon until a ball of dough is formed.

2. Return the pan to a moderate heat and mix the dough until a film forms on the bottom of the pan. Remove the pan from the stove. Add the eggs one at a time beating to incorporate thoroughly before you add another egg.

3. Using a half inch star tip in a pastry bag, pipe the dough in the shape of triangles onto a cookie sheet that has been lined with parchment paper or lightly greased.

4. Bake for 20 minutes at 425F. Cut a little slit in the sides of the puffs to let out steam and then return to a turned off oven for another 5 – 10 minutes to dry. Cool completely and then fill with the pastry cream.

5. To make the pastry cream, heat 1 1/2 cups of the milk until it is scalded. Meanwhile, combine the remaining 1/2 cup milk with the cornstarch.

6. Whisk the egg yolks in a medium bowl with the sugar and salt until light and fluffy.

7. Rapidly whisk the egg yolk mixture as you slowly add the scalded milk. Combine thoroughly. Add the cornstarch mixture and stir constantly.

8. Return this mixture to the saucepan used for heating the milk and cook over moderate heat until the mixture begins to thicken. STIR CONSTANTLY. Add the butter as you are stirring.

9. The mixture will take about 6 minutes to thicken. When it is thick, reduce the heat to low and cook for 2 more minutes.

10. Transfer the cream to a bowl and stir in the vanilla. Let cool and use as your filling for the Hamantashen. OR…

11. Use a small plain or star tip in a pastry bag to fill the triangles. Fold down the pastry bag half way and add the filling. Bring up the sides of the bag and then twist the bag until the filling is at the tip. Pipe the filling into each side of the triangle or slice the pastry horizontally and pipe the filling over the bottom, cover with the top, and then dust the tops of the Hamantaschen with confectioner’s sugar and serve.

Tina’s Tidbits:

• If piping a firm filling into the bottom of a cut triangle, use a larger star tip so the design ridges show through.