From frozen cream puffs..

Those leftover cream puff shells frozen beautifully from June's Strawberry Party ... so I made some more pastry cream and whipped this impressive dessert up in no time!

Luscious Pastry Cream

Enough to fill about 20 cream puffs.

2 cups milk

6 large egg yolks

1/2 cup sugar

1/3 cup sifted corn starch

3 1/2 tbsp butter, chopped in cubes and at room temperature

Directions:

In a heavy bottom saucepan bring the milk to a simmer over medium heat.

Meanwhile in another heavy bottom saucepan whisk your egg yolks, sugar and corn starch together until you get a creamy yellow mixture.

When the milk simmers at the point just before boiling remove from heat, get your whisk ready and pour a bit into your egg mixture whisking to temper it..... now it's safe to add it all and whisk.

Set the pot back onto the heat (medium-medium low) and whisk until it thickens.

Have a bowl and a strainer ready (the strainer just for a smoother finish but mine had no lumps or anything) Once it thickens strain it into the bowl (scraping the strainer to get it all through)

Wait 5 mins then begin stirring in your butter cubes, little at a time until it's all incorporated, luscious, smooth and shiny.

Cover with a cling wrap to avoid a film in the top of your custard and let it cool, then you can set it in the fridge. Or put it in a pastry bag and set it in another container in the fridge to avoid the extra step when ready to fill.

TO Prepare pre-made frozen shells:
Remove your shells from the freezer the night before and set in the fridge. When ready to use lay them out on a baking sheet and bake at 200 F for 8 10 mins or so until they are solid when tapped on with your fingers, they should be dry but not browned any more than they were when baked.

Let these cool well before stuffing.

To stuff: Poke a small hole in the bottom with a paring knife and then put the pastry bag tip inside and slowly fill.

Drizzle chocolate or make a ganache glaze, recipe here.