wanda, sorry for the late post. i have been busy lately. here is mine if you haven't found a good recipe yet.

Pastry Cream

1-1/2 cups 2 cups 3 cups
milk 1 c 1-1/2 c 2 c
sugar 1/3 c 1/2c 2/3 c
egg yolks 3 4 6
salt pinch pinch pinch
flour 2-1/2 T 1/4 c 1/3 c
vanilla 1 t 1-1/2 t 2 t

combine the milk and hald sugar in a nonreactive saucepan. whisk once and place over med. heat to come to a boil.
meanwhile, whisk the yolk and salt in a bowl and whisk in the remaining sugar. sift the flour over the yolks and mix in.
when the milk boils, whisk 1/3 of the boiled milk into the egg mixture, whisking constantly. return the milk to a boil, then pour the hot egg mixture back in a stream, whisking constantly. continue whisking until the cream thickens and comes to a boil. remove from the heat and whisk in teh vanilla. b4 chilling the pastry cream, recheck the recipe in which it is used for other ingredients to be added b4 the pastry cream is chilled.
pour the cream into a heat proof galss or stainless-stell bowl or pan. press plastic wrap directly against the surface of the cream. chill immediately.

**pastry cream must be cold when used, it lends itself well to advance preparation, though it should not be prepared sooner than the day b4 it is to be used.
**make sure all the implements and vessels used formaking it are perfectly clean -- it spoil easily.
** always refrigerate pastry cream immediately afetr it is made to eliminate of bacterial breeding.
Pate A Choux (Cream Puff Pastry)

make about 3 cups cough, enough for about 12 to 18 small pastries

1 cup water
6 T. unsalted butter
1/4 t. salt
1 cup unbleached all-purpose flour
4 large eggs

combine the water, butter and salt in a saucepan over med. heat and bring to a boil, stiriing occasionally. As soon as it comes to teh boil, remove from the heat and sift in the flour, stirring with a wooden spoon to combine smoothly.
return to the heat and cook, stirring constantly, until the paste dries slightly and begings toleave the sides of the pan.
transfer the paste to a bowl and stir with a wooden spoon for 1 min to cool slightly,
add eggs, one at a time, beating each until it is absorbed b4 adding the next. use the pastry immediately.

** the pate a chous will puu better in the oven when freshly made. if you must wait before piping and baking, press plastic wrap against the surfice of the paste to prevert a skin from forming.

** if you need the instruction for piping the pastry, i will type it out later. i am short of time today!

signing off,