Suvudu Universe

Welcome back to Courtney Cooks Star Wars, your blog for Star Wars recipe geekery.

Well, it’s dessert time again. Today’s recipe is in honor of a very special birthday, Luke Skywalker himself, Mark Hamill! The inspiration for this recipe is from the 2010 novel, Rebel Force: Trapped, by Alex Wheeler. Featured in the book are Corellian Cream Puffs, a type of soft food containingcream, native tothe planet Corellia. I’ve chosen a basic cream puff recipe, with a special toffee sauce.

This recipe may look difficult, but I promise, if you can do basic baking, you can make these delicious puffs of cream.

Corellian Cream Puffs

Makes about 12 medium sized puffs

Ingredients:

1 cup water

½ cup butter

1 cup all-purpose flour

¼ tsp. salt

4 eggs

1 pint heavy cream

½ tsp vanilla

1 TBS. white sugar

1.Preheat oven to 450 degrees Fahrenheit.

2.Place medium sized sauce pan on stove and heat the water to boiling. Add in the butter. Be sure to stir as the butter melts; return mixture to a boil.

3.Add flour and salt all at once. Stir briskly; the mixture will form a ball.

4.Remove mixture from the heat. Add eggs, one at a time, stirring well after each addition. Once all the eggs are added the mixture should be smooth. Drop heaping tablespoons of the mixture onto a non-stick cookie sheet, allowing for room to spread.

5.Bake for 15 minutes, and then reduce the oven temperature to 325 degrees and bake an additional 25 minutes.

6.Once baked, remove the puffs from the oven and let cool slightly. Turn off the oven. Cut the puffs in half, and scoop out the soft dough from the inside. They will not be cooked all the way – this is normal!

7.Place the split puffs back on the cookie sheet, and place it in the now-turned-off oven. This will allow the puffs to dry. Leave in the oven for about 20-25 minutes more. Remove puffs to a wire cooling rack.

8.While the puffs are cooling, in a medium bowl whip the heavy cream with an electric mixer until stiff peaks form. Gently stir in the sugar and vanilla. Fill the puffs with the cream mixture. Top with your favorite sauce. My recommendation is as follows:

For the sauce:

In a saucepan over medium heat, melt 1/4 cup butter. Stir in 1 cup of brown sugar, ½ cup light corn syrup, 1 TBS water, and ½ can (14 oz.) of sweetened condensed milk. Stir and cook until thickened. Remove from the heat; stir in the vanilla.