Light & Fluffy Cream Filled Cream Puffs

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This easy recipe for cream puffs will bring back childhood memories of when your grandmother made this mouthwatering dessert.

Many memories come in the form of a recipe as this one does for me. My grandmother made these light and airy cream puffs and filled them with homemade pudding. So, I thought I would share this yummy cream puff recipe of grams with you. Hope you enjoy!

Cream Puff Fillings

Classic cream puffs are usually filled with a wonderful creamy filling. Some prefer it plain or with powdered sugar sprinkled on top. As for me, I like the classic cream puff with a sweet filling topped with powdered sugar but savory fillings can be used as well. Below are a few recommendations for both but the filling choices could be endless!

Sweet Cream Puff Fillings:

• Custards
• Chocolate Cream
• Lemon Cream
• Banana Cream Pudding
• Vanilla Pastry Cream (this is the one I am going to share)
• Italian Cream
• Ice Cream
• Fruit fillings
• or just plain Whipped Cream!

Savory Cream Puff Fillings:

• Lobster Bisque
• Chicken Florentine
• Garlic Chicken
• Creamy Mushroom

Old Fashioned Cream Puffs Recipe

Ingredients for Cream Puffs

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup unbleached flour sifted or all-purpose flour
• 1/4 teaspoon salt
• 4 eggs

Ingredients for Creamy Filling

• 2 Cups whole milk
• 6 Tablespoons granulated sugar
• Pinch salt
• 2 1/2 Tablespoons cornstarch
• 1 Tablespoon vanilla extract
• 6 large egg yolks
• 3 Tablespoons unsalted butter

Instructions for Cream Puff

1. In a 2 Qt saucepan bring water and butter to a boil.
2. Sift flour and salt together into a bowl.
3. Add flour mixture to water and beat vigorously until mixture is thick, smooth and comes away easily from sides of pan.
4. Remove from heat and add eggs one at a time beating thoroughly after each egg until mixture is smooth and blended.
5. Drop mixture from tablespoon about 2″ apart on greased baking sheet (mixture should hold its shape and not spread).
6. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce heat to 400 degrees Fahrenheit and continue baking for 25 minutes.
7. Remove from oven and place on cooling rack. Split each puff half way and anchor with a toothpick (this aids in releasing steam).
8. To fill the cream puffs use decorating tips as it makes it a much easier process. See pastry cream filling recipe below.
9. Sprinkle with powdered sugar and drizzle with hot fudge (optional but highly recommended)

Instructions for Creamy Filling

1. In 2 Qt saucepan heat milk over medium heat and bring to boil.
2. Place sugar, yolks, cornstarch and salt in a bowl. Whisk until mixture is thick and smooth. Set aside.
3. As soon as milk starts to bubble, remove from heat.
4. Slowly pour half of hot milk into egg mixture  stirring constantly to temper the egg mix. When eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
5. Heat the mixture over medium heat and whisk vigorously until thickened (about 2-3 minutes).
6. Let mixture come to a boil. Continue cooking for 2 minutes. Remove from heat and add butter. Whisk in butter until completely melted.
7. Pour mixture into a bowl and immediately cover surface with plastic wrap. Make sure plastic wrap is touching the whole surface . This prevents a skin from forming on top.
8. Let pastry cream cool at room temperature then place in refrigerator for a few hours or overnight.
9. Using decorating tips fill cream puffs.
10. Sprinkle with powdered sugar and with a piping bag drizzle with hot fudge (optional but highly recommended).

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR CREAM PUFFS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Print

Cream Puffs

This easy recipe for cream puffs will bring back childhood memories of when your grandmother made this mouthwatering dessert.

Course Dessert

Cuisine American

Keyword cream puffs, pastry

Prep Time 45 minutes

Cook Time 35 minutes

Cool 2 hours

Total Time 3 hours 20 minutes

Servings 15 Puffs

Author Jettskitchen.com

Ingredients

Cream Puff Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup unbleached flour sifted or all-purpose flour
• 1/4 teaspoon salt
• 4 eggs

Cream Filling Ingredients

• 2 cups whole milk
• 6 Tablespoons granulated sugar
• pinch salt
• 2 1/2 Tablespoons cornstarch
• 1 Tablespoon vanilla extract
• 6 large egg yolks
• 3 Tablespoons unsalted butter

Instructions

Cream Puff Directions

1. In a 2 Qt saucepan bring water and butter to a boil.

2. Sift flour and salt together in a bowl.

3. Add flour mixture to water and beat vigorously until mixture is thick, smooth and comes away easily from sides of pan.

4. Remove from heat and add eggs one at a time beating thoroughly after each egg until mixture is smooth and blended.

5. Drop mixture from tablespoon about 2″ apart on greased baking sheet (mixture should hold its shape and not spread).

6. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce heat to 400 degrees Fahrenheit and continue baking for 25 minutes.

7. Remove from oven and place on cooling rack. Split each puff half way and anchor with a toothpick (this aids in releasing steam).

   

8. Using decorating tips fill with your choice of filling.

Pastry Cream Filling Directions

1. In 2 Qt saucepan heat milk over medium heat and bring to boil.

2. Place sugar, yolks, cornstarch and salt in a bowl. Whisk until mixture is thick and smooth. Set aside.

3. As soon as milk starts to bubble, remove from heat.

4. Slowly pour half of hot milk into egg mixture stirring constantly to temper the egg mix. When eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

5. Heat the mixture over medium heat while whisking vigorously until thickened (about 2-3 minutes).

6. Let mixture come to a boil. Continue cooking for 2 minutes. Remove from heat and add butter. Whisk in butter until completely melted.

7. Pour mixture into a bowl and immediately cover surface with plastic wrap. Make sure plastic wrap is touching the whole surface. This prevents a skin from forming on top.

8. Let pastry cream cool at room temperature then place in refrigerator for a few hours or overnight.

9. Using decorating tips fill cream puffs.

10. Sprinkle with powdered sugar and drizzle with hot fudge (optional but highly recommended).