Light & Fluffy Cream Filled Cream Puffs

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Bring back childhood memories with this easy recipe for cream puffs.

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.

 

Did  you know cream puff fillings can be sweet or savory?

Below are a few recommendations of both.

Sweet filling suggestions:

• 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 filling suggestions:

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

The filling choices are endless!

Cream Puff Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup unbleached flour sifted
• 1/4 teaspoon salt
• 4 eggs

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. See pastry cream filling recipe below.
9. Sprinkle with powdered sugar and drizzle with hot fudge (optional but highly recommended).

Pastry Cream Filling Ingredients:

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

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 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).

ENJOY!

I AM SO EXCITED THAT YOU ARE VIEWING JETT’S CREAM PUFFS RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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Printable version below

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We use the Chef’n Sift’n Sieve for sifting flour

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Perfect for sprinkling powdered sugar. We recommend this set of four because you will use them all.

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Wire Whisks are a must. Especially these three for a great deal.

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These bags are perfect for filling cream puffs and for drizzling chocolate.

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Make fancy tops to cream puffs, cup cakes, cakes or deviled eggs with these decorating tips.

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Learn to make fancy iced designs.

 

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