Indulge in the Delight of Homemade Cream Puffs: A Simple and Irresistibly Delicious Dessert
Cream puffs, those delightful French pastries that journeyed to the United States in the 1800s, might initially appear daunting to make, but fear not – they are surprisingly easy. These ethereal pastries begin their journey on the stovetop, and as they bake in the oven, they magically puff up into golden, airy creations. The pièce de résistance? They’re filled with a luscious, sweet cream. In this recipe, we’ll explore the wonders of a velvety vanilla custard cream that harmonizes flawlessly with the light and crispy pastry shells. So, let’s embark on a culinary adventure and elevate your dessert repertoire with these delectable homemade cream puffs!
Cream Puffs
Ingredients
Puffs
- ½ C Water
- ¼ C Butter
- ½ C Flour
- 2 Eggs
Custard Cream Filling
- ⅓ C Sugar
- 2 ½ Tbsp Cornstarch
- ⅛ Tsp Salt
- 2 C Milk 2% or whole milk
- 2 Egg Yolks slightly beaten
- 1 Tbsp Butter
- 2 Tsp Vanilla
Instructions
Puffs
- Heat the oven to 400 degrees.
- Heat the water and butter in a saucepan until it starts to boil.
- Stir in the flour, lower the heat, and continue stirring until it forms a ball.
- Remove from heat and beat in the eggs all at once.
- Continue beating until the dough is smooth.
- Use a tablespoon scoop out and drop the dough onto an ungreased baking sheet. It should make approximately six puffs.
- Bake for 35 to 40 minutes or until the puffs are puffed and golden borwn.
- Let cool.
- Cut off the tops of the puffs and fill them with the custard cream filling.
- Replace the tops and sprinkle with powdered sugar.
Custard Cream Filling
- Slightly beat the two egg yolks and set them aside in a separate mixing bowl.
- Mix sugar, cornstarch, and salt in a 2 qt saucepan.
- Slowly stir in the milk.
- Cook over medium heat, stirring constantly until the mixture thickens and boils.
- Once the mixture is boiling, remove it from the heat and slowly pour half of the mixture into the egg yolks while rapidly whisking.
- Once it's thoroughly mixed, add the egg mixture back into the saucepan with the hot mixture.
- Boil and stir for another minute or so until it is a nice thick consistency.
- Remove from heat and stir in the vanilla and butter.
- Let cool before filling the cream into your puffs.
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These are so good… I am glad you have started making them again!