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–+ servings
Cream Puffs

Cream Puffs

Michelle Tucker
A delightfully fun pastry filled with vanilla custard cream.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine French
Servings 6

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.

Video

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