So Easy! Cream Puffs With Homemade Custard Filling
Author: Parsnips and Parsimony
Recipe type: Dessert
Serves: 12 large cream puffs
- Cream Puff Shells:
- 1 cups water
- ½ cups butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- Custard Cream Filling:
- ¾ cup sugar
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 4 egg yolks, beaten
- 2 teaspoons high quality vanilla
- Powdered sugar for dusting
- Cream Puff Shells:
- Preheat oven to 400F
- In a heavy bottom sauce pan, combine water and butter and bring to a rolling boil.
- Add flour to butter and water mixture and stir until well mixed and free of lumps.
- Add eggs, one at a time and stirring VIGOROUSLY until dough comes together.
- Continue adding eggs, one at a time until all have been mixed in well.
- Drop tablespoons of batter on un-greased cookie sheet.
- Bake at 400F for 25-35 minutes until golden brown and hollow.
- Remove from oven and allow to cool.
- Custard Cream Filling:
- After washing out the pan that use used for the cream puff dough, add flour, sugar and salt and whisk to combine.
- Add milk and whisk to combine.
- Over medium heat, stir mixture until boiling.
- Boil for ONLY 1 minute. Mixture will be thick.
- Remove some of the cooked batter and add to beaten egg yolks. Stir quickly so as not to cook the eggs.
- Once well mixed, add egg mixture into milk mixture and whisk quickly.
- Return pan to heat and continue stirring until the mixture is boiling.
- Remove from heat and add vanilla.
- Allow filling to cool prior to filling cream puffs.
- To fill the shells, open up shells and spoon filling into them.
- Finish cream puffs by sprinkling powder sugar on top or top with chocolate frosting.
- Enjoy!
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/so-easy-cream-puffs-with-homemade-custard-filling/
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