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Cream Puff Filling


made up this filling for the profiterole recipe i posted since the creme angelaise recipe i was given contained egg yolks (which i avoid like the plague). enough to fill 1/2 recipe of my profiteroles

Time: 30 minutes


  • whisk all ingredients together to dissolve cornstarch
  • put into a saucepan over med-high heat , stirring constantly
  • when it starts to bubble over itself , remove from heat , continuing to stir and add vanilla to taste preference
  • add more water if too thick
  • refrigerate for a couple of hours , stir , and check consistency
  • if still too thick , add more water and stir again
  • repeat , if necessary
  • put in old-fashioned ketchup / mustard squeeze bottles and pipe chilled mixture inside puffs

cream puff filling image

Number Of Ingredients: 5


  1. splenda sugar substitute
  2. water
  3. half-and-half
  4. cornstarch
  5. vanilla extract


These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.

Recipe From

Provided by ashleyvonrock

Time 55m

Yield 24 cream puffs, 4-6 serving(s)


  • preheat oven to 450 degrees.
  • bring butter/margarine and water to a boil in medium saucepan.
  • take off heat
  • stir in all flour and salt until it balls up.
  • let cool 10 minutes
  • beat in eggs, one at a time.
  • drop by spoonfuls onto greased cookie sheet.
  • bake for 15 minutes.
  • reduce heat to 325 degrees.
  • bake for 25 minutes.
  • Do Not Open The Oven during this time.
  • Start the cream filling during cooking.
  • mix instant pudding with milk.
  • add cool whip
  • blend until smooth.
  • slice open shells and fill with filling.
  • sprinkle with powdered sugar.

Best Ever Cream Puffs With Vanilla Filling image

Number Of Ingredients: 8


  • 1 cup water
  • 1/2 cup butter or 1/2 cup margarine
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 5 ounces instant pudding mix (1 large box, flavor of your choice, I use vanilla)
  • 8 ounces milk (1 cup)
  • 8 ounces Cool Whip (1 regular container)


This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!

Recipe From

Provided by hungrykitten

Time 50m

Yield 12-18 cream puffs


  • For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
  • Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
  • Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
  • Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
  • Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
  • For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
  • Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

Cream Puffs With Custard Filling image

Number Of Ingredients: 11


  • 1/2 cup water
  • 1/4 cup margarine
  • 1/2 cup sifted flour
  • 2 eggs
  • 2 tablespoons margarine
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 egg yolks, slightly beaten
  • 1 teaspoon vanilla


Recipe From

Provided by Food Network

Time 1h5m

Yield 30 servings


  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

Cream Puffs image

Number Of Ingredients: 9


  • 1 cup water
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons granulated sugar
  • 1 cup all-purpose flour
  • 3 to 4 eggs, plus 1 egg for egg wash
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla

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  2. In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and 1 teaspoon vanilla extract to the bowl. Whip the mixture on medium-low speed (setting 4) until the cream is frothy with bubbles on the surface, about 1 minute.Increase the speed to medium-high (setting 8), whip until smooth, stiff peaks form, about 2 minutes. If needed, continue to whip in 5-second intervals. Do not over whip, or the cream will become curdled.
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