Cream Puffs With Custard Filling Recipes

YES, YOU CAN MAKE HOMEMADE CREAM PUFFS, WE PROMISE

Steps:

• For the Italian custard cream: Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat
• In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
• Ladle a cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
• Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
• As you are beating, move the pot on and off the flame so that you don't scramble the eggs
• (Buddy's Tip: The longer you cook this cream, the thicker it will become, so you can -- and should -- adjust the texture to suit your taste
• ) Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
• Transfer to a bowl
• Let cool, cover with plastic wrap, and refrigerate at least 6 hours or up to 1 week
• (To make chocolate custard cream, add 1½ ounces melted, cooled unsweetened chocolate along with the butter
• For a richer chocolate flavor, add a little more
• ) For the choux pastry: Put the water, butter, and salt in a heavy saucepan and bring to a boil over high heat
• Add the flour and stir with a wooden spoon until the ingredients come together in a smooth, uniform dough, about 2 minutes
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment
• (You may also use a hand mixer
• ) Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between eggs, and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula
• Finish with the final egg and mix for an additional two minutes
• (Buddy's Tip: Use the dough immediately
• It does not refrigerate well
• ) For the cream puffs: Position a rack in the center of the oven and preheat to 450F
• Transfer the dough into a pastry bag fitted with the #6 plain tip
• Pipe rounds onto two non-stick baking trays, about 2 inches in diameter by about ½ inch high, leaving 2 inches between puffs
• (You should be able to make 24 puffs
• ) Bake the cream puff shells in the oven, in batches if necessary, until they are golden brown and they have set enough that you can pick them up (test by gently pinching one with your thumb and forefinger to see if it can be lifted), 15 to 20 minutes
• Remove the tray from the oven and let the shells cool on the tray for 20 minutes
• (The cream puff shells can be frozen in a plastic freezer bag for up to 1 month; let come to room temperature before cutting and filling
• ) Fill the puffs by either cutting them in half horizontally with a serrated knife and piping them full of Italian Custard Cream, or by using your pinkie to hollow out the puffs from the bottom and piping the cream into them through the hole

CREAM PUFFS WITH CUSTARD FILLING

Steps:

• 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 I

Steps:

• For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
• Preheat oven to 450 degrees F (230 degrees C).
• For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
• Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.