Italian Cream Puffs With Custard Filling Recipe Recipe For Chicken

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CREAM PUFFS I



Cream Puffs I image

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

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.

Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g

YES, YOU CAN MAKE HOMEMADE CREAM PUFFS, WE PROMISE



Yes, You CAN Make Homemade Cream Puffs, We Promise image

These heavenly bite-size treats are surprisingly easy to make at home with this foolproof recipe from the "Cake Boss."

Provided by Buddy Valastro

Number Of Ingredients 12

2 1/2 cups whole milk
1 tablespoon pure vanilla extract
1 cup sugar
2/3 cup cake flour
sifted
5 extra-large egg yolks
2 teaspoons salted butter
1 cup water
6 tablespoons unsalted butter
1/8 teaspoon salt
1 cup all-purpose flour
4 extra-large eggs

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



Cream Puffs With Custard Filling image

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!

Provided by hungrykitten

Categories     Dessert

Time 50m

Yield 12-18 cream puffs

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

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.

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