Excellent recipe - the best cream puffs I've ever made. 21 g Cool thoroughly. The cream is wonderful. I followed one reviewers advice and cooked for 20 minutes at 450 degrees, then for 5 minutes at 350 degrees, and then for 5 minutes at 250 degrees - they came out perfect! This is a recipe my mom has been making forever and it is so yummy! Wonderful cream puffs just like my mother used to make! Preheat oven to 400 degrees. Ingredients of Cream Puffs. Percent Daily Values are based on a 2,000 calorie diet. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. It will taste like ice cream … Over medium heat, bring to boiling; remove from heat. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). I HAVE MADE ANOTHER VERSION BEFORE THAT TURNED OUT GREAT HOWEVER WITH THIS ONE THE CREAM PUFFS DID NOT HOLLOW OUT WHEN THEY BAKED. I use custard powder to replace the egg yolk, so there is no need to worry about what to cook with the egg whites. Add comma separated list of ingredients to exclude from recipe. Remove from heat. Homemade vanilla custard is made on the stove top and chilled while the pastry dough is prepared. Could not stop eating them. With wooden spoon, beat in flour all at once. at 400 degrees was too long about 20 mins should be fine. Stir in milk, a little at a time, until smooth. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. In medium size heavy saucepan, combine 1 cup water with the butter and salt. 255 calories; protein 6.4g 13% DV; carbohydrates 25.1g 8% DV; fat 14.4g 22% DV; cholesterol 120.4mg 40% DV; sodium 81.2mg 3% DV. I used the recipe for the shells from Shellie Wendel's Cream Puff entry and the end result flew off the serving tray. Garnish with melted chocolate or a dusting of confectioners' sugar. For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Information is not currently available for this nutrient. This was the easiest recipe I have tried in along time. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Here’s the recipe – Yield: 12 puffs Homemade Cream Puffs with Vanilla Custard Filling. this link is to an external site that may or may not meet accessibility guidelines. Cook Time 5 minutes. Stir vigorously until mixture forms a ball. My friends keep telling me they loved my cream puffs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Return to heat and cook 2 minutes, stirring constantly. Remove from heat, add vanilla. Add comma separated list of ingredients to include in recipe. Your daily values may be higher or lower depending on your calorie needs. Congrats! I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. I stole this recipe for Italian Cream Puffs with Custard Filling from Joanne-eatswellwithothers.com. Beat in the eggs, one at a time, beating until smooth after each addition. Cut the puff or punch a small hole at the bottom to put the filling in. Tangy Custard Creamy Corn Filling. Remove from heat; cool. Stir mixture into slightly beaten egg yolks. They rose perfectly, and was NOT to moist or to dry or flaky. However, I think next time I will pipe them out. Most people won't think twice about serving basic cornbread when is on the table. To start the pastry dough dry ingredients are sifted together and set aside. I add a canned creamed corn to the custard, so it will taste more flavour and have corn kernels texture. Drop by spoonfuls onto baking sheet, or pipe into desired shape. Stir in all at once the sifted flour. I can not comment on the custard filling as I used a cream filling, but will surely try the custard filling next time with these cream puffs. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. The cream puff filling I shared is very simple and easy. Print Prep Time 5 minutes. Came out well but 25 mins. These were delicioso!!! For creampuffs: heat the water and margarine to boiling in a saucepan. This is a great recipe, but will sure wear ya arms out mixing!!! You saved Cream Puffs I to your. Make cream puffs. Stir in all at once the sifted … 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. As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced. In medium saucepan, over high heat, heat 1 cup water, butter and salt until butter melts and mixture boils. Over low heat, beat just until mixture leaves side of pan and forms a ball, 1-2 minutes. Then the dry ingredients are added to a … She says the recipe makes 12-18 cream puffs depending on how big you make them. Fill with custard filling. The cream puff filling I shared is very simple and easy. Gradually add milk. Beat mixture until smooth and velvety. Heat to boiling over direct heat. I use custard powder to replace the egg yolk, so there is no need to worry about what to cook with the egg whites. Puff pastry with a custard cream filling. I only used the filling from this recipe and it was perfect! Blend in cornstarch, sugar and salt. After baking, let it stay in the oven, take it out after 5 minutes. Add vanilla. Drop from teaspoonfuls onto lightly greased cookie sheet. Nutrient information is not available for all ingredients. Preheat oven to 450 degrees F (230 degrees C). The pastry didn't have much flavor :(, need to sweeten it up a bit. This is the best recipe for cream puffs I've tried in a long time. CREAM PUFFS WITH CUSTARD FILLING 1 cup water 1/2 cup butter 1/4 tsp salt 1 cup flour 4 eggs Custard Filling (recipe follows) Preheat oven to 375 degrees F. Grease large cookie sheet. Spread a little water and flatten the tip of each puff. Bring to a boil over medium heat, stirring … Sprinkle some icing sugar and it's done! Makes 2 cups. Additional Time 30 minutes. I hope you like them! An old-fashioned custard flavor. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cool completely, split, fill with custard, and replace tops. these were so yummy although I didn't like the custard recipe. Thanks! Total Time 40 minutes. For custard filling: melt margarine in a saucepan. https://www.yummly.com/recipes/cream-filling-for-cream-puffs https://allfood.recipes/cream-puffs-with-custard-filling-recipe I ran thru all the cream puff recipes here and found that they are all the same. For creampuffs: heat the water and margarine to boiling in a saucepan. These custard filled pastries are a tasty treat for any day! Easy and delicious. Amount is based on available nutrient data. Total Carbohydrate Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them).