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Cream Puff and Cream Puff Filling
Created by paullois, Tuesday, 11 January 2011
At a glance
Pastry Cream / Custards / Mousse
  • cream puffs:
  • 1/2 cup shortening
  • 1 cup water
  • 1 cup flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Cream Puff Filling:
  • 2 cups milk
  • 1/2 cup flour
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  1. Cream Puffs:
  2. Bring shortening and water to a boil, then add dry ingredients quickly.
  3. With a wooden spoon, beat constantly until mixture leaves sides of pan and forms a ball (about 1 minute).
  4. Remove from heat.
  5. Cool slightly.
  6. With electric mixer, add eggs, one at a time, beating until smooth after each addition.
  7. Drop by heaping tablespoons onto ungreased baking sheet.
  8. Bake at 400 degrees for 40-45 minutes.
  9. Cool thoroughly.
  10. Cream Puff Filling:
  11. Scald milk (heat just to boiling, do not boil).
  12. Add dry ingredients, slowly, stirring constantly.
  13. Cook until thick.
  14. Beat eggs, add a little amount of the hot mixture and stir well.
  15. Add eggs to hot mixture, stirring until blended.
  16. Cook for 1 minute.
  17. Add vanilla.
  18. Cool.
  19. When ready to serve, make a slit in one of the crevices of the cream puff and fill with filling.
  20. Enjoy!

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