So Easy! Cream Puffs With Homemade Custard Filling

This recipe is your standard cream puff shell recipe.  What makes it so good is the homemade custard filling. You don’t have to worry about fillers and preservatives found in store bought pudding/custard mixes.  Most if not all of the ingredients are things that you already have in your home, so they are easy to just whip together.  One other important thing is to use a high quality vanilla in the custard. This will make or break your recipe.  I recommend using Watkins bake-proof vanilla.

So Easy! Cream Puffs With Homemade Custard Filling

 

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If you have been holding off on making your own cream puffs, wait no longer. Follow the simple steps and enjoy!

Author: Parsnips and Parsimony

Recipe type: Dessert

Serves: 12 large cream puffs

Ingredients

• Cream Puff Shells:
• 1 cups water
• ½ cups butter (1 stick)
• 1 cup all-purpose flour
• 4 large eggs
• Custard Cream Filling:
• ¾ cup sugar
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• 2 cups milk
• 4 egg yolks, beaten
• 2 teaspoons high quality vanilla
• Powdered sugar for dusting

Instructions

1. Cream Puff Shells:
2. Preheat oven to 400F
3. In a heavy bottom sauce pan, combine water and butter and bring to a rolling boil.
4. Add flour to butter and water mixture and stir until well mixed and free of lumps.
5. Add eggs, one at a time and stirring VIGOROUSLY until dough comes together.
6. Continue adding eggs, one at a time until all have been mixed in well.
7. Drop tablespoons of batter on un-greased cookie sheet.
8. Bake at 400F for 25-35 minutes until golden brown and hollow.
9. Remove from oven and allow to cool.
10. Custard Cream Filling:
11. After washing out the pan that use used for the cream puff dough, add flour, sugar and salt and whisk to combine.
12. Add milk and whisk to combine.
13. Over medium heat, stir mixture until boiling.
14. Boil for ONLY 1 minute. Mixture will be thick.
15. Remove some of the cooked batter and add to beaten egg yolks. Stir quickly so as not to cook the eggs.
16. Once well mixed, add egg mixture into milk mixture and whisk quickly.
17. Return pan to heat and continue stirring until the mixture is boiling.
18. Remove from heat and add vanilla.
19. Allow filling to cool prior to filling cream puffs.
20. To fill the shells, open up shells and spoon filling into them.
21. Finish cream puffs by sprinkling powder sugar on top or top with chocolate frosting.
22. Enjoy!

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This post is participated in the blog hop, “Tasty Traditions“.