Best 2 Cream Puffs With Custard Filling Recipes

Indulge in a delightful culinary journey with our comprehensive guide to cream puffs, a classic French pastry that combines delicate choux pastry shells with a creamy, rich custard filling. This article offers a collection of carefully curated recipes that cater to various preferences and skill levels. Embark on a baking adventure as we unveil the secrets behind creating these irresistible treats.

For those seeking a traditional experience, our classic cream puff recipe provides step-by-step instructions to achieve the perfect balance between the crisp, airy pastry and the velvety custard filling. If you're a fan of chocolate, our chocolate cream puff recipe will tantalize your taste buds with its decadent chocolate filling and a rich chocolate glaze. For a delightful twist, try our strawberry cream puff recipe, featuring a refreshing strawberry filling and a vibrant pink glaze.

If you're looking for a gluten-free option, our gluten-free cream puff recipe caters to your dietary needs without compromising on taste. And for those who prefer a vegan alternative, our vegan cream puff recipe offers a plant-based version that's equally delicious and satisfying.

To complete your cream puff extravaganza, we've included a selection of custard filling variations that will elevate your pastries to new heights. Choose from our classic custard filling recipe for a smooth, creamy texture, or try our chocolate custard filling recipe for an indulgent treat. If you're craving something fruity, our strawberry custard filling recipe delivers a burst of fresh strawberry flavor.

No matter your preferences, our comprehensive collection of cream puff and custard filling recipes guarantees a delightful and memorable baking experience. So, gather your ingredients, preheat your oven, and prepare to embark on a journey of culinary delight.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Tips:

Use fresh ingredients. This will ensure that your cream puffs and custard filling are as delicious as possible.
Make sure your butter and eggs are at room temperature before you start. This will help them to combine more easily and create a smooth batter.
Don't overmix the batter. Overmixing will make the cream puffs tough.
Bake the cream puffs until they are golden brown. This will ensure that they are cooked through.
Let the cream puffs cool completely before filling them. This will help to prevent the filling from making the cream puffs soggy.
Use a pastry bag to fill the cream puffs. This will help you to create a neat and even filling.
Serve the cream puffs immediately or store them in the refrigerator for up to 2 days.

Conclusion:

Cream puffs with custard filling are a classic dessert that is sure to please everyone. They are light and airy, with a creamy and delicious filling. By following the tips above, you can make perfect cream puffs every time. So next time you are looking for a special treat, give this recipe a try. You won't be disappointed!