Cream Puffs

Written by on in Desserts

Out of this world is all I can say about these luscious cream puffs, filled with delicate Viennese cream, dusted with powdered sugar.

Print

Cream Puffs

Recipe by Diane Becker
Servingsservings

Ingredients

  • CREAM PUFF BATTER

  • ½ cup butter

  • 1 cup boiling water

  • 1c flour

  • ¼ teaspoon salt

  • 4 eggs

  • ~~~~~~~~~~~~~~~~~~~

  • VIENNESE CREAM FILLING

  • ½ cup sugar

  • 3 Tablespoons cornstarch

  • Pinch of salt

  • 2 egg yolks

  • ¼ cup milk

  • 1 teaspoon vanilla

  • 2 cups warm milk

Directions

  • Preheat oven to 450 degrees
  • In a saucepan, melt butter in water.
  • Add flour and salt. Stir vigorously.
  • Cook, stirring constantly, until mixture forms a ball. Remove from stove and cool slightly.
  • Add eggs, one at a time, beating well after each addition, until smooth.
  • Fill a press or drop from a teaspoon onto greased cookie sheet.
  • Bake at 450 degrees for 15 minutes. Lower heat to 325 degrees and bake 25 minutes more.
  • Cool puffs and fill with cream filling.
  • To make the filling:
  • In a saucepan, mix the sugar, cornstarch and salt.
  • In a bowl, beat the egg yolks with ¼ cup of milk.
  • Add the egg mixture to the saucepan and stir (will be the consistency of paste).
  • Slowly add the warm milk, stirring constantly, and cook over low heat, until thick and smooth.
  • Cool for 5 minutes.
  • Add vanilla.
  • Cool thoroughly and fill cream puffs.
  • Refrigerate until ready to serve.
  • Sprinkle cream puffs with powdered sugar (for decoration), if desired.

Leave a Reply