Custard Filled Cream Puffs – Cream Puffs With Custard Filling Recipe

The contrast between soft shell on the inside, slightly crisp shell on the outside and the smooth silkiness of the custard filled cream puffs is a combination that leads to ecstasy for the taste buds.

Alyssa just went into the kitchen to get another one. I have a feeling that there may not be any cream puffs left by morning. Of course, I have total self-control and will not get another one….

Combine sugar, cornstarch and…

salt in a medium saucepan.

Stir milk into the mixture gradually. Stirring constantly, cook over medium heat until the mixture thickens and boils. Boil and stir for one minute. Remove from heat.

Separate the egg yolks from the egg whites. It is easiest if you transfer the yolk back and forth in the shell halves while letting the whites drop into a dish.

If you’re good at it, you won’t break the yolks!

Stir at least half the hot mixture gradually into the egg yolks stirring rapidly while combining.

Blend into hot mixture completely. Return pan back to the heat to boil and stir for one minute.

 

Remove from the heat. Stir in butter and…

vanilla.

Taste it.

Mmmm….Resist the urge to eat it.

Cool overnight in a covered container in the refrigerator.

Slap your hand if you go into the refrigerator and start reaching for the container.

Lick the spoon and pan and any drips that were spilled on the counter.

(smile)

Now let’s make the cream puff shells!

There are only 5 ingredients.

You read that right…5 ingredients, so you can do it!

In a medium saucepan, bring water and butter to a boil over medium heat making sure all of the butter is melted.

Stir in salt and…

flour until…

the mixture forms a paste ball while still on medium heat. Keep stirring until the mixture pulls away from the sides of the pan and is a thick ball of dough (about 3-5 minutes).

Transfer the dough to the mixing bowl of a stand mixer. Let cool about 5 minutes while beating on low.

 

Add three eggs to the dough, one at a time, being sure that each one is thoroughly mixed and the dough remains thick before adding the next.

Beat the fourth egg in a small bowl. Add one-third of the egg to the dough and mix thoroughly. The dough should still be completely thick and sticky. Add a tablespoon more of egg and mix thoroughly. More than likely, you will only need two-thirds of the egg because if you add the entire egg, the dough will become too loose and runny.

The dough is beautiful, smooth, thick and sticky.

It is a marvelous dough!!!

On an non-stick ungreased baking sheet or parchment lined baking sheet, scoop overflowing tablespoon fulls of the dough to make 12 cream puffs.

I like them to remain in the natural “spikey” shape so that no two puffs are the same.

Place the baking sheet in the middle of the oven (in the middle of the middle rack) and bake 30 minutes until golden brown and crisp on the edges.

Since the centers need to be dry, remove the rack from the oven when they are finished baking and poke a couple holes with a toothpick in each puff to release the hot, steamy air.

 

Make the holes in the natural splits and creases of the cream puff shell.

Put the baking sheet with the hole poked puffs back into the oven that has been turned off and leave the door of the oven opened about 5 inches. This will help dry out the inside of the puffs. Leave them in the oven for 10-15 minutes. Remove the puffs from the oven to cool completely on a wire rack.

Serve by slightly splitting the puffs in the natural creases and fill with custard. Sprinkle with powdered sugar or ice with chocolate frosting.

Do you see the custard oozing out of the shell?

It is delectable.

No, it is better than delectable.

I want to drown in a tub filled with cream puffs with custard filling.

This dessert is elegant and it is impossible to eat just one.

I’m not one to be messy when I eat, but it doesn’t even bother me when I get the custard and sugar all over my hands.

I just have to say one word about it….

Lick.

That’s right. Lick every single crumb and don’t let any go to waste.

Yeah, I didn’t save you a bite this time. I couldn’t help myself.

Cream puffs filled with custard are one of my weaknesses. It ranks right up there with Krispy Kreme doughnuts, chocolate, kissing and lingerie.

Get that look off your face! You know that those five things go together quite naturally and if you don’t know it….you should take my word for it.

Custard Filled Cream Puffs

Ingredients for Custard Filling:

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups millk
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla extract

Directions for Custard Filling:

Combine sugar, cornstarch and salt in a medium saucepan. Stir milk into the mixture gradually. Stirring constantly, cook over medium heat until the mixture thickens and boils. Boil and stir for one minute. Remove from heat. Stir at least half the hot mixture gradually into the egg yolks stirring rapidly while combining. Blend into hot mixture completely. Return pan back to the heat to boil and stir for one minute. Remove from the heat. Stir in butter and vanilla. Cool overnight in the refrigerator.

Ingredients for Cream Puffs:

1/2 cup butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 eggs (probably only 3 2/3 eggs)

Directions for Cream Puffs:
Preheat oven to 400 degrees Fahrenheit.

In a medium saucepan, bring water and butter to a boil over medium heat making sure all of the butter is melted. Stir in flour and salt until the mixture forms a paste ball while still on medium heat. Keep stirring until the mixture pulls away from the sides of the pan and is a thick ball of dough (about 3-5 minutes).

Transfer the dough to the mixing bowl of a stand mixer. Let cool about 5 minutes while beating on low. Add three eggs to the dough, one at a time, being sure that each one is thoroughly mixed and the dough remains thick before adding the next.

Beat the fourth egg in a small bowl. Add one-third of the egg to the dough and mix thoroughly. The dough should still be completely thick and sticky. Add a tablespoon more of egg and mix thoroughly. More than likely, you will only need two-thirds of the egg because if you add the entire egg, the dough will become too loose and runny.

On an non-stick ungreased baking sheet or parchment lined baking sheet, scoop overflowing tablespoon fulls of the dough to make 12 cream puffs. Place the baking sheet in the middle of the oven (in the middle of the middle rack) and bake 30 minutes until golden brown and crisp on the edges.

Since the centers need to be dry, remove the rack from the oven when they are finished baking and poke a couple holes with a toothpick in each puff to release the hot, steamy air. Put the baking sheet with the hole poked puffs back into the oven that has been turned off and leave the door of the oven opened about 5 inches. This will help dry out the inside of the puffs. Leave them in the oven for 10-15 minutes. Remove the puffs from the oven to cool completely on a wire rack.

Serve by slightly splitting the puffs in the natural creases and fill with custard. Sprinkle with powdered sugar or ice with chocolate icing.