flowerbug
Garden Master
An old recipe for us, I like it because the filling isn't super sweet (or you can even use a bit less sugar if you find it is too sweet for your tastes).
other names for this pastry can be choux or profiteroles if you want to search for and read other recipe versions of them.
Makes about 12 large cream puffs.
Cream Puff Filling:
Cream Puff Filling Ingredients (make this first you want it to
cool off well or even be cold):
- 2 cups milk
- 1/2 cup sugar (less or more to taste is fine)
- 2 egg yolks
- 5 tablespoons flour
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt (optional)
Method:
In sauce pan combine the flour, sugar, salt and then add a
little of the milk to make a paste and then add the egg yolks
and mix completely. After that add the rest of the milk and
stir until smooth and then cook stirring constantly until
thickens (5-7 minutes over medium heat). Add butter, almond
extract and vanilla and stir in and then cool.
Cream Puffs:
Preheat oven to 450F.
Cream Puff Ingredients:
- 1 cup water
- 1 cup flour
- 4 eggs
- 1/2 cup shortening or butter (we don't use shortening)
- 1/4 teaspoon salt (optional)
Method:
Put water and shortening (and salt if used) in a pan or bowl
and bring it to a boil. Stir in flour until the dough forms a
smooth ball and doesn't stick to the sides. Remove from heat
and cool slightly. Stir in eggs one at a time mixing well.
Drop by spoonfuls on a greased cookie sheet (should get about a
dozen if you use about 3/4 of an ice-cream scoop which makes
things like this much easier to do than actually dropping
spoonfuls).
Bake at 450F for 10 minutes and then reduce heat to 400F and
bake for another 25 minutes. Cool off on a rack and cut off
tops (put them back on after filling) - they are mostly hollow,
but some bits may still be in there. I don't care and leave
them alone - some people will take them out.
Notes:
We top with chocolate frosting (after putting the filling in
and then putting the tops of the cream puffs back on) but I
also like these with whipped cream and chocolate sauce or just
sprinkled with chocolate shavings, nutmeg or cinnamon or ...
Really best when the cream puffs have been filled and frosted
and then cooled well before putting anything else on top.
The cream puffs can be a bit tricky to get right but the
main point is that you do not want the dough so hot that it
cooks the eggs when you stir them in. They're pretty eggy
and I like that.
Even if they don't turn out perfect they're still edible.
other names for this pastry can be choux or profiteroles if you want to search for and read other recipe versions of them.
Makes about 12 large cream puffs.
Cream Puff Filling:
Cream Puff Filling Ingredients (make this first you want it to
cool off well or even be cold):
- 2 cups milk
- 1/2 cup sugar (less or more to taste is fine)
- 2 egg yolks
- 5 tablespoons flour
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt (optional)
Method:
In sauce pan combine the flour, sugar, salt and then add a
little of the milk to make a paste and then add the egg yolks
and mix completely. After that add the rest of the milk and
stir until smooth and then cook stirring constantly until
thickens (5-7 minutes over medium heat). Add butter, almond
extract and vanilla and stir in and then cool.
Cream Puffs:
Preheat oven to 450F.
Cream Puff Ingredients:
- 1 cup water
- 1 cup flour
- 4 eggs
- 1/2 cup shortening or butter (we don't use shortening)
- 1/4 teaspoon salt (optional)
Method:
Put water and shortening (and salt if used) in a pan or bowl
and bring it to a boil. Stir in flour until the dough forms a
smooth ball and doesn't stick to the sides. Remove from heat
and cool slightly. Stir in eggs one at a time mixing well.
Drop by spoonfuls on a greased cookie sheet (should get about a
dozen if you use about 3/4 of an ice-cream scoop which makes
things like this much easier to do than actually dropping
spoonfuls).
Bake at 450F for 10 minutes and then reduce heat to 400F and
bake for another 25 minutes. Cool off on a rack and cut off
tops (put them back on after filling) - they are mostly hollow,
but some bits may still be in there. I don't care and leave
them alone - some people will take them out.
Notes:
We top with chocolate frosting (after putting the filling in
and then putting the tops of the cream puffs back on) but I
also like these with whipped cream and chocolate sauce or just
sprinkled with chocolate shavings, nutmeg or cinnamon or ...
Really best when the cream puffs have been filled and frosted
and then cooled well before putting anything else on top.
The cream puffs can be a bit tricky to get right but the
main point is that you do not want the dough so hot that it
cooks the eggs when you stir them in. They're pretty eggy
and I like that.
Even if they don't turn out perfect they're still edible.
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