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Cream Puffs I

Cream Puffs I

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
MYFBIL

MYFBIL

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jeannie O.
215

Jeannie O.

12/13/2005

I ran thru all the cream puff recipes here and found that they are all the same. What makes or breaks the puff pastry is the way you make them. I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way the puffs are cooked inside (it taste less eggy, if the insides aren't cooked they look and taste like scrambled eggs). As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced.

Patti Bornes
75

Patti Bornes

10/22/2003

I only used the filling from this recipe and it was perfect! An old-fashioned custard flavor. I used the recipe for the shells from Shellie Wendel's Cream Puff entry and the end result flew off the serving tray. Wonderful cream puffs just like my mother used to make!

KATHYABAD
62

KATHYABAD

10/9/2003

I HAVE MADE ANOTHER VERSION BEFORE THAT TURNED OUT GREAT HOWEVER WITH THIS ONE THE CREAM PUFFS DID NOT HOLLOW OUT WHEN THEY BAKED. THEY JUST STAYED DENSE.

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