Home  |  Previous Page

Cream Puffs
Diana Endow


Puff Pastry

1 cup - Water
1/4 pound - Butter
1 cup - All purpose flour
4 each - Extra Large Eggs, Beaten (cooled to room temperature)

Cream Filling

3/4 cup - Sugar
3 tablespoons - Flour
3 tablespoons - Corn Starch
3 cups  -Whole Milk
2 each - Egg Yolks (room temperature)
2 teaspoons - Vanilla Extract
2 cup - Heavy whipping cream (whipped)


Puff Pastry

  • Put the water in a sauce pan with the butter and bring to a full boil over medium heat melting the butter.

  • Add the flour all at once and stir rapidly until the flour is incorporated, then keep cooking and stirring some more for about 45 seconds it's this last bit of cooking that will take the raw taste out of the flour. The dough is ready when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste

  • Turn off the heat.

  • While continuing to stir briskly, blend in the beaten eggs one at a time.

  • The dough is finished when you lift the spoon and it pulls up some dough that then detaches and forms a slowly bending peak.

  • Form 10 - 15 golf ball sized balls and place on a parchment lined cookie sheet.

  • Bake at 450 F for 15 minutes

  • Turn the heat down to 300 F and bake for approximately 15 to 20 minutes until golden brown.

  • Take the puffs out of the oven and allow to cool.

  • After they have cooled cut the top off of each puff and scoop out some of the pastry from the middle of the puff to allow for the filling.

Cream Filling

  • Put the sugar, corn starch, flour and one cup of milk into a sauce pan over medium heat and blend all the ingredients using a whisk.

  • Add the remaining 2 cups of milk and continue to whisk mixture until it starts to boil.

  • Just as it starts to boil, boil one (1) minute, turn off the stove and take the pan off the heat and blend in the egg yolks. (Diana puts some of the hot fluid into a bowl with the egg yolks before adding them to the mixture to make sure the eggs are properly blended.

  • Turn on the heat and boil for one (1) more minute.

  • When the mixture cools down, blend in the vanilla.

  • Place the mixture in the refrigerator and allow to cool.

  • When the custard mixture is cooled thoroughly blend in the whipping cream.

  • Keep refrigerated until ready to use.

Filling the Puffs

  • Spoon custard cream filling into the hollowed out puff pastry shells. Replace the top and sprinkle with powdered sugar.

  • Place into refrigerator until ready to serve.

Servers 10 - 16

Copyright 2003 - 2006 The Family Kitchen All Rights Reserved.
All trademarks and brands are property of their respective owners.
Use of this website constitutes acceptance of the Terms of Use and Privacy Policy.