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My review
Cream Puffs I
2
MYFBIL
"Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar."
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Ingredients
1 h 30 m servings 255Original recipe yields 10 servings (20 small puffs)
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Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
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Reviews
Read all reviews 100121 Ratings
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Most helpful positive review
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 t...
Most helpful critical review
6/11/2003
The pastry didn't have much flavor :(, need to sweeten it up a bit. That filling is good though!!!
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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 t...
7/20/2002
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 of...
4/27/2002
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.
2/10/2007
This was the easiest recipe I have tried in along time. These were delicioso!!! Could not stop eating them. The cream is wonderful.
1/11/2003
these were so yummy, although I didn't like the custard recipe. So, i just replaced it with a boxed pudding and used that as a filling. Came out well, but 25 mins. at 400 degrees was too long, a...
8/31/2001
This is a great recipe, but will sure wear ya arms out mixing!!! I found these cream puffs to be the perfect. However, I think next time I will pipe them out. They rose perfectly, and was NOT...
2/23/2011
Excellent recipe - the best cream puffs I've ever made. I followed one reviewers advice and cooked for 20 minutes at 450 degrees, then for 5 minutes at 350 degrees, and then for 5 minutes at 250...
10/12/2002
Easy and delicious. My friends keep telling me they loved my cream puffs.
6/11/2003
The pastry didn't have much flavor :(, need to sweeten it up a bit. That filling is good though!!!