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

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
10
Yield:
20 small puffs
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; protein 6.4g; carbohydrates 25.1g; fat 14.4g; cholesterol 120.4mg; sodium 81.2mg. Full Nutrition
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Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2005
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. Read More
(238)

Most helpful critical review

Rating: 3 stars
10/09/2003
The pastry didn't have much flavor :(, need to sweeten it up a bit. That filling is good though!!! Read More
(15)
129 Ratings
  • 5 star values: 72
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 8
Rating: 5 stars
12/14/2005
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. Read More
(238)
Rating: 5 stars
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! Read More
(94)
Rating: 5 stars
10/09/2003
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. Read More
(69)
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Rating: 5 stars
02/10/2007
This was the easiest recipe I have tried in along time. These were delicioso!!! Could not stop eating them. The cream is wonderful. Read More
(28)
Rating: 4 stars
10/09/2003
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 about 20 mins should be fine. Read More
(28)
Rating: 5 stars
10/09/2003
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 to moist or to dry or flaky. This is the best recipe for cream puffs I've tried in a long time. I can not comment on the custard filling as I used a cream filling, but will surely try the custard filling next time with these cream puffs. Read More
(28)
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Rating: 5 stars
02/24/2011
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 degrees - they came out perfect! Thanks! Read More
(20)
Rating: 5 stars
10/09/2003
Easy and delicious. My friends keep telling me they loved my cream puffs. Read More
(19)
Rating: 3 stars
10/09/2003
The pastry didn't have much flavor :(, need to sweeten it up a bit. That filling is good though!!! Read More
(15)
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