Top Recipes

Pineapple Coconut Mojitos

Pineapple Coconut Mojitos

80%
Read More
The Best M&m Cookies

The Best M&m Cookies

80%
Read More
Easy General Tso Chicken

Easy General Tso Chicken

80%
Read More
The Easiest Classic Chicken Pot Pie

The Easiest Classic Chicken Pot Pie

80%
Read More
Chicken Tikka Masala

Chicken Tikka Masala

80%
Read More
Dark Chocolate Almond Oatmeal Bars

Dark Chocolate Almond Oatmeal Bars

80%
Read More

Italian Cream Puffs With Custard Filling

94/100 by 282 users
Italian Cream Puffs With Custard Filling

IngredientsFor the pastry

  • 2¾ cups unbleached AP flour
  • ? tsp salt
  • ½ tsp baking soda
  • 2 cups water
  • 9½ tbsp butter
  • 6 large eggs

For the custard

  • 1 cup sugar
  • ½ cup flour
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • 1½ tsp vanilla extract
  • 1 tbsp rum

InstructionsFor the pastry

  1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour salt and baking soda together and set aside.
  2. In a heavy saucepan heat the water. Add the butter. When melted remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon then return the pan to medium-high heat beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time beating with a wooden spoon or hand mixer in-between additions to mix well.
  3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.
  4. For the custard
  5. In saucepan over moderate heat combine sugar flour and salt. Add milk gradually cooking and stirring until mixture is thick and bubbly.
  6. Lower heat stirring for 2 minutes and remove from heat. In a small bowl add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes adding butter rum and vanilla. Tranfer to a shallow bowl to cool placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
  7. Once custard has cooled completely pipe into opened pastry shells until they are so full they might pop top with a cherry and dust with powdered sugar.

This article and recipe adapted from this site

Share This:

More from Recipes

Best Recipes-chicken Cordon Bleu

Best Recipes-chicken Cordon Bleu

75%
Read More
Delicious Texas Sheet Cake Cookies

Delicious Texas Sheet Cake Cookies

71%
Read More
Chocolate Chip Shortbread Cookie Bars

Chocolate Chip Shortbread Cookie Bars

96%
Read More
Peanut Butter Brownies

Peanut Butter Brownies

94%
Read More
Neapolitan Cookies

Neapolitan Cookies

93%
Read More
Best Chicken Spaghetti

Best Chicken Spaghetti

69%
Read More
The Best Oreo Krispies

The Best Oreo Krispies

66%
Read More
Easy Peasy Cheesy Mayo Chicken

Easy Peasy Cheesy Mayo Chicken

74%
Read More
Perfect Lime Chicken Recipe

Perfect Lime Chicken Recipe

99%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

64%
Read More
The Best Slow Cooker Pulled Pork

The Best Slow Cooker Pulled Pork

72%
Read More
Perfect Blackberry And Raspberry Swirl Cheesecake

Perfect Blackberry And Raspberry Swirl Cheesecake

83%
Read More
Best Recipes-grilled Chicken Margherita

Best Recipes-grilled Chicken Margherita

93%
Read More
Best Ever No Bake Key Lime Pie

Best Ever No Bake Key Lime Pie

58%
Read More
Easy Creamy Garlic Parmesan Keto Pork Chops

Easy Creamy Garlic Parmesan Keto Pork Chops

51%
Read More
Crispy Garlic Parmesan Chicken Tenders Recipe

Crispy Garlic Parmesan Chicken Tenders Recipe

69%
Read More
Oreo Buttercream Frosting

Oreo Buttercream Frosting

74%
Read More
Best Recipes-carb Free Lasagna Stuffed Chicken Breasts

Best Recipes-carb Free Lasagna Stuffed Chicken Breasts

95%
Read More