Soft and delicious cream puffs with custard. Do you know when you feel like making a dessert with a lot of cream overflowing? So I made very light cream puffs which I then filled with plenty of delicious custard. The recipe for the puffs is the one I always use for perfect results. You can easily prepare them in advance even 1-2 days and fill them just before serving. I filled them with delicious lemon-scented cream, but you can also choose chocolate cream or whipped cream. Don’t miss the recipe for Chocolate Profiteroles and the recipe for Mascarpone Cakes. Let’s run to the kitchen and prepare some delicious Cream Puffs with Custard
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 22 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for Cream Puffs
- 2 eggs
- 2/3 cup flour
- 3 1/2 tbsp butter
- 2/3 cup water
- 1 pinch salt
- 2 egg yolks
- 1/3 cup sugar
- 1 2/3 cups whole milk
- 2 tbsp potato starch
- 1/2 lemon peel (untreated)
How to Prepare Cream Puffs
Put the butter and water in a saucepan and heat them to melt the butter. Bring to a boil. Remove from heat and pour in the flour all at once and the salt. Mix well with a wooden spoon and return the saucepan to a low flame.
Continue beating the dough until a compact ball forms that detaches from the sides of the saucepan. Remove from heat and let cool for a few minutes. Add one egg and let it incorporate well before adding another.
Transfer the dough into a piping bag with a large star nozzle. Preheat the oven to 392°F. Form the Cream Puffs on a baking sheet lined with parchment paper. You can make them small or large, as you prefer. Space them apart as they will expand in size when cooking. With these quantities, I got 22 medium-small ones.
Bake the Cream Puffs in a static oven at 392°F for 14 minutes. Lower the temperature to 356°F and continue baking for 10 minutes. Turn off the oven while keeping the oven door slightly open by placing the handle of a wooden spoon. Let them cool down before removing them from the oven.
Heat the milk with the lemon peel in a saucepan. Beat the 2 egg yolks with the sugar until you have a light and thick mixture. Add the potato starch and mix.
Mix with a whisk and cook over medium flame, stirring continuously. It takes just 1-2 minutes. Turn off the heat, transfer the cream to a bowl, remove the lemon peel, and let it cool down.
Fill the cream puffs with cream. I simply cut the top part and filled them with a teaspoon. But if you prefer, you can fill them using a piping bag. Dust them with plenty of powdered sugar
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
I recommend filling the cream puffs just before serving them because they tend to soften up.
Don’t miss the recipe for the Soft Chocolate Tart
