Jan 072012
 
My mom was a great baker and cook, and I often wish I had her baking skills. I am not a great baker, but I love to bake and I have three boys, who love to eat the goodies I make. I usually stay within my comfort zone though, but today I tried to make homemade cream puffs, just like my mom used to make them. I have been wanting to give cream puffs a try for a while, but I did not have my mother’s cream puffs recipe. All the cream puffs recipes I found seemed to use whipped cream or pudding mixes, and I usually make everything from scratch, since my boys are all lactose intolerant.
I found this cream puffs recipe at Allrecipes.com, but I quickly discovered that it was lacking something, so I made a few changes. Thankfully I made a copy of my mother’s cake cream recipe before she died, and it worked perfectly as the cream puff filling.

Cream Puff Filling: 
1 egg
2 tablespoon sugar
2 tablespoon flour
1 cup milk
1 teaspoon vanilla or vanilla sugar
(lemon juice optional)


Cream Puff Filling Directions
  1. Mix the eggs and sugar in a small pot, add the flour and stir.
  2. Add the milk and stir constantly as you put the mixture to a boil.
  3. Keep stirring while the mixture simmers.
  4. Once the mixture thickens to a cream consistency remove from heat and add vanilla.
Cream Puffs Recipe
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 teaspoon vanilla or vanilla sugar
2 cup all-purpose flour
4 eggs



Cream Puffs Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large pot, bring water and butter to a rolling boil. Stir in flour, vanilla and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
  3. Drop a tablespoon at a time on a lined baking sheet.
  4. After 18 minutes poke a hole in the side of each cream puff with a toothpick (to prevent the cream puffs from collapsing). Bake for 20 minutes in the preheated oven, until golden brown. The centers should be dry.
  5. When the shells are cool you can add the cream puff filling. Either split the cream puff in two, or make a hole and use a pastry bag to pipe the pudding into the cream puffs.
  6. The best icing is melted chocolate. Boil a pot of water and put a plate on top of it, add the chocolate and wait until it melts.
These cream puffs turned out to be delicious, and my mom’s cake filling was perfect as the cream puff filling. My boys savored every bite, and my husband even suggested that I started selling them, which I think might be going to extremes. This cream puffs recipe will definitely be a big seller at any bake sale, and I will be making them again next time we have visitors. I am proud to say that I successfully made cream puffs, just like my mom used to do.

  4 Responses to “Frugal Cooking: Cream Puffs Recipe With Homemade Cream Puff Filling”

  1. I will have to try these….they look SOOOOOOOOOOOO good! Love Cream puffs!

  2. Yum, I love cream puffs! I’m going to have to try your cream recipe – I’ve been looking for something to fill them with that doesn’t come from a box.

  3. These look fabulous. I haven’t made these for years and years. They are a lot of work but well worth it!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)