Cream Puff Filling Recipes

Steps:

• 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.

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour 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. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Steps:

• Whisk all ingredients together (except vanilla) to dissolve cornstarch.
• Put into a saucepan over med-high heat, stirring constantly.
• When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
• Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
• Refrigerate for a couple of hours, stir, and check consistency.
• If still too thick (it will thicken when cooled), add more water and stir again.
• repeat, if necessary.
• Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.

Steps:

• For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
• Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
• Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
• Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
• Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
• For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
• Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.