Cream Puffs filled with Custard & Cream

by Gretchen Price on May 28, 2013

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Once again Building on Recipes takes center stage!
Easy easy easy when you have your BASE recipes down to a science!

I always make my eclair and cream puff shells ahead of time. The Pate a Choux recipe once baked, freezes like a dream!

Simply thaw them out at room temperature only minutes before you are ready to fill them with whatever filling toots your horn today, and TaDa! Fantastic Miniature Pastries that will make you look like you studied at Woodland Bakery School! Oh wait….you ARE doing that!

I like to fill my Cream Puffs with a combination of my Vanilla Custard Recipe and fresh Whipped Cream.

Prepare the vanilla custard up to 2 days ahead of time, and reserve it properly stored in the fridge until you are ready to use it.

The whipped cream must be prepared just before you are to assemble your puffs.
Cream Puffs
Yield approximately 24 miniataure

You will need:
1 Recipe Pate a Choux
1 Recipe Vanilla Custard
1/2 Recipe Stabilized Whipped Cream

Watch this video below to see how to assemble and fill cream puffs the way I do it at Woodland Bakery !

Finish them off with a bit of Powdered Sugar and serve!

To avoid the Danger Zone you must keep any dessert that is made with my Vanilla Custard and Whipped Cream in the refrigerator at all times.
This is a highly perishable dessert and should not be made more than 1 day in advance, perferably the day you will serve them.

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