Cream Puffs filled with Custard & Cream

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.

Comments

  1. sheila says

    Hi gretchen..thanks again..I just wanna share that here in my place located nearby stands a cart named “chewy jr”…it sells cream puff or I duno its a cream puff bun with I guess filled with mixed whipped cream n vanila curd (if my tastebuds guess it right) n topped with variety of toppings, the standard yummy cupcake frostings and toppings n almonds n stuff.. for me its a winner extremly yummmy n chewy n vanilla riched flavored patty shoe tasting bun sized…i just really hv no clue how they improvised it….I just wondrn really how they turned patty shoe or eclairs or watever into these chewy little things…its just heaven.im always craving for it…mayb you can share your idea for it….thanks thanks just can’t thank enough…mwah!!!

      • Anna says

        Thanks Gretchen. Totally love your you tube videos and your blog. I work from home and find it so hard to stay focused because I am always watching videos or reading. I guess if I decide to freeze the shells should I defrost in the regrigerator and then retoast or will they be good to fill? Thanks again!

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