This is the cream puff recipe that my great-grandmother Mary used. It is time-consuming, but very worthwhile! It took some time to determine the correct recipe because several of the ingredients were listed as a heaping spoon of this and a handful of that. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 cream puffs |
Ingredients
- 2 cups water
- 1 cup unsalted butter
- ½ teaspoon salt
- 2 cups all-purpose flour
- 10 large eggs
- 6 cups milk
- 12 fluid ounces sweetened condensed milk
- 1 ½ cups white sugar
- 3 large eggs
- ¼ teaspoon salt
- 8 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
- Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
- Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
- Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it’s completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
- Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
- Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 162 mg |
| Sugars | 26 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious! I will definitely make them again. I did make a change baking them by preheating oven to 450 and baking for 20 minutes then turning the oven down to 350 for 5 minutes and then 250 for another 5 minutes. Then I shut the oven off and cracked the oven door open and let them cool in the oven for a while. They came out perfect. The only change I made to the recipe was using cold milk in the corn starch to mix it before adding to the hot filling mixture. Be patient, it takes awhile to thicken but turns out really good.