Cream Puff Filling

[Lillith]

While I have the basic recipe for cream puffs (1 stick butter, 1 cup boiling water, 1 cup flour, 4 eggs), I need the recipe for a stellar custard filling. My recipe seems to be lacking in something (taste? ha, ha), or the texture isn't quite right. Any help would be appreciated!

[charliecat]

Here's my recipe for custard filling

In a 3 quart saucepan, mix well 1 envelope unflavored gelatin with 1/2 cup sugar and 2 tablespoons all purpose flour[/B]. In small bowl with wire whisk, beat 4 egg yolks with 1 cup milk until well mixed: stir into gelatin mixture.

Cook over medium-high heat, stirring constantly until mixture is very thick and coats a spoon well, about 15 minutes. (do not boil)

Remove Pan from heat, stir in 1 teaspoon vanilla extract.

Cover and refrigerate until mixture is cold but not set, about 35 minutes.

In small bowl with the mixer at medium speed, beat 1 cup heavy cream into soft peaks: fold into custard.

[dorothyntototoo]

I've made pastry cream for cream puff filling but wasn't pleased. So this is what I use now - Jello Vanilla pudding & pie filling - the cooked kind, not instant. Make according to package instructions & chill. Fold in some whipped cream or Cool Whip to lighten it a little. I always get rave reviews.

[funniegrrl]

I love the pastry cream recipe in The Fannie Farmer Cookbook. It is real French-style creme patissiere, no gelatin. Unfortunately I don't have my book right now, so I can't type it out for you. Maybe someone else has it?

[charliecat]

I also have a quick version

1 pkg of instant vanilla pudding (sm box)
1 cup whip cream
3/4 cup milk

combine all ingredients and w hip until it is stiff

[PamN]

Here's the pastry cream recipe from Fannie Farmer that funniegrrl mentioned. I've also included a pastry cream made with cornstarch instead of flour -- haven't made this particular one, but I prefer the cornstarch.

You can change any basic pastry cream by folding together 3 parts pastry cream with 1 part whipped cream. Nick Malgieri says if you use more whipped cream, it will be too soft.


* Exported from MasterCook *

Basic Cream Filling

Recipe By :Marion Cunningham with Jeri Laber (revised by)
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- (1/4L)
1/2 cup sugar -- (100g)
3 tablespoons flour
1/8 teaspoon salt
2 egg yolks -- slightly beaten
2 teaspoons vanilla

Heat the milk in a heavy-bottomed pan until very hot but not boiling.

Mix the sugar, flour, and salt together in a bowl, stir in the hot milk, and beat until well blended. Pour back into the pan and continue to stir vigorously over low heat for 4-5 minutes, until very thick and smooth.

Add the egg yolks and cook for a few more minutes. [Personally, I would temper the yolks with some of the hot mixture first.]

Cool, stirring from time to time, then add the vanilla.

You will have about enough filling for an 8- or 9-inch three layer cake.

Makes 1 3/4 cups.

VARIATIONS:

Banana Cream Filling: Omit the vanilla. Mash 1 large banana and beat it until smooth, add 2 tablespoons lemon juice, and stir the mixture into the cooled filling.

Chocolate Cream Filling: Melt 2 ounces unsweetened chocolate in the milk and use 1 cup sugar instead of 1/2 cup.

Source:
"The Fannie Farmer Cookbook (12th Edition)(Knopf 1979)"
Copyright:
"1979 Fannie Farmer Cookbook Corporation"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 766 Calories; 19g Fat (22.0% calories from fat); 16g Protein; 132g Carbohydrate; 1g Dietary Fiber; 458mg Cholesterol; 402mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 3 Fat; 6 1/2 Other Carbohydrates.

NOTES : Also known as creme patissiere, this basic custard is good by itself or used in cream puffs, pies, and other pastries.

Nutr. Assoc. : 0 0 0 0 0 0



* Exported from MasterCook *

John Barrcelli's Pastry Cream

Recipe By :John Baricelli, SoNo Baking Company & Cafe, South Norwalk, CT
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups whole milk
1 cup sugar
1 vanilla bean -- split lengthwise, seeds scraped
1 pinch salt
8 large egg yolks
1/2 cup cornstarch
1/4 cup unsalted butter -- cut into small pieces

1. In a medium saucepan, combine milk, 1/2 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.

2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/2 cup sugar. Whisking constantly, slowly pour about 1 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, 1 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and begins to boil, about 2 minutes. Remove and discard vanilla bean.

3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter melts and mixture cools, about 5 minutes.

4. Cover with plastic wrap, pressing it directly onto surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

Makes about 5 cups

Use for recipe: John Barricelli's Croquembouche

SoNo Baking Company & Cafe
101 S. Water St.
South Norwalk, CT
203-847-SONO

Source:
"Martha: 12/19/05"
S(Web):
"http://www.marthastewart.com/page.jhtml?type=content&id=recipe2250008&layout=martha"
Copyright:
"2005 Martha Stewart Living Omnimedia, Inc."
Yield:
"5 cups"
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Per Serving (excluding unknown items): 2499 Calories; 120g Fat (42.7% calories from fat); 55g Protein; 306g Carbohydrate; 1g Dietary Fiber; 1958mg Cholesterol; 683mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 4 Non-Fat Milk; 21 Fat; 13 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

[funniegrrl]

Pam thanks so much for posting that! And, I agree -- I temper the egg yolks before adding to the pot. :)