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Bear N Mom Recipes - Cream Puffs or Eclairs with Filling

Updated on July 8, 2017
Cream Puffs Dusted with Powdered Sugar
Cream Puffs Dusted with Powdered Sugar
Whipped Cream Puff Dessert
Whipped Cream Puff Dessert

Puff Pastry

This the simplest and least expensive recipe to make for dessert or to take as an canape for a buffet. The real trick to this recipe is to make sure that the cream puffs are totally done and all the beads of moisture has disappeared. Otherwise you will have soggy cream puffs.


  • 2 sticks of butter or margarine
  • 2 cups flour
  • 2 cups water
  • 8 eggs

Heat butter and water in pan until it boils. Add the flour all at once and mix until it forms a smooth ball. Remove from heat. Put the dough into mixer bowl and add eggs, one at a time, mixing well after each addition. Shape with spoon on a greased or ungreased cookie sheet. Bake at 400° until all beads of moisture disappear.

If you want small cream puffs for chicken or lobster salad canapes, plan on 20 puffs to an egg. If you want larger ones to fill with custard, you will get 4 per egg.

mix flour eggs with whisk
mix flour eggs with whisk
Return to pan and cook until thickened
Return to pan and cook until thickened

Custard Filling for Cream Puffs

  • 1 quart scalded milk
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 pint heavy cream, whipped
  • 2 cups sugar
  • 4 eggs
  • 4 tablespoons butter
  • 2 teaspoons vanilla

In a bowl, mix the sugar with the cornstarch, eggs, and salt, using a whisk. Pour scalded milk (see below how to make scaled milk) over this mixture and return to pan. Cook until thick. Put the butter in a bowl and pour the hot mixture over it. Cool. When ready to use, combine the whipped cream and vanilla and mix with the cold custard. Fill puffs.

Scalded milk is milk that has been heated in a pan until the spoon comes out coated. You don't want to boil the milk, just heat it accordingly.

Eclairs, Whipped Cream or Canape Filling

I'm not fond of custard and a local bakery used to make Whipped Cream Puffs once a week which I dearly loved. So you can use the whipped cream icing recipe instead of the custard to fill the cream puffs.

To make Eclairs, ice the filled cream puffs with our Fudge Icing.

Also if you want to fill your puffs with crab, shrimp, lobster or chicken fillings for canapes you can mix the meats with an 8 ounce block of cream cheese. Cut the smaller puffs in half. I use an iced tea spoon to put the filling on these canapes.


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