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French Custard Filling and Fruit-Filled Cream for Cream Puffs Recipe

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This recipe for French Custard Filling and Fruit-Filled Cream for Cream Puffs, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex and Mary Catherine Stofan
Added: Saturday, October 11, 2008


1/2 c. sugar
3 T. cornstarch
2 T. flour
1/2 t. salt
2 c. milk
1 egg yolk, slightly beaten
1/2 c. heavy cream, whipped
1 t. vanilla
3/4 c. fruit (strawberries, raspberries, sweet cherries, peaches, etc.)
1/4 c. sugar
3/4 c. whipping cream
1 c. boiling water
1/2 c. vegetable shortening
1 c. flour
4 eggs

FRENCH CUSTARD: Combine sugar, cornstarch, flour and salt in saucepan. Gradually stir in milk. Bring to boil over moderate heat, stirring constantly. Cook and stir until thick. Remove from heat. Stir some hot mixture into egg yolk, then blend egg mixture into remaining milk mixture. Return to heat and bring to a boil, stirring constantly. Remove from heat and chill. Whip heavy cream. With electric mixer, heat custard 2 minutes. NOTE: If not using immediately cover bowl with plastic wrap and refrigerate. FRUIT-FILLED: Combine fruit and sugar. Whip cream. Gently fold fruit and cream together. Fill cream puffs and serve immediately. CREAM PUFFS: Preheat oven to 400. Add boiling water to shortening. Bring to boil and stir in flour thoroughly. Remove from heat and cool slightly. Add eggs, one at a time, stirring well. Drop by spoonfuls on greased pan; center should be higher. The balls should be at least 2 inches apart. Bake 10 minutes, then lower to 350. Bake additional 20 minutes. Cool, cut horizontally and fill with filling. Makes 1 dozen 4-inch cream puffs.




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