Boston Cream Puffs Recipes

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Hello, welcome to our recipe blog site. Right here you can obtain an overview on just how to make very yummy Boston Cream Puffs recipes. The production procedure is really simple, you simply need to follow the techniques that we have actually composed on this web page. The complying with are the stages of exactly how to prepare Boston Cream Puffs. Please adhere to the directions well.

Happy Tuesday! Here are those cream puffs I promised you.

Shockingly, this is the first cream puff recipe to make its way onto my website… but certainly not the last! I started working on an Italian lemon version yesterday, and last night my food brain told me that a white chocolate raspberry combo could be a good idea.

What’s your favorite cream puff flavor combo? I have so much catching up to do!

But I digress. Back to the recipe! Today’s cream puffs are of the Boston Cream variety and they are the definition of delicious.


  • For the Boston Cream Filling:
  • 1/2 cup granulated sugar
  • 2 and 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, at room temperature
  • 1 and 1/3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • For the Cream Puff Pastry:
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour (not packed)
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • For the Chocolate Glaze:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup heavy cream


For the Boston Cream Filling:

  1. In a medium saucepan, add the granulated sugar, cornstarch, and salt; whisk well to combine. All at once, add in the egg yolks and whisk until smooth. Add in 1/3 cup of the milk and whisk until combined; whisk in the remaining milk. Place the pan over medium heat. Cook the mixture, stirring constantly with a whisk, until thick and creamy, about 8 to 10 minutes. You will know the mixture is done when it’s thick enough to coat the back of a spoon and almost resembles pudding.
  2. Remove pan from heat and whisk in the butter and vanilla; beat until smooth. Transfer the custard to a heatproof bowl and cover tightly with plastic wrap. Be sure to press the plastic wrap right against the surface of the pudding to prevent “skin” from forming. Use a small knife to poke a few holes in the plastic. Place bowl in the refrigerator for 1 hour, or until completely chilled and firm.
  3. …………………………..

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