Boston Cream Puffs Recipes

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.

Ingredients

• 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

Instructions

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. …………………………..

for full recipes please see : bakerbynature.com