Cream Puff Filling Recipes

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Puddings, Creams & Custard Recipes    Tea Travels™ Candies, Cookies & Desserts   

 

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Hazelnut Cream and Maple Cream Filling Recipes for Cream Puffs

Cream Puff Filling Recipes are very versatile and lend themselves to many different flavorings.  These are great custard-type fillings for your home-baked Cream Puffs (see Linda’s cream puff recipe).

 

Cream Puff Fillings

 

These delicious Cream Puff Filling recipes are courtesy of Ellen Easton.  Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea Recipes.

More Butters, Condiments, Sauces, Relish & Jelly Recipes.

 

 

Cream Puff Filling Recipes

 

Hazelnut Creme Filling Recipe:

Cream Puff Filling Recipes

Ingredients:

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon instant coffee
1/8 cup finely-chopped hazelnuts (also known as filberts)
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream whipped

Instructions:

In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil.  Remove from heat and slowly whisk the hot milk into the egg mixture.  Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil.  Remove from the heat.

Add vanilla extract and hot water to the thickened mixture, stirring to combine.  Set aside to cool until firm.

Fold in the whipped cream.  Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom).  Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling.  Close with the top section.

Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.

https://whatscookingamerica.net/Sauces_Condiments/HazelnutCreamFilling.htm

 

 

Maple Creme Filling Recipe:

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
3 teaspoons pure maple syrup
2 tablespoons heavy cream, whipped

In a large bowl, beat egg with flour, sugar, and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil.  Remove from heat and slowly whisk the hot milk into the egg mixture.  Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil.  Remove from the heat.

Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine and dissolved.  Set aside to cool until firm.

Fold in the whipped cream.  Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom).  Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling.  Close with the top section.

 

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