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).
These delicious Cream Puff Filling recipe and photo are courtesy of Ellen Easton 2020- All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
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- 1 egg
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon instant coffee
- 1/8 cup hazelnuts (also known as filberts), finely chopped
- 1 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon hot water
- 2 tablespoons heavy cream, whipped
- 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
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In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.
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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.
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Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.
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Fold in the whipped cream. Refrigerate until thick.
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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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Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.
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In a large bowl, beat egg with flour, sugar, and cornstarch until well blended.
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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.
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Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine and dissolved. Set aside to cool until firm.
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Fold in the whipped cream. Refrigerate until thick.
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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.