Italian Cream Puffs
In Italian, cream puffs are called "Bocconcini con Crema" or little mouthfuls of pastry with cream; gelato also makes a
wonderful filling. Cream puffs are a very popular item to be served at weddings, birthdays, first communions, and other
such celebrations. Serve them with coffee or an Italian liqueur. You can make the cream puffs in advance but do not fill
them until a few hours before serving so that the puffs don't get too soggy. Cover and refrigerate the puffs and cream
separately until ready to fill.
(Makes 12 large or 18-20 little puffs)
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup flour
4 large eggs
Preheat oven to 400 degrees F.
In a medium saucepan, combine water, butter and salt. Bring to a boil.
Remove from heat. With a wooden spoon, beat in flour all at once. Return to
low heat. Continue beating until mixture forms a ball and leaves side of pan.
Remove from heat. Beat in eggs, one at a time, beating hard after each
addition until smooth. Continue beating until dough is satiny and breaks in
For large puffs, drop by heaping tablespoon, 2-inches apart, on ungreased
baking sheet. For little puffs, the dough should be about the size of a walnut.
Bake until puffed and golden (40-45 minutes for large) (25-30 minutes for small)
Puffs should sound hollow when lightly tapped. Let cool completely on wire
To serve, with a sharp knife, cut off tops crosswise. Scoop out any soft dough.
Fill with filling of choice. Replace tops. Frost tops with glaze or sprinkle with
Pastry Cream Filling
2 cups milk
1/2 cup sugar, divided
6 large egg yolks
1/3 cup flour
2 teaspoon vanilla extract
1/2 teaspoon cinnamon
In a saucepan, bring the milk to a boil with 1/4 cup of sugar.
Whisk the egg yolks in a bowl with the salt and remaining sugar.
Sift the flour over the egg mixture and whisk it in until smooth.
When the milk boils, slowly whisk one-third of it into the egg mixture.
Then slowly add the egg mixture to the milk in the saucepan.
You must follow these steps to gradually raise the temperature of the eggs.
If you add them all at once to the hot milk they will curdle.
Return the saucepan to a medium heat and again bring to a boil, whisking
continually. The mixture should begin to thicken. Allow it to boil for another
minute. Remove from heat. Whisk in the vanilla and cinnamon.
Transfer the pastry cream to a bowl.
Pastry Cream Variations
Orange: Add the grated zest of one orange to the cold milk and sugar.
Lemon: Add the grated zest of one lemon to the cold milk and sugar.
Chocolate: Add 4 ounces of chopped semisweet chocolate to the hot pastry
cream as it comes off the heat. Stir in and allow to sit for 2 minutes, then
whisk it in until smooth.
Coffee: Add 2 tablespoons instant espresso powder to the cold milk and
Rum: Add 2 tablespoons rum or your favorite liqueur to the hot pastry cream
as it comes off the heat.
Whipped Cream Filling
3/4 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Combine ingredients in bowl of electric mixer.
Mix on high until soft peaks form.
Fill puffs. Sprinkle with confectioners' sugar or glaze.
Whipped Cream Variations
With fruit: Cut strawberries, peaches, bananas, pineapple or other
fruit into a small dice. Gently fold into the whipped cream.
With fruit puree: Place about 1/2 cup of your fruit of choice into a
food processor. Add 1 teaspoon sugar. Blend well and gently fold
into whipped cream.
NOTE: If you use raspberries, press the puree through a strainer to
remove the seeds before adding it to the whipped cream.
With liqueur: Substitute Kahlua, Grand Marnier, Limoncello, or
other flavored liqueur for the vanilla. Increase the amount to 1
teaspoon for a more pronounced flavor.
Easy Pudding Filling
Prepare one small box of instant vanilla, chocolate, lemon, or other
flavor pudding mix. Press plastic wrap against the surface to
prevent a skin from forming. Refrigerate the pudding until very cold,
about 2 hours. Fill puffs. Sprinkle tops with confectioners' sugar.
Or purchase ready-made pudding in the refrigerated area of your
market and fill puffs.
(Makes 1 cup)
6 ounces semisweet chocolate, broken into pieces
2 tablespoons unsalted butter
2 tablespoons light corn syrup
3 tablespoons milk
In top of double boiler, over simmering water, melt chocolate with butter.
Add corn syrup and milk, stirring until smooth and well blended.
Allow to cool slightly. Pour warm glaze over cooled, filled cream puffs on wire
rack with baking sheet underneath.
(Makes 1 cup)
8 ounces caramels
1/4 cup water
Place unwrapped caramels and water in top of double boiler over simmering
water. Stir until caramels are melted and smooth. Pour warm glaze over cooled,
filled cream puffs on a wire rack with baking sheet underneath.
Chocolate Mousse Cream Puff Apron
is made of 100% commercial quality
cotton with a Teflon coating for added
protection. The 22 x 30 inch apron
has two waist-level patch pockets, a
pen pocket, adjustable neck strap,
and ties around the waist.
These cream puffs are ready to fill with
your favorite sweet or savory ingredients.
Keep them in your freezer for unexpected
guests or when you simply don't have the
time to prepare a dessert or appetizer.
DESSERTS > ITALIAN PASTRIES > ITALIAN CREAM PUFFS
READY MADE CREAM PUFFS
This stainless steel whip's 11-wire design ensures that you'll get maximum volume in less time, for lighter, fluffier whipped cream, egg whites and cake batters.