Live Demo of Elwin on Channel 7 WXYZ Detroit News: Miniature Cream Puffs with Custard Filling

Check out Chef Elwin Greenwald on Channel 7 WXYZ News providing a live demo in how to make miniature cream puffs with custard filling.

Miniature Cream Puffs with Custard Filling Recipe:

Cream Puffs

Ingredients

2 C milk

8 oz butter

1 TSP pure vanilla

½ C sugar

8 Large eggs

1 ¾ C flour

Equipment

Heavy sauce pot

Prepared baking pan or jellyroll pan

Electric mixer fitted with the paddle

Wire wisk

Wooden spoon

Assorted portion scoops

Assorted measuring cups and spoons

Wire cooling rack

Serrated knife

Method

  1. In the sauce pot place the milk, vanilla, butter and sugar then bring to a gentle boil.
  2. All at once add the flour and stir with the wooden spoon until all lumps have been removed.  Continue cooking over medium heat until the dough is smooth and the spoon stands by itself.
  3. Transfer the mixture to the mixer bowl and beat on medium speed for about 3 – 4 minutes until cooled a bit.
  4. Add the eggs one at a time beating very well after each addition.  Blend well for 2 – 3 minutes.
  5. Using a portion scoop the batter onto the prepared baking or jellyroll pan.

Place in a preheated 375 oven until puffed and golden, about 15 – 20 minutes.  Gently remove and place on the cooling rack until ready to fill.  When cooled split ¾ of the way through with a serrated knife.

 

Custard

Ingredients

3TBL corn starch

1 C sugar + pinch of salt

1TBL butter

¼ C each lemon & orange juice

zest of 1 lemon & orange juice

½ C half & half

3 egg yolks lightly beaten

¼ C confectioners sugar

Equipment

Wire wisk

Wooden spoon or spatula

Heavy bottom sauce pan

Pastry bag with round open tube

Method

  1. Combine all ingredients except the eggs in the heavy bottom sauce pan.
  2. Cook over low heat stirring constantly until the mixture thickens and becomes custard-like.
  3. Add the egg yolks and wisk for 2 minutes longer being careful not to let the custard burn.
  4. Remove from heat and wisk vigorously.  Place in a ceramic bowl and chill until ready for use.
  5. Place custard in the pastry bag and gently fill the cream puffs.  Dust with confectioners sugar and serve with fresh berries and a sprig of fresh mint.