Forktionary

Cream Puff Filling Recipe

This luscious, egg-yolk-free cream puff filling is the perfect complement to your profiteroles! Created as a delightful alternative to traditional crème anglaise, this recipe delivers a smooth, creamy texture and rich vanilla flavor without the yolks. Enough to fill half a batch of profiteroles, it's easily scalable to your needs. Get ready to elevate your cream puffs to the next level!

Prep Time 5 mins
Cook Time 30 mins
Calories 4 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Cream Puff Filling 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Puff Filling

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How to Make Cream Puff Filling

  1. In a medium bowl, whisk together the cornstarch, sugar, and salt until well combined.
  2. Gradually whisk in the milk and heavy cream until smooth, ensuring no lumps remain.
  3. Pour the mixture into a medium saucepan over medium-high heat.
  4. Cook, stirring constantly with a whisk or spatula, until the mixture comes to a boil and thickens significantly (about 5-7 minutes).
  5. Remove from heat and stir in the vanilla extract to your desired intensity.
  6. If the filling is too thick, add a teaspoon of cold water at a time, stirring until you reach the desired consistency. Repeat as needed.
  7. Pour the filling into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours to allow it to fully chill and thicken.
  8. Once chilled, stir the filling and check the consistency. Adjust with water if needed and stir again. Transfer to piping bags or squeeze bottles and pipe into your cooled cream puffs.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

0g

Carbs

0g

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Starters Appetizers & Snacks Sweets & Sides Desserts European Italian French American Vegetarian Baking 30 Minutes Or Less

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