Reviews & Comments

Thank you for the filling recipes.

I was looking for the original custard/cream filling recipe as well. I found it in my "vintage" BC cookbook. 1/3 C sugar 2 T cornstarch 1/8 tsp salt 2 C milk 2 egg yolks, slightly beaten 2 T marg or butter, softened 2 tsp vanilla Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in marg. and vanilla; cool. I grew up on a farm in the 50's and 60's; we had chickens so my mom always made this recipe when she had to use up eggs! :)

These are awesome, I made the puffs themselves & added cheddar cheese to the egg mixture & baked them with out filling them with a filling :)

I have been making this same recipe (from my very old Betty Crocker Cook Book) since my kids were little and it has always been a hit! I have filled them with either the original cream filling (which is not in this web version) or with Betty Crocker's vanilla pudding recipe, which is also in my old cook book. My variations: Sometimes I use 1/2 whole wheat flour to make them a bit healthier. I have also used these puffs for sandwiches; as kind of a "croissant" in place of bread. Since they don't contain sugar and aren't sweet, they they can be perfectly adapted this way.