My Cream Puffs Recipe, is light, refreshing, super yummy and, believe-it-or-not, easy to make! But, first…
There’s a restaurant in German Village called Schmidt’s. They are a family owned restaurant that’s been in business since 1967 and a part of the Columbus community since the 1880’s. They serve authentic or “real” German food. They are also famous for their Jumbo Cream Puffs, which come in vanilla cream or chocolate cream. I may not have the Schmidt’s authentic Cream Puffs Recipe, but I think you’ll really like my Cream Puffs Recipe.
We haven’t been to Schmidt’s since probably last winter, but they have great food, desserts and entertainment. If you’re lucky, you might even get to hear the Oompah Band – Squeezin’ N’ Wheezin’.
I actually made Lenny some Cream Puffs for Valentine’s Day this year. I could have made him any number of desserts, but I wanted to make him something I hadn’t made in years. Lenny’s kind of a creature of habit and tends to eat the same thing over and over again. I can’t even begin to tell you how many times I’ve made Cherry Dump Cake, Neiman Marcus Cookies or BLT sandwiches for him.
In fact, two years ago when we drove to California and back to visit our sailor girl, Lenny was on a BLT (bacon, lettuce and tomato) kick and must have eaten them almost every day on our road trip. Seriously!
Well, I didn’t want to make Lenny the same ol’ thing, so I made these Cream Puffs for him. They really are easy to make. The secret is that you just have to work quickly and be sure to have everything ready before you begin.
So, let’s make some cream puffs!
Cream Puffs Recipe
- 1 cup water
- ½ cup 8 tablespoons unsalted butter
- ⅜ tsp salt
- 1¼ cups All-Purpose Flour
- 4 large eggs
- 1 cup milk
- ¼ cup sugar
- 1-1/2 tbsp cornstarch
- pinch of salt
- 2 egg yolks lightly beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 pint heavy or whipping cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
- Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
- Remove the pan from the heat, and add the flour all at once, stirring vigorously.
- Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
- Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It’ll still feel hot, but you should be able to hold a finger in it for a few seconds.
- Transfer the mixture to a mixer, and beat in the eggs one at a time; it may look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
- Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in to 3-tablespoon mounds. Space the mounds about 3″ apart, to allow for expansion.
- Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.
- Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they’re cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
Custard Filling Instructions
- In a medium-sized saucepan, bring the milk to a simmer.
- Meanwhile, in a mixing bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly.
- Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Whisk in the egg yolks, then cook, stirring until slightly thicker, about 2 minutes more. Remove the saucepan from the head and stir in the butter.
- Let cool to room temperature, stirring occasionally. Add the vanilla, cover and refrigerate until thoroughly chilled, Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
Cream Filling Instructions
- Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer’s whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth. You’ll want to keep your cream filling refrigerated until ready to use
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 99mgSodium: 80mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 4g
So, what dessert is your go-to? Does your family have a favorite dessert recipe? I’d love to hear about it.
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Til next time…