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world cuisine

Cream Pie Cream Puffs

One of my #1 activities on this site is to dismember heating fundamentals and give a how-to on staple plans and kitchen strategies. All through this supposed “You Need to Know” arrangement, we’ve figured out how to make caramel, meringue, sautéed spread, and then some. Today, we will stroll through a different baked good called pâte à choux and even figure out how to utilize it in the creation of coconut cream pie puffs. In case you’re ready for learning, put on your food science caps (and covers!) and how about we make a plunge!

What is Pâte à Choux?

Otherwise called choux cake, pâte à choux (articulated pot-a-shoe) is a typical assortment of puff baked good. Used to make cream puffs, eclairs, and various different treats, pâte à choux makes lightweight cakes with semi-empty insides ideal for stuffing and filling. It’s high extent of fluid to dry fixings makes a mixture that is nearly glue like and heats into puffed-up treats with vaporous insides. Pâte à choux requires fluid (commonly water), fat (spread), a cover (eggs), and dry fixings (flour, salt, and once in a while sugar), and is cooked on the burner before being prepared or seared. We should discuss how to make it.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:




  • 1/2 cup water
    1/4 cup butter
    1/2 teaspoon salt
    1/2 cup all-purpose flour
    2 large eggs


  • 3/4 cup sugar
    1/3 cup all-purpose flour
    1/8 teaspoon salt
    2 cups whole milk
    2 large eggs, lightly beaten
    1 teaspoon vanilla extract
    2 cups whipped cream, divided
    Chocolate sauce and/or fresh raspberries, optional


  1. ▪In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. ▪Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate. Bake at 400° for 35-40 minutes. Cool completely on a wire rack.
  3. ▪For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring.
  4. ▪Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours. Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers.


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