Grandma Mary's Cream Puffs

This is my great grandma Mary's recipe for cream puffs. It takes a while, but is so worth it! It took a while trying to figure out the exact recipe as a lot of the ingredients were labeled as a handful of this and a heaping spoon of that. Enjoy!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 296 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon salt
• 1 ½ cups white sugar
• 1 ½ teaspoons vanilla extract
• 1 cup unsalted butter
• 2 cups water
• 3 large eggs
• 6 cups milk
• 10 large eggs
• 12 fluid ounces sweetened condensed milk
• 8 tablespoons cornstarch

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.

Step 3

Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.

Step 4

Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.

Step 5

Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.

Step 6

Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.

Step 7

Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.

Step 8

Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.