Cream Puff filling

[email hidden] (Joan Goodwin) wrote in news:12677-408FE703-15@storefull-
3352.bay.webtv.net:

Quoted message said:

Anyone have the authentic italian crem puff filling?

Yep, I keep that one in a box in the basement freezer!

Quoted message said:

WayneBoatWright peed:

(Joan Goodwin) said:

Anyone have the authentic italian crem puff filling?

Yep, I keep that one in a box in the basement freezer!

Yup, next to the authentic cannoli filling.

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"Joan Goodwin" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone have the authentic italian crem puff filling?

Aren't cream puff French, not Italian?

Vox Humana said:

"Joan Goodwin" <[email hidden]> wrote in message news:12677-408FE703-15@storefull-
3352.bay.webtv.net...

Quoted message said:

Anyone have the authentic italian crem puff filling?

Aren't cream puff French, not Italian?

Yes. A quick google for "creme patissiere" brings up a
zillion hits. Here are some edited ones.
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Creme patissiere Cordon Bleu

6 egg yolks 100g caster sugar 40g flour 40g cornflour 600ml
milk Whisk together yolks and sugar until lighter in color.
Stir together flour and cornflour. Combine all in a pan;
bring to boil, stirring, until large bubbles break on
surface. Lower heat, cook until very thick. Makes about
600ml To make a lighter cream, useful for filling [censored] or
cream puffs, beat 6 egg whites with a pinch of salt until
soft peaks are formed, beat in 2 tablespoons of sugar, beat
until stiff peaks are formed, fold into the hot custard.
This is Creme Saint-Honore.
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A variation on the theme: 2 cups milk
1/2 cup sugar
2/4 cup cornstarch 4 large egg yolks
3/4 tsp salt
4/2 tsp vanilla Bring 1 1/2 cups of the milk and the sugar
to a boil in a saucepan. While the milk is heating, in a
separate bowl, mix together the cornstarch and remaining
1/2 cup of milk. Add the egg yolks, salt and vanilla. When
the milk is almost boiling, add a couple ounces of hot
milk to the egg yolk mixture to "temper" it. Keeping the
milk at a low boil on the stove, pour the tempered yolk
mixture into the milk, stirring constantly. When entire
yolk mixture is in the boiling milk, and the mixture is
thick, remove from heat. Pour into bowl or container to
cool. Cover with plastic wrap, pressing it onto the the
surface, while still hot to prevent a skin from forming.
Refrigerate until ready to use.

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A slightly different approach: 3 egg yolks
5/4 c. plus 2 tbsp. sugar
6/4 c. flour 1 c. milk 1 1/2 tsp. butter, softened 1
tsp. vanilla extract Whisk egg yolks and sugar in a
heavy saucepan; add flour and stir until blended.
Gradually stir in milk; cook over medium heat,
stirring constantly, just until mixture comes to a
boil. Reduce heat and cook 1 minute. Cool to
lukewarm; stir in butter and vanilla. Cover and
chill. Yield: 1 1/3 cups.

There are many, many more recipes, generally pretty
close to these.

Pastorio