Recipe of the Month
Heavenly Delicious Cream Puffs


  • 1/2 cup Unsalted butter
  • 1 cup Water
  • 1/4 teaspoon Salt
  • 1 cup All-purpose flour
  • 4 whole Eggs


  • 1 tablespoon Vanilla Almond Pastry Cream Filling (see recipe below)
  • 2 tablespoons Confectioner's sugar


  • 3/4 cup Sugar
  • 1/4 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 1 1/4 cups Whole milk
  • 6 Egg yolks
  • 1 1/2 teaspoons Vanilla extract
  • 1 tablespoon Almond extract
  • 1 1/2 cups Heavy cream or whipping cream


  • 2 squares Semisweet chocolate
  • 2 tablespoons Unsalted butter
  • 1/2 cup Confectioner's sugar
  • 3 tablespoons Whole milk

Cream puff shells can be prepared early in the day or a day ahead of time. Line 2 large cookie sheets with parchment papers. Preheat oven at 375°F. Heat butter, water, and salt to a boil in a 2-quart saucepan over medium heat. Remove from heat.

Add all of the flour at once. Vigorously stir mixture with a wooden spoon until it forms a ball and leaves the side of pan.

Add eggs one at a time to the flour mixture, beating well after each egg until smooth.

Using a large spoon (soup spoon) and a spatula, drop batter onto cookie sheets in 12 large mounds, 3 inches apart, swirling top of each. Bake 40 minutes.

Remove from oven. Cut a 1 inch slit in side of each puff shell. Return to oven and bake 7 more minutes. Remove from oven and let cool. Prepare pastry cream filling.

When puff shells are cool, slice top off each. Fill each shell with chilled Vanilla Almond Pastry Cream Filling (about 1 1/2 tablespoons); replace top. Pipe out Semisweet Chocolate Drizzle over top of cream puffs in a zig-zag motion. Sprinkle cream puffs with some confectioner's sugar using a small sieve. Enjoy!

Combine and mix together sugar, flour, salt, and milk in a 2-quart saucepan. Cook mixture over medium heat, stirring, until thickens and boils, about 11 minutes. Slightly beat egg yolks in a small bowl with a folk. Beat some milk mixture into the yolks then slowly pour egg mixture back into the milk mixture. Cook, stirring, over medium-low heat until mixture thickens and coats the back of spoon, about 10 minutes. Remove from heat. Stir in vanilla and almond extracts. Cover and chill for about 2 hours. Beat heavy cream with an electric mixer (if available) at medium speed until stiff peaks form. With a rubber spatula, gently fold whipped cream into custard.

In a small saucepan over low heat, melt chocolate and butter with constant stirring. Stir in confectioner's sugar and milk until smooth. Remove from heat and let cool a bit to touch. Pour sauce in a quart size freezer zipper bag. Keep warm until ready to use. Cut a tiny corner off from one end of the freezer bag and drizzle over top of cream puffs.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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