Cream Puff  and Custard Recipe.
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Whipping Cream Puff Recipe.

Ingredients for Cream puff  shells
  • 1 cup water
  • 1 cup flour
  • 1/2 cup butter
  • 4 eggs

Cream Puffs Instructions
Place butter and water in saucepan and bring to a quick boil. As soon as the mixture comes to a boil, remove pan to cool a little, add the sifted bread flour all at once and with a spoon stir or wire whip vigorously for 2 or 3 minutes until mixture leaves sides of pan. Continue to let it cool a little more and then add eggs, one at a time, beating after each addition, until the dough is smooth and glossy. Drop mixture by tablespoons, 3 inches apart, on a greased cookie sheet. Bake in hot oven 425-F for 10 minutes, then at 375-F for about 25 minutes. Cream Puffs should be puffed high and light golden-brown. Remove baking pan from oven and place it somewhere to cool. Slice each one in half and spread thick with cooled Cream filling

Cream Puffs filling Ingredients
  • 2 cups milk
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla
  • 3 egg yolks

Cream Puff Instructions
Warm milk, add sugar which has been mixed with the flour and cornstarch, beat egg yolks and add to the milk and cook until it coats the spoon. Cool and beat occasionally to prevent crusting. Stir in vanilla well.

Pile some cold custard mixture on bottom half of cream puff shell, top with "Reddi-Wip" then gently place other pastry shell half on top, sprinkle with confectionery sugar.

With Whipping Cream Filling

Using the dough mixture shown above; another way to make the cream puffs is to shape the dough oblong, (cigar shape,) about the size of a Hostess “Twinkie.” Once the shell is baked and still warm, slice it down the middle, gently spread the shell open, allow it to cool before filling with just whipping cream then refrigerate them (covered) until cold.  Sprinkle with confectionery sugar just before serving.

Custard and Whipped Cream Puff
Torpedo Cream Puff