creampuffs detail 1

Cream Puffs and Pastry Cream Filling Recipe

These decadent little pastries are filled with vanilla pastry cream. Each serving contains 8% fewer calories* and 57% less sugar* when made with Truvia® Cane Sugar Blend. Makes 12 servings.

Prep Time

15 minutes

Cook Time

35 minutes

Serving size

1 Cream Puff (140g)

Calories

230 Calories

Ingredients

Pastry Cream Ingredients

  • 13 cup Truvia® Cane Sugar Blend

  • 14 cup flour

  • 14 teaspoon salt

  • 6 large egg yolks

  • 3 cups low-fat (1%) milk

  • 1 12 teaspoon vanilla

Pastry Shell Ingredients

  • 1 cup water

  • 12 cup unsalted butter

  • 14 teaspoon salt

  • 1 14 cup flour

  • 4 eggs

**Optional Garnish 14 cup Truvia® Cane Sugar Blend

Directions

Pastry Cream
  • 1.

    To prepare the pastry cream: In a medium bowl, beat Truvia® Cane Sugar Blend, flour, salt and egg yolks on high speed until thick and pale yellow, about 2 minutes. Meanwhile, heat milk in a medium saucepan over medium heat and bring to a simmer.

  • 2.

    While mixing on low speed, gradually pour the hot milk into the egg mixture. Transfer the mixture back to the saucepan and cook, whisking constantly to prevent scorching. Continue to heat over medium heat until it begins to bubble, then continue cooking and whisking for about 30 seconds to thoroughly cook the eggs.

  • 3.

    Transfer cooked pastry cream to a clean bowl and stir in vanilla. Cover the surface of the pastry cream with plastic wrap or parchment paper to prevent a skin from forming. Cool in the refrigerator.

Pastry Shells
  • 4.

    Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).

  • 5.

    Combine the water, butter, and salt in a medium-sized saucepan to melt the butter and bring to a rolling boil.

  • 6.

    Remove the pan from the heat. Add the flour all at once and stir vigorously.

  • 7.

    Return the pan to the burner and cook over medium heat while stirring continuously for about 1 minute until the mixture becomes smooth, forms a dough and pulls away from the sides of the pan.

  • 8.

    Remove the pan from the heat and let the mixture cool for 5-10 minutes.

  • 9.

    Beat in the eggs one at a time. Beat each egg for about 2 minutes until the batter is smooth, shiny and thickened.

  • 10.

    Spoon generously filled tablespoons of the batter into 12 mounds on the prepared baking sheets, spacing them about 3 inches apart.

  • 11.

    Bake the shells for 15 minutes, then reduce the temperature to 350°F and bake for an additional 20-25 minutes, until pastries are a medium golden brown. The puffs will deflate if they are removed from the oven before they’re fully baked.

  • 12.

    Remove the puffs from the oven and transfer them to a rack to cool.

  • 13.

    Use a serrated knife to slice off the top quarter of each puff. Press down any soft baked dough inside each shell with your fingers.

  • 14.

    Stir the pastry cream filling, then fill the bottom halves of the shells. Replace the tops and garnish with a dusting of powdered Truvia® Cane Sugar Blend and serve.**

*These cream puffs have 230 calories and 6 grams of sugar per serving compared to sugar-sweetened version which have 250 calories and 14 grams of sugar.

**Make powdered Truvia® Cane Sugar Blend by grinding about 14 cup of the sweetener in a blender for about a minute.

Nutrition Per Serving

Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 205mg
Sodium 210mg
Total Carbohydrate 21g
Dietary Fiber 0g
Total Sugars 6g
Erythritol 3g
Protein 9g
Vitamin D 8% DV
Calcium 8% DV
Iron 8% DV
Potassium 4% DV

Cream Puffs is rated 4.6 out of 5 by 9.
Rated 5 out of 5 by from Great Recipe & Taste! EASILY made Cream Puffs! The picture made me do it! And it was delicious! Plus I added one (1) small step for cream puffs, one (1) giant step for additional flavor! The recipe provided IS DELICIOUS and EASY, but everyone likes to 'fool' around with a recipe and what I did was to NOT cut the puffs in half, but use a 'super shooter' to fill the puffs, once they were finished I decided to try a little experiment. Melting chocolate and then spoon drip the chocolate on top each cream puff, allowing it to drip downwards on the sides. Another thing I tried was simply dipping the puff into the chocolate (be careful NOT to burn your fingers), giving the puff a beautiful (and tasty) coating. The last thing I tried was upon finishing the cream puffs, I shook powdered sugar (10X) over the tops of each cream puff. MMMMMM tasty! Don't get me wrong, each cream puff is so tasty on its' own. I just played a little and got what I wrote! My granddaughters loved them!
Date published: 2016-02-19
Rated 5 out of 5 by from Outstanding little treat!! Made these little desserts for a family gathering and they were loved by everyone. No one knew, until I told them that I substituted sugar with Truvia, and I had to make copies of this recipe to hand out. There is nothing to dislike about the cream puffs and I will make them again and again.
Date published: 2016-02-20
Rated 5 out of 5 by from Tastes great! These are very tasty and light in flavor. I think now that I've made them according to the recipe it will be time to experiment with chocolate or almond or raspberry pastry creams in the middle. So many possibilities. Also adding powdered sugar or chocolate toppings. A great dessert!
Date published: 2017-01-20
Rated 4 out of 5 by from A hit for Sunday Brunch! Thought I'd try something new for a change and this did not dissapoint! We use Truvia exclusively and you can't tell the difference from regular sugar These were very light and delicate which made them perfect for the buffet! Didn't and won't change a thing
Date published: 2015-09-11
Rated 4 out of 5 by from Satisfies the sweet tooth Glad I tried this recipe. I can't say it's "exactly" like the calorie filled original but it's good, good enough for company, good enough to where I didn't miss the extra added pounds I would have gained.
Date published: 2015-04-09
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