Tuesday, February 17, 2015

Quick Kitchen Tip: Filling Cream Puffs

 I made some cream puffs last week and wanted to be able to fill them without cutting them open. I used a plastic bag, a straw, a pair of scissors, and scotch tape to make a device to fill the cream puffs.[figure 1]


 I cut off a small section of the straw. [figure 2]

Figure 2

I made my cut at an angle so that there would be a point on the tip. The end with a tip would be used to poke into the cream puffs. [figure3]

Figure 3

I then cut a small hole in one of the corners of the plastic bag. [figure 4]

Figure 4

Then I inserted the straw into the hole in the bag, making sure the pointed end was sticking out of the bag. [figure 5]

Figure 5

 I used tape to secure the straw to the bag. [figure 6]

Figure 6

I filled the bag with the cream filling I made to put in the cream puffs. [figure 7]

Figure 7

I poked the straw into the cream puffs and gently squeezed the bag until the puff was filled with cream. [figure 8]

Figure 8

 My make shift pastry bag worked great. So, if you want to fill cream puffs without an obvious incision give this a try.


Amy said...

Thanks for sharing these tips! Could you share the recipe for the Cream Puff's, I'd love to try making them for everyone. =)

A Heart of Praise said...

Thanks for showing us how you did it. :)

Southern Sunrise said...

I've wanted to make cream puffs in the past, but haven't given it a try yet. They sound so good! Thanks for showing us how you filled yours like this!

Sister in the Mid-west said...

Hello Amy,
Thanks for your comment.
I'd be happy to share the recipe I used.
Cream Puffs
1 cup flour
1 cup water
1/4 tsp. salt
1 tsp. sugar
1/2 cup butter
4 eggs
Sift and measure the flour. Put water, salt, sugar, and butter into a pan and heat until butter is melted. Bring mixture to a full rolling boil, and add flour all at once, remove from heat, and stir until it becomes a smooth thick paste that clings together and comes away from the sides of the pan. Stir in eggs, one at a time, until paste is smooth and shiny. Let paste cool 15 minutes before shaping and baking. Shape cream puffs with pastry bag or spoon, using 2 tablespoons for each (this will make 36 puffs). Place 2 inches apart on a greased baking sheet. Bake at 400* F. for 25-35 minutes or until puffs are golden and lightweight. Fill when cool.

Sister in the Mid-west said...

Hello Heart of Praise,
You are welcome! Thanks for leaving a comment. :)

Sister in the Mid-west said...

Hello Southern Sunrise,
Thank you for your comment. This was the first time I have made cream puffs since I have been married. I remember doing them a couple of times when I still lived with my parents but I don't think it was a solo project. I had fun making them. They are a great light dessert.

Amy said...

Thanks for the recipe! =)