• 15 Ratings

We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.



Ingredient Checklist


Instructions Checklist
  • Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.

  • Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.

  • Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.

  • Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.


15 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1