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Choux Paste (Puff Shells) - Vanilla Creme Filling

Demonstrated by: Nanakuli High School Food Service students Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.
Refreshing Summer Recipes - June 1, 1995.



Choux Paste (Puff Shells) - Vanilla Creme Filling

Choux Paste (Puff Shells):

  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • Powdered sugar

Vanilla Creme Filling:

  • 1 quart milk
  • 3/4 cup sugar
  • 3 eggs, beaten
  • 1/2 cup cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 container (8oz.) frozen whipped topping, thawed


Chous Paste (Puff Shells):
Preheat electric oven to 400°F. Lightly spray baking sheet with non-stick spray. In a saucepan, bring water, butter, and salt to a boil. Remove from heat; add flour all at once, stir vigorously until mixture forms a ball. Beat in 1 egg at a time, beating well after each addition. Using a pastry bag or 2 spoons, shape 2 inch rounds of batter, 2 inches apart on prepared baking sheet. Bake for 30 minutes or until golden brown. Remove from baking sheet immediately; cool. Fill cooled shells with Vanilla Creme. Sprinkle tops with powdered sugar. Makes 2 dozen.

Vanilla Creme Filling:
In a saucepan, slowly bring 3 cups of the milk and sugar to a boil. Combine the remaining 1 cup of milk, eggs, and cornstarch; add to milk mixture, stirring until thickened. Mix in salt and vanilla. Cool in refrigerator. Fold in whipped topping. Makes 5 to 6 cups of filling.


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