Cream Puffs & Eclairs

Cream Puffs & Eclairs

1 cup whole milk
1 stick margarine
2/3 cup flour
4 eggs

3 egg yolks
2/3 cups sugar
4 tbsp all-purpose flour
2 ¼ cups whole milk
1/3 cup margarine
2 tbsp vanilla sugar

3 egg whites
9 tbsp powdered sugar


Bring milk, salt and margarine to a simmer. Slowly whisk in flour and stir constantly on low heat. It should look slightly curdled if it’s done right.

Allow to cool to room temperature and then mix in one egg at a time.

Place balls the size of a golf ball onto a greased cookie sheet. Bake for 15 minutes at 400°F.

Cut baked puffs into half horizontally and allow to cool.


Heat the milk to nearly boiling. Mix the egg yolks with sugar until light and frothy. Add flour, vanilla sugar and mix together. Add the egg mixture into the milk and mix to prevent lumps. Simmer over low heat until the crème is thickened.

Allow to simmer until it reaches a consistency of pudding. Take off the heat and allow to cool. When it reaches room temperature mix in the margarine.


Beat the egg whites and slowly add the powdered sugar one spoon at a time.


Create puff sandwiches with yellow crème topped by the meringue. Chill in the fridge for a couple of hours before serving.


About majathebee
When planning dinner, my first idea is dessert.

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