THE BEST CUSTARD FILLING CREAM PUFFS

For the best custard filling in cream puffs, rule number one is to cook over low heat. It takes at least 20 to 25 minutes for the pastry cream to thicken, and raising the temperature to speed it up may cause the mixture to curdle.

Rule number two is to use a heavy saucepan, stir constantly, and practice patience for the perfect vanilla pastry cream filling.

Rule number three: Stirring continuously, making sure to cover the entire bottom and corners of the pan, helps prevent scorching and ensures an even heat distribution throughout the mixture.

INGREDIENTS

For the Pastry:

  • 2 3/4 cups unbleached all-purpose flour
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 2 cups water
  • 9 1/2 tbsp butter
  • 6 large eggs

For the Custard:

  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • 1 1/2 tsp vanilla extract
  • 1 tbsp rum

DIRECTIONS 

For the Pastry:

  • Preheat the oven to 425°F and line a cookie sheet with parchment paper. Sift together the flour, salt, and baking soda, then set aside.
  • In a heavy saucepan, heat the water and add the butter. Once the butter has melted, remove the pan from the heat and stir in the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, stirring until the dough pulls away from the sides of the pan.
  • Remove the pan from the heat again, and add the eggs one at a time, beating well with a wooden spoon or hand mixer after each addition until fully incorporated.
  • Transfer the batter to a pastry bag fitted with a ½-inch tip. Pipe 3-inch puffs about ½ inch apart onto the prepared cookie sheet.
  • Bake for 20 minutes or until golden brown. Once done, carefully slit the side of each puff with a knife to allow steam to escape and prevent sogginess inside. Move the puffs to a cooling rack and let them cool completely.

For the Custard:

  • In a saucepan over moderate heat, whisk together the sugar, flour, and salt. Gradually add the milk, cooking and stirring until the mixture thickens and starts to bubble.
  • Reduce the heat and continue stirring for 2 minutes, then remove the pan from the heat. In a small bowl, gradually add a little of the hot cream mixture to the egg yolks, whisking constantly. Slowly pour the egg mixture back into the pan and bring it to a gentle boil. Cook for 2 more minutes, then add the butter, rum, and vanilla extract. Remove from the heat and transfer the custard to a shallow bowl to cool. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled.
  • Once the custard has cooled, pipe it into the opened pastry shells until they are full. Top with a cherry and dust with powdered sugar before serving. Enjoy!

CREAM CHEESE STUFFED CHICKEN BREAST

Say hello to the irresistible Cream Cheese Stuffed Chicken Breast, wrapped in crispy bacon! This dish is a game-changer for any dinner party, and it’s absolutely delicious.

Not only does it taste incredible, but it’s also incredibly easy to make—perfect for when unexpected guests drop by. With just a few simple ingredients, you can have this mouthwatering dish ready in under an hour!

I’ve been making this exact recipe since my teenage years, and it’s been a favorite in my household ever since. It’s the perfect combination of creamy, savory, and crispy that never disappoints.

INGREDIENTS

  • 4 Chicken Breasts
  • 500g Bacon (3-4 slices per chicken breast)

Cream Cheese Filling

  • 8 oz Cream Cheese (softened)
  • 1 cup Mozzarella Cheese (shredded)
  • ⅓ cup Parmesan Cheese (shredded)
  • 4-5 Cloves Garlic (minced)
  • 1 teaspoon Thyme
  • 3 stalks Green Onions (diced)
  • Salt and Pepper to taste

INSTRUCTIONS

  • Preheat the oven to 400°F (200°C).
  • Prepare the chicken breasts: Butterfly and pound the chicken breasts to about ¼” – ½” thickness. Lay the butterflied chicken breasts cut side up on a cutting board and cover with plastic wrap to prevent splatter while pounding.
  • Pound the chicken using a meat mallet until it reaches the desired thickness. Set aside.
  • Make the cream cheese filling: In a large bowl, combine the softened cream cheese, shredded mozzarella, parmesan, minced garlic, thyme, and diced green onions. Use a spatula to mash the ingredients together into a smooth paste.
  • Stuff the chicken breasts: Divide the filling evenly into 4 portions (about ¼ – ⅓ cup per chicken breast). Spread the filling across the center of each butterflied chicken breast, ensuring it covers the entire surface. Roll each chicken breast tightly, seam side down.
  • Wrap with bacon: Begin wrapping the bacon around each stuffed chicken breast, ensuring it’s completely covered. Overlap the bacon slightly as you work your way down the breast. Repeat for all chicken breasts.
  • Bake: Place the bacon-wrapped chicken breasts in an oven-safe baking dish and bake for 45 minutes.
  • Broil for extra crispiness: After baking, set the oven to broil on high for 5 minutes to crisp up the bacon.
  • Serve: Remove the chicken from the oven and let it cool slightly before serving. You may notice some filling has spilled out during baking—use this to spoon over the chicken as a flavorful sauce.

HOW TO BUTTERFLY A CHICKEN BREAST

  • Lay the chicken breast flat on a cutting board.
  • Place your non-dominant hand on top of the chicken to steady it.
  • Using a sharp knife, slice horizontally through the chicken breast, stopping about ¾ of the way through. Don’t cut all the way through.
  • Open the chicken like a book to reveal the butterfly shape. Repeat with the remaining chicken breasts.

NUTRITION (PER SERVING)

  • Calories: 1166
  • Carbs: 9g
  • Protein: 104g
  • Fat: 77g
  • Saturated Fat: 32g
  • Polyunsaturated Fat: 10g
  • Monounsaturated Fat: 28g
  • Trans Fat: 0.2g
  • Cholesterol: 350mg
  • Sodium: 2873mg
  • Potassium: 1615mg
  • Fiber: 0.4g
  • Sugar: 3g
  • Vitamin A: 1225 IU
  • Vitamin C: 6mg
  • Calcium: 388mg
  • Iron: 2mg