Hazelnut Creme Filling - Maple Creme Filling for Cream Puffs

By MJH

Ingredients

• Hazelnut Creme Filling:
• 1 egg
• 1 tablespoon all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon instant coffee
• 1/8 cup finely-chopped hazelnuts (also known as filberts)
• 1 tablespoon cornstarch
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon hot water
• 2 tablespoons heavy cream whipped
• Maple Creme Filling:
• 1 egg
• 1 tablespoon all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon hot water
• 3 teaspoons pure maple syrup
• 2 tablespoons heavy cream, whipped
• Maple Icing:

Details

Adapted from yummly.com

Preparation

Step 1

Hazelnut Creme Filling:
In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat./p>

Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.

Fold in the whipped cream. Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.

Maple Creme Filling:
In a large bowl, beat egg with flour, sugar, and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.

Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine and dissolved. Set aside to cool until firm.

Fold in the whipped cream. Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.

Maple Icing:
In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar and stir until smooth (do not allow the mixture to boil).

While still warm, pour or spoon over the top section of each filled cream puff.