Vanilla/Chocolate Custard Filling for Cannoli

1. 1

   Prepare basic cream puff recipe as above.

2. 2

   Let cool.

3. 3

   Heat milk in large heavy saucepan until bubbles appear around edge.

4. 4

   Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick.

5. 5

   Beat in flour until well mixed.

6. 6

   Gradually beat in hot milk; pour all back into saucepan.

7. 7

   Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat.

8. 8

   Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.

9. 9

   Continue cooking 2 to 3 minutes, over low heat, stirring constantly.

10. 10

    Mixture will be quite thick.

11. 11

    Remove from heat.

12. 12

    Stir in butter and vanilla.

13. 13

    Place a piece of wax paper directly on surface of filling to prevent skin from forming.

14. 14

    Chill at least 2 hours.

15. 15

    If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.

16. 16

    To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine.

17. 17

    Continue with rest of recipe.

18. 18

    Fill puffs just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.