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Sweet Cream Puffs

Sweet Cream PuffsFill these small hollow pastry shells with a thick custard filling and drizzle with chocolate sauce.

Recipe Ingredients:

Cream Puffs:
1 cup water
1/4 teaspoon salt
1/2 tablespoon Splenda® Granulated No Calorie Sweetener
1/4 cup butter
1 cup all-purpose flour
4 large eggs

Custard Filling:
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 tablespoon cornstarch
2 cups 1% low-fat milk
2 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup commercial chocolate sauce

Cooking Directions:

  1. For Cream Puffs: Preheat oven to 400°F (205°C).
  2. Combine water, salt, Splenda® Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
  3. Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
  4. Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
  5. Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
  6. For Custard Filling Directions: Combine Splenda® Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about ¼ the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
  7. Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
  8. Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.

Makes 12 cream puffs.

Nutritional Information Per Serving (1 cream puff): Calories 100 | Calories from Fat 60 | Fat 6g (sat 2.5g) | Cholesterol 0mg | Sodium 55mg | Carbohydrates 9g | Fiber 1g | Sugars 3g | Protein 1g.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at