Basic Cream Puff Recipe Easy

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EASY DOUGHNUT PUFFS



Easy Doughnut Puffs image

A family favorite for years. Eyes light up when they discover I've made them.

Provided by KitchenResolution

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 14

cooking spray
1 ¾ cups all-purpose flour
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1 egg
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ cup butter, melted, or more to taste
⅓ cup white sugar, or more to taste
1 tablespoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
Calories120.3 calories
Carbohydrate16.8 g
Cholesterol12.5 mg
Fat5.5 g
Fiber0.5 g
Protein1.5 g
SaturatedFat1.9 g
Sodium98.5 mg
Sugar9.5 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
  • Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
  • Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
  • Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

CREAM PUFF SHELLS



Cream Puff Shells image

Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cream puff shells.

Number Of Ingredients 7

1-1/4 cups water
3/4 cup butter
1/4 teaspoon salt
1-1/4 cups all-purpose flour
5 eggs
2 tablespoons milk
1 egg yolk
Calories 139 calories
Fat11g fat (6g saturated fat)
Cholesterol103mg cholesterol
Sodium145mg sodium
Carbohydrate8g carbohydrate (0 sugars
Fiber0 fiber)
Protein3g protein.

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.

EASY CREAM PUFF CAKE



Easy Cream Puff Cake image

Serve up something sweet and simple to prepare with our Easy Cream Puff Cake recipe. Our yummy Easy Cream Puff Cake takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Home

Time 1h57m

Yield 16 servings

Number Of Ingredients 10

1/2 cup butter
1 cup water
1 Tbsp. sugar
1 cup flour
4 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 oz. BAKER'S Semi-Sweet Chocolate
Calories280
Fat17 g
SaturatedFat11 g
TransFat0 g
Cholesterol80 mg
Sodium290 mg
Carbohydrate24 g
Fiber0 g
Sugar16 g
Protein5 g

Steps:

  • Heat oven to 400°F.
  • Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
  • Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
  • Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
  • Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
  • Melt chocolate as directed on package; drizzle over dessert.

CREAM PUFFS



Cream Puffs image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

Steps:

  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

BASIC CREAM PUFF DOUGH



BASIC CREAM PUFF DOUGH image

Categories     Bake     Phyllo/Puff Pastry Dough

Yield 20 Puffs

Number Of Ingredients 6

To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)

Steps:

  • Preheat oven 425F. 1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid - and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. 2. You can do the next step one of two ways: Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don't want to cook the eggs too quickly. 3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use. 4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Calories189.7 calories
Carbohydrate15.2 g
Cholesterol76.9 mg
Fat13.3 g
Fiber0.2 g
Protein2.9 g
SaturatedFat8 g
Sodium230.6 mg
Sugar8 g

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

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