Best Cream Puffs Recipe Recipe Cards

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CREAM PUFFS I



Cream Puffs I image

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

Steps:

  • For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  • Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g

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

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.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

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.

GRAMMY'S GIANT CREAM PUFFS



Grammy's Giant Cream Puffs image

Provided by Food Network

Time 3h30m

Yield 15 to 18 small puffs

Number Of Ingredients 10

1 stick unsalted butter
1 cup boiling water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Grammy's Cream Puff Filling, recipe follows
Powdered sugar, for dusting
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
  • Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
  • Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
  • Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

EASIEST CREAM PUFFS



Easiest Cream Puffs image

Make and share this Easiest Cream Puffs recipe from Food.com.

Provided by Millereg

Categories     Breads

Time 1h20m

Yield 24-30 puffs, 12 serving(s)

Number Of Ingredients 6

1/2 cup low-fat margarine or 1/2 cup unsalted butter
1 cup boiling bottled water
1 cup sifted flour
1/2 teaspoon salt
4 eggs
confectioners' sugar

Steps:

  • If butter is not at room temperature, chop it up first.
  • Add butter to boiling water.
  • When butter is dissolved remove from heat.
  • Add flour and salt.
  • Beat with a spoon until it looks like putty (about 15 minutes).
  • Cool, add eggs unbeaten one at a time.
  • Beat until creamy.
  • Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
  • Bake for 10 minutes at 375°.
  • Reduce oven to 350° and bake for an additional 30 minutes.
  • Allow to cool.
  • To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
  • Sift small amount of powdered sugar over each cream puff.

BEST EVER CREAM PUFFS WITH VANILLA FILLING



Best Ever Cream Puffs With Vanilla Filling image

These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.

Provided by ashleyvonrock

Categories     Dessert

Time 55m

Yield 24 cream puffs, 4-6 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 teaspoon salt
1 cup flour
4 eggs
5 ounces instant pudding mix (1 large box, flavor of your choice, I use vanilla)
8 ounces milk (1 cup)
8 ounces Cool Whip (1 regular container)

Steps:

  • preheat oven to 450 degrees.
  • bring butter/margarine and water to a boil in medium saucepan.
  • take off heat
  • stir in all flour and salt until it balls up.
  • let cool 10 minutes
  • beat in eggs, one at a time.
  • drop by spoonfuls onto greased cookie sheet.
  • bake for 15 minutes.
  • reduce heat to 325 degrees.
  • bake for 25 minutes.
  • Do Not Open The Oven during this time.
  • Start the cream filling during cooking.
  • mix instant pudding with milk.
  • add cool whip
  • blend until smooth.
  • slice open shells and fill with filling.
  • sprinkle with powdered sugar.

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