CREAM PUFFS
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
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
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
CLAM PUFFS
Make and share this Clam Puffs recipe from Food.com.
Provided by Barb in WNY
Categories Deep Fried
Time P1DT5m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine clams, liquid and egg yolks in a medium bowl.
- Add flour. baking powder, melted butter, salt and pepper.
- Mix well.
- Beat egg whites to stiff peaks.
- Fold into clam mixture.
- Chill over night.
- Heat oil in a deep fryer or large frying pan to 375°F Drop mixture by teaspoonfuls, do not crowd.
- Fry until golden brown and crisp, turning once.
- Drain on paper towels.
- Sprinkle lightly with salt and serve hot.
Nutrition Facts : Calories 355.3, Fat 15.6, SaturatedFat 8.2, Cholesterol 182.8, Sodium 666.3, Carbohydrate 28.3, Fiber 0.9, Sugar 0.3, Protein 24
CLAM PUFFS
This recipe was in my mother's box of recipes. I moved her and my dad to a retirement home in June. There is a written message on top of this that says it is my Aunt Corryne's recipe. I am trying to save all her recipes online.
Provided by mary winecoff
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend drained clams and cream cheese.
- Add seasoning and fold in well beaten egg white.
- Drop by teaspoons on crisp crackers and slip under broiler until puffy with golden brown touches.
- Serve immediately.
- May omit egg white and spread on toast.
- Sprinkle with grated cheese and slip under broiler to brown.
Nutrition Facts : Calories 120.8, Fat 8, SaturatedFat 4.7, Cholesterol 42.4, Sodium 109.1, Carbohydrate 2.2, Sugar 0.1, Protein 9.8
CLAM PUFFS
Steps:
- Puff mixture: Saute onion and celery until transparent drain off liquid. In a large bowl combine clams and juiced celery onion lemon juice parsley spiices cream 2 eggs and 2 cups of breadcrumbs. Chill for 1 hour Eggg coating: Combine remaining eggs and 1 cup milk blend together. Form puff mixture into silver dollar size balls. Roll in flour dip into egg mixture coat with remaining breadcrumbs. Deep fry for appoximately 10 minutes. Serve warm.
CLAM PUFFS
A nice creamy, clammy hot appetizer. These have received rave reviews from friends. I use sour dough English muffins.
Provided by aronsinvest
Categories < 30 Mins
Time 17m
Yield 48 appetizers, 48 serving(s)
Number Of Ingredients 4
Steps:
- Microwave butter and cream cheese for 1 minute.
- Remove and mix in drained clams.
- Split English muffins and cut into each half into quarters.
- Place on a cookie sheet and add a dollop of cheese mixture on top of each quarter.
- Bake for 12 minutes until golden brown.
Nutrition Facts : Calories 71.3, Fat 5.4, SaturatedFat 3.4, Cholesterol 17.9, Sodium 75.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.3, Protein 2.3
CLASSIC CLAM CHOWDER
Give leftover mashed potatoes a second life: Make a pot of clam chowder.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
- Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
- Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
- Heat through and serve, garnishing each bowl with reserved bacon.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 32.8 g, Cholesterol 87.2 mg, Fat 8.6 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 4 g, Sodium 552.4 mg, Sugar 2.2 g
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