Cream Puffs Recipes

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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 WITH CUSTARD FILLING



Cream Puffs With Custard Filling image

This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!

Provided by hungrykitten

Categories     Dessert

Time 50m

Yield 12-18 cream puffs

Number Of Ingredients 11

1/2 cup water
1/4 cup margarine
1/2 cup sifted flour
2 eggs
2 tablespoons margarine
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

Steps:

  • For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
  • Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
  • Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
  • Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
  • Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
  • For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
  • Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

BASIC CREAM PUFFS



Basic Cream Puffs image

This absolutely classic dessert starts with a Pâte à Choux made from flour, eggs, butter, and sugar. The mixture is piped and baked into individual cream puffs, then the real sweetness starts. Lightened pastry cream fills each puff, which are topped with icing or powdered sugar and nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 90

Number Of Ingredients 13

1 recipe Pastry Cream for Eclairs
1 recipe Pate a Choux
1 egg mixed with 1 tablespoon water, for egg wash
Crystal sanding sugar (optional)
Chopped nuts (optional)
Oil, for plastic wrap
3/4 cup heavy cream
Confectioners' sugar, for garnish
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
3 tablespoons plus 1 teaspoon water
1 drop pink food coloring
Silver dragees, for decorating

Steps:

  • Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats.
  • Make Pastry Cream, and refrigerate. Make Pate a Choux batter. Fill a pastry bag fitted with a coupler or 1/2-inch (Ateco #806) tip, and pipe 1-inch rounds onto baking sheets at 2-inch intervals. Using fingers, rub egg wash over entire top, and flatten tips, being careful not to let it drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with crystal sanding sugar or chopped nuts, if desired.
  • Cover one sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce oven heat to 350 degrees. Bake 15 to 20 minutes, or until puffs are golden brown. Transfer to a wire rack to let cool slightly. Raise heat back to 425 degrees, and repeat process for remaining batch.
  • Whip heavy cream to stiff peaks in a small bowl. Stir pastry cream to soften. Add whipped cream to pastry cream in two batches; stir to combine after each. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230). Insert tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners' sugar or applying icing.
  • To make icing, combine sugar, butter, and water in a medium bowl. Stir until smooth. Add the food coloring a little at a time until desired color is reached. Dip the top of cooled cream puffs into icing; let excess drip off before turning over. Let set a few minutes; decorate with a dragee. Serve, or store up to 2 hours in an airtight container in the refrigerator.

CREAM PUFFS



Cream Puffs image

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

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon rum extract
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Powdered sugar
2 cups whipping cream
1/4 cup granulated or powdered sugar
1 teaspoon peppermint extract
5 or 6 drops red or green food color

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

STATE FAIR CREAM PUFFS



State Fair Cream Puffs image

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
2 tablespoons 2% milk
1 large egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

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.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE



Classic Cream Puffs with Chocolate Sauce image

My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.

Provided by Alex Guarnaschelli

Time 2h45m

Yield 20 cream puffs

Number Of Ingredients 16

3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
6 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1/2 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 1/2 cups chopped semisweet chocolate
1/4 teaspoon ground cinnamon
Confectioners' sugar, for garnish

Steps:

  • Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
  • Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
  • Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
  • Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
  • Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
  • Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
  • Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
  • Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CLASSIC CREAM PUFFS



Classic Cream Puffs image

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

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

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.

CREAM PUFFS



Cream Puffs image

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

Provided by CJAY8248

Categories     Dessert

Time 40m

Yield 12 cream puffs, 12 serving(s)

Number Of Ingredients 6

1/2 cup water
2 eggs
1/2 cup flour
1/4 cup margarine or 1/4 cup butter
1/4 teaspoon salt
whipped cream

Steps:

  • Preheat oven to 450*. In small pan, boil water, add margarine and stir until melted. Add flour and salt all at once, stirring until mixed. Cool for 1 minute, then add eggs one at a time. On a greased cookie sheet, drop about 2" apart. Bake for 10 minutes at 450*, then 15-20 minutes at 400*. Let cool. Make a slit in the side and fill with whipped cream.

Nutrition Facts : Calories 47.8, Fat 2.7, SaturatedFat 0.7, Cholesterol 31, Sodium 82.9, Carbohydrate 4.1, Fiber 0.1, Protein 1.6

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From kingarthurbaking.com


CREAM PUFFS RECIPE - THE GUNNY SACK
Bring the water and butter to a boil over medium high heat. Turn the heat to low and quickly stir in all of the flour until a ball forms. Remove from heat and allow the dough to cool for about 5 minutes. Beat in one egg at a time until the dough is smooth. Transfer the dough to a pastry bag with a round tip.
From thegunnysack.com


MOM’S FAMOUS CREAM PUFFS RECIPE - HAPPY HOMESCHOOL NEST
2021-08-16 How to make Mom’s Famous Cream Puffs Recipe. FIRST STEP: Bring the butter, water and the sugar to a boil. Add the flour and stir constantly until it forms a ball. a) b) SECOND STEP: Remove from the pan and cool. Beat in the 4 eggs, one at a time. a) b) c) THIRD STEP: Using a piping bag or two spoons, drop the dough onto a parchment lined baking tray . a) b) c) …
From happyhomeschoolnest.com


CRAQUELIN CREAM PUFFS | KING ARTHUR BAKING
Bake the puffs for 20 minutes, then reduce the heat to 325°F and bake for an additional 25 minutes. If there’s room in the oven, feel free to bake the craquelin scraps at the same time, until golden; baker’s treat!
From kingarthurbaking.com


THE BEST HOMEMADE CLASSIC CREAM PUFFS RECIPE - SCRAMBLED CHEFS
2022-01-19 Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, bring the butter, water, and vanilla to a boil. Add the flour to the mixture and stir constantly until it begins to come together and form a ball. Remove from the stove and set aside to cool.
From scrambledchefs.com


OUR BEST RECIPES FOR CREAM PUFFS - TASTE OF HOME
2019-04-09 Banana Cream Puffs. These tender golden cream puffs are filled with rich banana ice cream and drizzled with hot fudge—making these banana cream puffs pretty enough to draw a ton of compliments! —Pam Olson, Holland, Michigan. Go to Recipe. 3 / 12.
From tasteofhome.com


CREAM PUFFS - AMANDA'S COOKIN' - PIES & TARTS
2021-07-18 Pipe 1 1⁄2” rounds of the dough onto the prepared sheet pans, spacing each ball two inches apart. Dip your finger into cold water and smooth down any peaks left behind from piping. Bake the puffs for 10 minutes at 400°F, then 20-25 minutes more at …
From amandascookin.com


HOMEMADE CREAM PUFF RECIPE - LIVE WELL BAKE OFTEN
2021-02-22 Line two large baking sheets with parchment paper and set aside. Combine water, sliced butter, sugar, and salt in a large saucepan. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Stir in the cup of flour with a …
From livewellbakeoften.com


DELICIOUSLY EASY CREAM PUFFS RECIPE • A WEEKEND COOK®
2021-12-21 Preheat oven to 425°. While the oven is heating melt the butter, sugar, salt, and water in a small saucepan. bring mixture to a boil. Add the flour all at once and stir fast with a wooden spoon until the mixture forms, about 1 minute. Remove from heat and let cool for about 5 …
From aweekendcook.com


EASY CREAM PUFF RECIPE - THE WHOOT
Choux Pastry: 1/2 cup water. 1/2 cup whole milk. 8 Tbsp unsalted butter. 1 tsp granulated sugar. 1/4 tsp salt. 1 cup all-purpose flour. 4 eggs (large), room temperature.
From thewhoot.com


CREAM PUFFS - PREPPY KITCHEN
2017-09-11 How to Make Cream Puffs. 1. Combine the milk, ½ cup cream, and scraped vanilla seeds in a medium pot and place on medium-high heat, whisking occasionally. Bring to a boil and immediately turn off the heat and set aside. 2. Whisk the sugar, cornstarch, and salt together, then add the egg yolks.
From preppykitchen.com


CREAM PUFFS RECIPE - SERIOUS EATS
2021-03-11 To pipe the puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 2-inch wide puff onto a tray. To stop piping, cease applying pressure and swirl the pastry tip away. Continue to pipe puffs about 3 inches apart, for a total of 9 puffs. Repeat with the second tray.
From seriouseats.com


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