CREAM PUFF CAKE
With its light, golden crust and yummy filling, this creamy cake is a definite crowd-pleaser. Everyone will ask for seconds. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.
Nutrition Facts : Calories 288 calories, Fat 16g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 397mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
CREAM PUFF CAKE
A co-worker of mine brought this into work today and I had to share the recipe! It's like a giant eclair!
Provided by yooper
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
- Add flour and reduce heat to low.
- Cook and stir until it forms a ball and pulls away from the sides of the pan.
- Remove from heat and transfer to a large bowl.
- Beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9x13 inch pan.
- Bake at 400 degrees for 35 minutes.
- Cool completely.
- To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
- Add pudding mix and beat until thickened.
- Spread over cooled shell.
- Top with whipped topping, and drizzle chocolate syrup over the top.
CREAM PUFF CAKE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
- To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Nutrition Facts : Calories 216 calories, Carbohydrate 22.8 g, Cholesterol 54.7 mg, Fat 12.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 8.3 g, Sodium 265.9 mg, Sugar 16 g
CREAM PUFF CAKE
Make and share this Cream Puff Cake recipe from Food.com.
Provided by AmandaF
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Boil Margarine and water together.
- Add flour and mix.
- Add eggs, one at a time, beating after each one.
- Spread in ungreased 9 x 13- inch pan.
- Bake 30 minutes at 350 degrees.
- Cool completely.
- Filling: Whisk filling ingredients together and spread over baked crust.
- Top with Cool Whip.
- Squeeze Magic Shell on top and refridgerate until ready to serve (at least 3 hours).
Nutrition Facts : Calories 3409, Fat 214, SaturatedFat 86.1, Cholesterol 1180.9, Sodium 3648.2, Carbohydrate 296.9, Fiber 4.4, Sugar 142, Protein 76.8
EASY CREAM PUFF CAKE
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
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.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 16 g, Protein 5 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
CREAM PUFF DESSERT
This is delicious and easy and everyone loves it. You can make it ahead and freeze it, but let it partially thaw before serving. It's best when it's 'crispy' frozen.
Provided by Rebecca
Categories Desserts Frozen Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
- Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
- While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
- Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 29.2 g, Cholesterol 109.7 mg, Fat 22.3 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 13.8 g, Sodium 243.1 mg, Sugar 9.3 g
CREAM PUFF DESSERT
I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
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.
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- Preheat oven to 400F degrees. Prepare a 13x9-inch baking pan by lightly spraying with a non-stick cooking spray.
- Add the butter and water to a medium saucepan and cook over medium heat. Once the mixture begins to boil, remove the pan from the heat and stir in the flour until the mixture forms a soft ball (use a wooden spoon for the best results).
- Transfer the dough to a large mixing bowl. Prepare an electric mixer and have it ready to quickly beat in the eggs in the next step. Add the eggs one at a time, mixing thoroughly with an electric mixer in between additions (move quickly to begin mixing the moment you add the egg so it doesn’t cook on the hot dough). After all of the eggs have been mixing into the dough, continue to beat the dough on medium speed for 1-2 minutes until the mixture is smooth. Transfer the dough to the prepared baking pan and spread out evenly over the bottom. Tip: the dough is sticky, so it may help to use a spatula sprayed with a little non-stick cooking spray.
- Bake for 20-23 minutes until puffed up the sides of the pan and golden brown. Remove from the oven and cool completely to room temperature (the sides may fall a little during the cooling).
THE ULTIMATE CREAM PUFF CAKE DESSERT RECIPE - SO GOOD!
From inspiredbycharm.com
4.9/5 (8)Calories 400 per servingCategory Dessert
- Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with baking spray and set aside.
- In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition. After the final egg addition, continue to mix on high for 4-5 minutes until the mixture is smooth.
- Add the dough to the prepared baking dish. Spray your fingertips with some baking spray and then gently press the dough into an even layer on the bottom of the pan. Bake for 20-25 minutes. The dough will rise, especially up the sides of the pan. Cool completely.
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