CREAM PUFFS
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.
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
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.
CREAM PUFFS
Steps:
- Position rack in center of oven. Preheat oven to 425 degrees. Cut a piece of parchment paper to fit a non-air-cushioned baking sheet. Lightly butter the baking sheet and cover with the paper. Fit a pastry bag with 1-inch tip.
- In a 2-quart saucepan, bring water, salt and butter just to a boil so that butter melts. Remove from heat. Add the flour all at once and beat vigorously with a wooden spoon just until blended.
- Return pan to stove and continue to beat over low heat until the mixture is smooth, shiny and pulls away from sides of pan, about 30 seconds.
- Remove from heat. Beat in eggs, one at a time. Make sure each is fully incorporated. The finished dough will look shiny.
- To fill the pastry bag, fold top third of the bag down over your hand and scrape the dough into the bag with a spatula. When two-thirds full, twirl the top of the bag until all the air is out. Continue to twirl the bag and apply pressure with one hand, using your other hand to steady the tip. Gently squeeze dough onto the baking sheet to form 13 1 1/2-inch mounds.
- Bake for 20 minutes.
- Remove from oven. Slit puffs on either side about halfway through with the tip of a sharp knife. Return puffs to oven for 15 minutes. Remove to cooling rack. When cool, split in half from side to side.
- The puffs should be light and browned. If there is any wet dough, pull it out with fingers.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 96 milligrams, Sugar 0 grams, TransFat 0 grams
DEVILED HAM PUFFS
THESE MAKE GREAT SNACKS AND STARTERS. A GOOD ADDITION TO YOUR GAMEDAY MENU. YOU CAN ALSO FILL THESE UP WITH PUDDING, EGG SALAD, CHEESE... ANYTHING IS GOOD.
Provided by theresa dibert
Categories Other Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- 1. COMBINE FIRST 7 INGREDIENTS IN A MEDIUM BOWL AND MIX WELL. CHILL COVERED FOR 1 HOUR.
- 2. PRE HEAT OVEN TO 400 DEGREES
- 3. PLACE BUTTER AND WATER IN MEDIUM SAUCEPAN. BRING TO A ROLLING BOIL OVER HIGH HEAT. GRADUALLY STIR IN FLOUR AND SALT, STIRRING CONTINUALLY OVER LOW HEAT UNTIL MIXTURE FORMS A BALL. ABOUT 1 MINUTE. REMOVE FROM HEAT. ADD EGGS AND BEAT UNTIL DOUGH IS SMOOTH AND GLOSSY.
- 4. DROP BY ROUNDED TEASPOONFULS ONTO BAKING SHEET. BAKE UNTIL PUFFED AND GOLDEN BROWN, ABOUT 25 MIN. REMOVE TO WIRE RACK TO COOL
- 5. CUT OFF TOP OF EACH PUFF AND RESERVE. REMOVE SOFT CENTER AND DISCARD. SPOON 1 ROUNDED TEASPOONFUL OF HAM MIXTURE INTO EACH PUFF. REPLACE EACH TOP.
CREAM PUFF DOUGH
This dough is used to make cream Puffs, Eclairs, Paris-Brest and Gateau St-Honore and can be filled with "Recipe #363296" And you can dip them in Pol Martins Caramel Coated Cream Puffs, recipe will follow. Don't let the number of step scare you, it really is easy. Hope you enjoy :) This will make a beautiful presentation over the Holiday Season
Provided by daisygrl64
Categories Drop Cookies
Time 1h50m
Yield 12 pastry puffs
Number Of Ingredients 7
Steps:
- preheat oven to 375*F butter and lightly flour a cookie sheet.
- place water, salt, butter and sugar in heavy-bottomed saucepan. cook over medium heat. continue cooking for 2 minutes after liquid starts to boil.
- reduce heat to low. add all of flour and mix rapidly with wooden spoon. cook dough until it no longer sticks to the spoon or fingers when pinched. be sure to mix constantly.
- remove pan from heat and transfer mixture to bowl. let cool 3 minutes.
- incorporate eggs one at a time, (mixture must regain its smooth texture before next egg is added) mixing well between additions. the finished dough should be shiny and smooth.
- fit pastry bag with plain rounded tip. fill pastry bag with dough and squeeze out shapes of your choice; the size of an egg for cream puffs or 4inch long strips for eclairs. leave space between each.
- brush tops of shapes with beaten egg, smooth tails left by pastry bag. let stand at room temperature for 20 minutes.
- bake 35 minutes in oven. turn off heat and postion door ajar. let stand 45 minutes.
- when cold fill with your choice of pastry cream or whipped cream. glaze tops with caramel or chocolate.
Nutrition Facts : Calories 106.5, Fat 6, SaturatedFat 3.1, Cholesterol 98.3, Sodium 78.7, Carbohydrate 9.2, Fiber 0.3, Sugar 1.2, Protein 3.7
More about "cream puff dough recipes recipes recipe for deviled"
CREAM PUFF DOUGH ~ CLASSIC CHOUX PASTE RECIPE - YOUTUBE
From youtube.com
EASY CREAM PUFF RECIPE ~ OMA'S WINDBEUTEL - JUST LIKE OMA
From quick-german-recipes.com
EASY CREAM PUFFS RECIPE - OUT OF THE BOX BAKING
From outoftheboxbaking.com
CREAM PUFFS I RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CREAM PUFF DOUGH RECIPE - COOKEATSHARE
From cookeatshare.com
PUFF AND JAM FLOWERS RECIPE | EPICURIOUS
From epicurious.com
CREAM PUFF DOUGH RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CREAM PUFF – ERECIPE
From erecipe.com
BASIC CREAM PUFF DOUGH RECIPE - LIFE:BEAUTIFUL MAGAZINE
From lifebeautifulmagazine.com
CLASSIC HOMEMADE CREAM PUFF RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
From myrecipes.com
CREAM PUFF RECIPE - TORNADOUGH ALLI
From tornadoughalli.com
CREAM PUFFS – ERECIPE
From erecipe.com
15 SPANAKOPITA WITH PUFF PASTRY TRIANGLES - SELECTED RECIPES
From selectedrecipe.com
TOP 45 CREAM PUFF RECIPE DOUGH RECIPES
From istimewa.dixiesewing.com
CRAQUELIN CREAM PUFFS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love