Cream Puff Dough Recipes

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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

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 PUFF DOUGH



Cream Puff Dough image

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

1 cup water
1/4 teaspoon salt
4 tablespoons unsalted butter (no substitutes)
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
1 egg, beaten (for brushing over puffs)

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

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.

BASIC CREAM PUFF DOUGH



BASIC CREAM PUFF DOUGH image

Categories     Bake     Phyllo/Puff Pastry Dough

Yield 20 Puffs

Number Of Ingredients 6

To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)

Steps:

  • Preheat oven 425F. 1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid - and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. 2. You can do the next step one of two ways: Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don't want to cook the eggs too quickly. 3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use. 4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

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.

CREAM PUFFS



Cream Puffs image

These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 dozen

Number Of Ingredients 7

All-purpose flour, for marking
Pate a Choux
1 cup granulated sugar, for sprinkling
1/2 recipe Tart Dough
3/4 cup heavy cream
Pastry Cream for Cream Puffs
Confectioners' sugar, for dusting

Steps:

  • Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
  • Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
  • Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
  • Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.

CRAQUELIN-TOPPED CREAM PUFFS



Craquelin-Topped Cream Puffs image

Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it's baked, and it's a quick-change artist - a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h

Yield About 40 puffs

Number Of Ingredients 13

9 tablespoons (128 grams) cool unsalted butter, cut into small cubes
1 cup (200 grams) lightly packed brown sugar
Pinch fine sea salt
1 1/4 cups (170 grams) all-purpose flour
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) water
1 stick (113 grams) unsalted butter
1 tablespoon sugar
1/4 teaspoon fine sea salt
1 cup (136 grams) all-purpose flour
4 large eggs
1 large egg white

Steps:

  • To make the craquelin: Pulse the butter, sugar and salt in a food processor until just blended. Add the flour, and pulse until you have moist curds; pulse in the vanilla. Scrape the dough out onto the counter, and pull it together into a ball. Divide in half, shape each half into a disk and roll out each piece between parchment paper until it's about 1/8 to 1/16 inch thick. Freeze for at least 1 hour, and then cut into 1 3/4-to-2-inch-diameter rounds. Freeze until needed (always use frozen).
  • Preheat the oven to 350. Line 2 baking sheets with parchment paper. Have a small (2-teaspoon capacity) cookie scoop, spoon or a piping bag at hand.
  • To make the puffs: Bring the milk, water, butter, sugar and salt just to a boil in a medium pan. Reduce the heat to low, add the flour all at once and start stirring like mad with a flexible spatula. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Keep cooking and stirring nonstop for another 3 minutes to dry but not color it. Scrape the dough into the bowl of a mixer fitted with the paddle attachment (or work with a hand mixer). Beat the dough for 2 minutes to cool it down a bit. Combine the eggs and white, stir with a fork to break them up and then add to the dough in three additions, beating on medium speed. Beat until the dough is satiny and runs off the beater smoothly.
  • Scoop, spoon or pipe puffs that are about 1 1/2 inches in diameter, leaving about 2 inches between each puff. (At this point, you can freeze them and then, when they are solid, pack them in an airtight container. When you're ready to bake, arrange the frozen puffs on a lined baking sheet and keep them on the counter while you preheat the oven.) Place a frozen round of craquelin on each puff.
  • Bake for 30 to 35 minutes, rotating the baking sheets if needed, or until the tops are golden brown and crackled. The puffs will feel firm when gently squeezed and sound hollow when tapped on the bottom. Transfer them to racks, and cool to room temperature.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 34 milligrams, Sugar 5 grams, TransFat 0 grams

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

CREAM PUFFS



Cream Puffs image

Provided by Dorie Greenspan

Categories     Milk/Cream     Dessert     Bake     Easter     Mother's Day     Shower     Pastry     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16 servings

Number Of Ingredients 10

1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon plus 2 tablespoons sugar
1 teaspoon kosher salt
1 cup all-purpose flour
6 large eggs
2 1/2 cups heavy cream
Powdered sugar (for dusting)
Special Equipment
Two pastry bag tips, 1/2" and 1/2" open star

Steps:

  • Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
  • Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
  • Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
  • Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
  • Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
  • Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
  • Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
  • Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.

CREAM PUFF SHELLS



Cream Puff Shells image

Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cream puff shells.

Number Of Ingredients 7

1-1/4 cups water
3/4 cup butter
1/4 teaspoon salt
1-1/4 cups all-purpose flour
5 eggs
2 tablespoons milk
1 egg yolk

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.

Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CREAM PUFF DESSERT



Cream Puff Dessert image

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

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

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.

CREAM PUFF CAKE



Cream Puff Cake image

Like a giant eclair. Filled with creamy cream cheese cream filling, and drizzled with chocolate syrup.

Provided by BUCHKO

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 9

1 cup water
½ cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
¼ cup chocolate syrup

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 PUFFS



Cream Puffs image

Provided by Barbara Kafka

Categories     dessert

Time 55m

Yield 13 puffs

Number Of Ingredients 5

1 cup water
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cut into 6 pieces, plus 1 tablespoon for baking sheet
1 cup all-purpose flour
4 large eggs

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

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cream-puff-dough-pte-choux-recipe-myrecipes image
2004-03-10 Instructions Checklist. Step 1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour …
From myrecipes.com
5/5 (2)
Calories 157 per serving
Servings 8-10
  • In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
  • To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
  • To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.


HOW TO MAKE CREAM PUFFS - THE PIONEER WOMAN
2017-08-28 For the cream puff shells (choux pastry): Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon.
From thepioneerwoman.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


RECIPE FOR CREAM PUFFS DOUGH - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Recipe For Cream Puffs Dough are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes Using Spaghetti Squash Heart Healthy Cooking Oil Healthy Choice Cookies Organic Healthy Cookie Recipes ...
From recipeshappy.com


CREAM PUFFS | CHOUX à LA CRèME RECIPE - THE BAKE SCHOOL
2014-09-08 To make the pâte à choux. Preheat the oven to 400ºF. Line a baking sheet with parchment. In a saucepan, heat together the water, milk butter, salt and sugar. Bring the mixture to a rolling boil. Remove the pan from the heat and dump in all the flour.
From bakeschool.com


PERFECT CREAM PUFFS RECIPE (FOR BEGINNERS) - THE FLAVOR …
2021-02-28 In a small microwave-safe bowl, place the water, and sprinkle the gelatin over the surface of the water. Make sure all the gelatin is saturated with water, and then let it sit for at least 10 minutes to bloom. In a large bowl, place the heavy cream, confectioner’s sugar, vanilla, and salt. Stir to combine.
From theflavorbender.com


CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE -SUNSET MAGAZINE
1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. Step 2. 2.
From sunset.com


HOW TO MAKE CREAM PUFFS FROM SCRATCH - FIFTEEN SPATULAS
2018-05-22 Taste and adjust vanilla and salt levels if needed. Chill the pastry cream in the fridge while you make the cream. Combine the heavy whipping cream and 2 tbsp sugar in a bowl and whip with either a hand mixer or a whisk until it forms soft peaks. Fold this mixture gently into the pastry cream to lighten it.
From fifteenspatulas.com


THE BEST CREAM PUFFS RECIPE
2020-08-03 Preheat the oven to 375°F. Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush. Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking.
From therecipecritic.com


HOMEMADE CREAM PUFFS - WISHES AND DISHES
2018-12-06 Instructions. Mix together vanilla instant pudding mix, vanilla, heavy cream and milk. Cover and refrigerate to set. Place the butter and water in a heavy saucepan over medium heat and bring to a rolling boil. Remove from heat and with a …
From wishesndishes.com


HOMEMADE CREAM PUFFS RECIPE (WITH VANILLA CREAM FILLING)
2022-01-08 In a stand mixer, whip heavy cream until stiff peaks form (about 6 minutes). Fold in whipped cream into the pudding mixture. Make sure to do it gently so the cream has an airyness to it. Pipe pastry cream into carefully sliced Cream Puffs. Top cream side with berries, and add the top puff shell.
From sizzlingeats.com


CREAM PUFFS | RICARDO
Let simmer for 1 to 2 minutes over low heat. Remove from the heat. Add the butter. Strain the cream through a sieve, if needed. Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled. When ready to use, mix with a spatula until creamy and smooth.
From ricardocuisine.com


PILLSBURY PUFF PASTRY DOUGH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HOW TO MAKE THE PERFECT CREAM PUFFS - RECIPE GUIDE
2012-02-03 Let cool completely and cut in half with serrated knife. Whisk egg with yolks, 100 ml milk and cornstarch-make sure there are no lumps. Heat the rest of milk with vanilla and sugar. When it boils, remove from heat and add to the egg mixture. Put on low heat and stir for several minutes until it thickens into a custard.
From honestcooking.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


CREAM PUFFS RECIPE (VIDEO) - NATASHASKITCHEN.COM
2019-04-26 Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper. In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
From natashaskitchen.com


HOW TO MAKE CREAM PUFFS - THE SPRUCE EATS
2020-03-25 Boil the Dough Ingredients. In a medium-sized saucepan over medium-high heat, whisk together the milk, water, sugar, salt, and butter until well combined. Whisking constantly, bring the mixture to a boil and immediately remove from heat. Continue to 3 of 9 below.
From thespruceeats.com


CREAM PUFF DOUGH RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cream Puff Dough Recipe are provided here for you to discover and enjoy ... Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry Chicken Wings Recipe Red Curry Recipe Easy Dessert Recipes. Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu …
From recipeshappy.com


BASIC CREAM PUFF DOUGH RECIPE - LIFE:BEAUTIFUL MAGAZINE
Directions. In a medium saucepan, heat water, butter and salt over medium heat until mixture begins to boil. Add flour; stir vigorously with a wooden spoon for 1 minute. Remove from heat; stir in eggs, one at a time, until each is incorporated. Continue as directed in cream puff recipe. Associated Recipes.
From lifebeautifulmagazine.com


BEST VANILLA AND COFFEE CREAM PUFFS RECIPES | VALERIE'S HOME …
2019-02-20 Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely.
From foodnetwork.ca


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


SIMPLE AND EASY CREAM PUFFS - A PRETTY LIFE IN THE SUBURBS
2012-06-11 Bring 1 cup water to a boil in a saucepan. Add the butter to the water and stir until it is melted. Add the flour and salt all at once to the water mix. Stir until a ball is formed. Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes. Add the remaining eggs 1 at a time, and beat after each addition. Let stand for 10 minutes.
From aprettylifeinthesuburbs.com


CREAM PUFF RECIPE - TORNADOUGH ALLI
2021-12-20 In a medium saucepan, combine the milk, butter, sugar, and salt and bring to a boil over medium heat. Add the flour to the boiling mixture and stir vigorously with a wooden spoon until the paste starts to look dry and no longer clings …
From tornadoughalli.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


THE BEST HOMEMADE CREAM PUFFS {+VIDEO} | LIL' LUNA
2022-05-02 Instructions. Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners. In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat. Once a simmer is reached, remove from heat, and stir in flour all at once until the mixture forms a ball.
From lilluna.com


CREAM PUFFS - BAKED BY AN INTROVERT
2022-01-28 Transfer dough to the pastry bag or plastic bag, if using, and pipe or scoop into 2 inch mounds, then bake until golden brown and firm. Mix the heavy cream, vanilla and confectioners’ sugar in a metal mixing bowl and chill in the fridge for 20 minutes. When chilled, whip the cream with a mixer until stiff peaks form.
From bakedbyanintrovert.com


ROBINHOOD | CREAM PUFFS
Serving Size: 40 puffs. Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper. Puffs: Bring, in a medium sized saucepan, shortening and water to a boil. Add flour and salt and stir well until mixture is smooth. It will look pasty at first, but will then come together to form a ball. Remove from heat and let cool, 5 to 10 ...
From robinhood.ca


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


SIMPLE PATE A CHOUX RECIPE | STEAMY KITCHEN
Preheat oven 425F. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form.
From steamykitchen.com


EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
2020-07-15 Preheat oven to 400 degrees F. Fill a piping bag with a large round tip with the choux pastry and pipe 12 large puffs, each using about ¼ cup of the choux pastry, onto a parchment lined baking sheet. Dab your finger in water and press down any points on top. Bake for 35 to 45 minutes until golden brown.
From houseofnasheats.com


ITALIAN CREAM PUFF RECIPE - EVER AFTER IN THE WOODS
Directions. Preheat oven to 430 degrees and line 2 baking sheets with silicon mats. In a medium sauce pan add the water, butter and salt und heat over low heat until butter is melted. Raise the temperature on the burner and bring mixture to a boil. Add the flour all at once to the boiling mixture and stir well until the dough starts to form.
From everafterinthewoods.com


CREAM PUFFS AND ÉCLAIRS | KING ARTHUR BAKING
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
From kingarthurbaking.com


EASY HOMEMADE CREAM PUFFS — BLESS THIS MESS
2021-04-29 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a baking mat and set aside. Add the water and butter to medium sauce pan and bring to a boil over medium-high heat. Once boiling turn heat to low and add flour all at once; stir vigorously for 1 minute. Remove from heat.
From blessthismessplease.com


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