Cream Puff Gateau Recipes Recipe Cards

CREAM PUFF CAKE

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.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F. Spray a 13x9 baking dish with baking spray. Set aside.
• In a small saucepan, add the butter and water. Bring to a boil over medium high heat. Remove from heat and whisk in flour.
• Pour flour mixture into a mixing bowl and add in eggs one at a time until well blended. Add vanilla extract.
• Spread into prepared baking dish. Bake for 30 minutes.
• Remove from oven and cool completely.
• In a mixing bowl, whisk together the pudding mix and milk until blended. Beat in softened cream cheese (for about 3-4 minutes).
• Pour into cooled crust. Top with cool whip. Drizzle with chocolate syrup.
• Refrigerate for at least one hour. ENJOY.

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.

EASY CREAM PUFF CAKE

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.

CREAM PUFF CAKE

Steps:

• 1. Boil together the margarine and water. Add the flour and mix well. Cool slightly and stir in eggs one at a time. Mix well and spread into a greased 9x13 pan. Bake at 400 degress for 30 minutes. Cool completely.
• 2. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
• 3. Spread cool whip on top of pudding and drizzle with chocolate syrup. Refrigerate.

WINDBEUTEL (GRANDMAS GERMAN CREAM PUFFS)

Steps:

• 1. Heat the butter and water to a rolling boil on stove top in a saucepan
• 2. Stir in all the flour and beat quickly for about a minute, or until a nice ball forms.
• 3. Take sauce pan off of heat and beat eggs in, 1 egg at a time, until this mixture is smooth and shiny looking.
• 4. On an ungreased baking sheet drop batter by 1/4 cupfuls and be sure to space them about 3 inches apart.
• 5. Bake 35 to 40 minutes in a preheated 400 degree oven or until pastries are puffy and golden brown.
• 6. Remove from oven and allow to cool completely on wire rack.
• 7. Cream Cheese Filling: Beat Filling ingredients together in a bowl until fluffy and will hold form well. Refrigerate until ready to use. Vanilla cream filling: Mix egg yolks with the sugar and starch using some of the reserved milk to make a nice and smooth consistency. In a saucpan bring the remaining milk to a boil, being careful not to scorch or burn the milk, then turn heat down to low. While whisking vigorously stir the egg yolk mixture into the heated milk. Let this come to a puff and then take it from te heat immedietly. Continue to mix this for 40 sec to a minute. Now is the time to add your extract to this. For a nice light texture you can either stir this while it is still hot into the stiffened egg whites or you can fold whipped cream into the cooled cream mixture.
• 8. When ready to serve,split the pastries in half and using a fluted pastry tube, fill with the cream cheese mixture.
• 9. Place tops back on pastries and sprinkle with powdered sugar, sugar or cinnamon and sugar and serve immediately. Serve with a scoop of ice cream if desired : )

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.