Cream Puff Pie Recipes Recipe Collections

CREAM PUFF PIE

Steps:

• In a large saucepan, bring water, butter and salt to a boil over medium heat. 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. , Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate. Bake at 400° for 35-40 minutes. Cool completely on a wire rack., For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring. , Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours. Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers.

PAN CREAM PUFF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
• In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
• For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.

CLASSIC CREAM PUFFS

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 I

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.

CREAM PUFF PIE

Steps:

• SHELL-:.
• Boil the water and butter -- slowly add the flour until it forms a ball.
• Remove from heat and let cool.
• Preheat oven to 400 degrees.
• Beat in eggs one at a time until mixed well.
• Spread across bottom of a 9 x 13 pan sprayed with PAM.
• Bake for 25 - 35 mins (it should automatically form up the sides like a boat).
• Let cool.
• FILLING-:.
• Beat together milk and puddings.
• Mix in cream cheese.
• TOPPING-:.
• Top with cool whip and decorate with chocolate sauce.
• Refrigerate.