Cream Puff Pie Recipes Recipe Paper Recipe For Shrimp

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.

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.

PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

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.

CRAB & SHRIMP IN PUFF PASTRY

Steps:

• Melt butter, add onion and red pepper and saute until just softened.
• Add flour and stir to incorporate the flour with the butter/onion mixture. Slowly add the cream, stirring constantly until all cream has been added. Cook until thick and smooth. Add crabmeat, raw shrimp, mushrooms and sherry to the sauce and cook until shrimp are pink through.
• Stir in the grated cheeses. Let simmer until reduced and thickened a little more.
• Line a deep dish pie plate (or any other type of ovenproof dish) with the pastry (keep the parchment paper and put that down first so the pastry won't burn to the bottom).
• Add the crab/shrimp mixture. Put another sheet of pastry (no parchment) on the top, pinch edges together. Cut vent holes in the top and brush with a little melted butter. Sprinkle with more cheese if you wish.
• Bake at 350 for about 30 minutes or until the pastry is puffed and golden.

CREAM PUFFS

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.

SAVORY VEGETARIAN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
• Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
• Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
• Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
• Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

CARAMEL CREAM PUFFS

Steps:

• Fill a small cup with water and place a pastry brush in it (this will be used for washing down the sides of the pan to prevent crystallization).
• In a clean, heavy-bottomed 2-quart saucepan, stir together the sugar, water, and cream of tartar. Cook over medium-high heat, occasionally washing down the sides of the pan with the pastry brush to wash away any sugar crystals, until the mixture starts to color around the edges. Gently swirl the pan to ensure that the sugar caramelizes evenly and continue to cook until the caramel turns a medium-dark amber color. Remove the pan from the heat and carefully add 3/4 cup of the cream (the mixture will bubble up furiously). Once the bubbling has subsided, stir the mixture until it is completely smooth. If there are any hardened bits of caramel in the mixture, return the saucepan to medium heat until they have dissolved. Stir in the salt and vanilla. Pour the hot caramel mixture through a fine-mesh sieve into the bowl of an electric mixer (or a different mixing bowl if you have only one electric mixer bowl; you will need it for the choux) and let cool for 10 minutes.
• Cover the bowl with plastic wrap and refrigerate the caramel until chilled, about 2 hours. Meanwhile, make the choux.
• Preheat the oven to 400°F.
• In a medium saucepan, combine the water, milk, sugar, salt, and butter and bring to a full boil over medium-high heat, stirring frequently. Remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the flour is completely incorporated and the mixture pulls away from the side of the pan. Return the pan to the heat and continue to cook for another minute, stirring, to dry out the dough a bit. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment and let it cool for 2 minutes.
• While mixing on medium speed, add the eggs, one at a time, mixing until the first egg is completely incorporated before adding the next. Mix until you get a smooth, shiny dough that falls heavily from a spoon, about 2 minutes.
• Line two baking sheets with silicone baking mats or pieces of parchment paper. Scrape the choux paste into a large pastry bag fitted with a 5/8-inch plain tip, such as Ateco #7. Pipe out 2-inch mounds of the choux paste onto one baking sheet, leaving 1-1/2 inches between each cream puff. Brush the surface of each cream puff with the egg wash. Use your finger to smooth out the points on the surface of each one. (Leave the remaining choux paste in the pastry bag until the first batch of cream puffs has been baked.) Bake the cream puffs for 15 minutes, then reduce the heat to 350°F degrees and bake until puffed up and light golden brown, 10 to 15 minutes longer. Let cool on the baking sheet. Pipe out and bake more cream puffs with the remaining batter.
• Remove the chilled caramel from the refrigerator and gradually stir in the remaining 1 cup cream with a rubber spatula until blended. Place the bowl on the mixer stand (or transfer the cream to a mixer bowl) and, using the whisk attachment, beat the filling on high speed until medium-firm peaks form. Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip, such as Ateco #802.
• Use a small, plain pastry tip to make a hole in the center of the bottom of each cream puff. Gently pipe the caramel filling into the hole, filling the puff completely. Lightly dust the cream puffs with sifted confectioners' sugar before serving. If you are not serving the cream puffs immediately, place them in an airtight container and refrigerate. The shells can be made up to 3 days in advance and stored in an airtight container at room temperature, but don't fill them more than 3 hours before serving.

CHEATER'S CREAM PUFFS (PUFF PASTRY)

Steps:

• 1. Preheat oven to 400 degrees. Unfold pastry sheet (not phyllo) on a lightly floured surface and roll into a 10" square. Cut into 8-9 rounds using a glass or a 3" cookie cutter.
• 2. Place on ungreased baking sheet or parchment paper and bake for approximately 10 minutes. Cool completely.
• 3. Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.
• 4. Cut cream puffs in half horizontally. Spoon pudding mixture evenly onto bottom half; cover with top half. Drizzle with melted chocolate or any sundae topping, toasted almonds, toasted coconut and/or powdered sugar.

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.