Cream Puffs Eclairs Recipes

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CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM



Cream Puffs or Eclairs With Vanilla Pastry Cream image

My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn't make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it's really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy cream
2 semi-sweet chocolate baking squares
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Make vanilla pastry cream:.
  • In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
  • Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
  • Boil 1 minute.
  • In a small bowl with fork, beat 6 egg yolks slightly.
  • Beat small amount of heated milk mixture into yolks.
  • Slowly pour egg mixture back into milk mixture, stirring.
  • Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
  • To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
  • Remove from heat; stir in vanilla.
  • At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
  • Cover surface with plastic wrap, and chill well, about 2 hours.
  • When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
  • With a rubber spatula, gently fold whipped cream into custard.
  • Puffs:.
  • Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
  • In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
  • Remove from heat.
  • Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
  • Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
  • Cool mixture slightly.
  • Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
  • (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
  • Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
  • At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
  • Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
  • When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
  • Fill each shell with the chilled pastry cream.
  • Replace top and sprinkle with powdered sugar.
  • For Eclairs:.
  • Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.

Nutrition Facts : Calories 416.8, Fat 27, SaturatedFat 15.8, Cholesterol 216, Sodium 238.5, Carbohydrate 38.3, Fiber 0.6, Sugar 25.1, Protein 6.7

ECLAIRS II



Eclairs II image

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

Provided by Patty Stockton

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 9

Number Of Ingredients 15

½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  • In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  • Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  • For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  • For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.4 g, Cholesterol 157.8 mg, Fat 28.4 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 16.9 g, Sodium 484.9 mg, Sugar 34.6 g

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 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

CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)



Choux Pastry (For Cream Puffs, Eclairs, Etc) image

Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.

Provided by Random Rachel

Categories     Dessert

Time 40m

Yield 1 batch of dough

Number Of Ingredients 5

2 ounces butter or 2 ounces margarine
3/4 cup water, scant
1/2 cup flour, heaping
2 eggs, beaten
1 tablespoon sugar (optional)

Steps:

  • Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
  • For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
  • Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
  • Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
  • They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.

Nutrition Facts : Calories 777.1, Fat 56.1, SaturatedFat 32.4, Cholesterol 493.9, Sodium 553.5, Carbohydrate 48.5, Fiber 1.7, Sugar 0.6, Protein 19.5

MINI ECLAIRS WITH STRAWBERRIES AND CREAM



Mini Eclairs with Strawberries and Cream image

For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 20

Number Of Ingredients 9

1/4 cup whole milk
1/4 cup water
1 stick unsalted butter
1/2 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs
Vanilla Cream for Mini Eclairs with Strawberries
Macerated Berries
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and stir in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/2-inch round tip.
  • Pipe twenty 2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are golden brown, 20 to 25 minutes. Transfer to wire rack to cool.
  • Split eclairs in half lengthwise using a serrated knife. Pipe vanilla cream onto eclair bottoms. Spoon macerated berries on top of cream, and sandwich with eclair tops. Dust with confectioners' sugar. Serve immediately.
  • Bake the mini eclairs the day you plan on serving them.

CREAM PUFFS II



Cream Puffs II image

These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.

Provided by bluebayou

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 12

Number Of Ingredients 9

1 cup water
½ cup butter
1 cup sifted all-purpose flour
¼ teaspoon salt
4 eggs
1 pint heavy cream
1 tablespoon white sugar
½ teaspoon vanilla extract
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
  • Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
  • In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 14.7 g, Cholesterol 136.3 mg, Fat 26.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 15.8 g, Sodium 168.5 mg, Sugar 5.1 g

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From mybakingaddiction.com


EASY CHOCOLATE ECLAIR RECIPE (WITH CUSTARD FILLING) - MON PETIT FOUR
2020-03-04 Preheat the oven to 425°F. Place the butter in a medium saucepan, then follow with the sugar, salt, and water. Heat this mixture over low heat, stirring to help melt the butter. Add in the flour and stir to combine. Over medium-low heat, stir the dough until it forms a wet sand-like appearance and clumps together.
From monpetitfour.com


CREAM PUFFS AND ECLAIRS - RECIPE | COOKS.COM
2021-11-05 1 1/2 c. scalded milk 2 tsp. vanilla extract 1 c. heavy cream, whipped In double boiler top, mix sugar, flour, and salt. Stir in egg, then milk; blend thoroughly. Cook over boiling water, stirring constantly 5 minutes. Cook stirring occasionally, 5 minutes longer. Refrigerate until cold. Add vanilla, then fold in whipped cream.
From cooks.com


17 CREAM PUFF AND ECLAIR RECIPES IDEAS | ECLAIR RECIPE, CREAM PUFFS ...
Nov 22, 2021 - Explore Mylene Tang's board "Cream Puff and Eclair Recipes" on Pinterest. See more ideas about eclair recipe, cream puffs, recipes.
From pinterest.ca


CREAM PUFFS AND ECLAIRS – MAKING CHOUX PASTRY FROM SCRATCH
2011-01-03 FOR THE SHELLS (Pate-A-Choux) Heat oven to 375 F (350 F. if using a convection oven) Combine water, milk, salt and butter in a deep saucepan (2 or 3 quart) and cook over medium heat until butter is melted Using a wooden spoon, vigorously stir in flour and keep stirring until mixture cleans the sides of the pan and forms somewhat of a ball.
From itsyummi.com


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