Cream Puffs In A Cloud Recipes

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.

STRAWBERRY CREAM CHEESE CLOUDS

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

CLOUD PUFFS

Steps:

• Use an electric fryer or a 4-quart heavy-bottomed saucepan placed over medium-high heat to heat the oil to 330 degrees F. It is important to maintain the temperature, so you may need to adjust the heat or remove the pan from the burner to keep it where you want it.
• Prepare the pate a choux: Place the water, salt, granulated sugar, zests, and butter in a 4-quart heavy-bottomed saucepan over medium-high heat, and bring to a boil. The butter should be completely melted by the time the mixture boils. Remove the saucepan from the heat. Add the bread flour all at once and incorporate it thoroughly with a wooden spoon.
• Return the saucepan to the stove and cook over medium heat for about 3 minutes to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, which helps it dry. Keep the paste moving, or it will burn. The paste will dry out and leave a thin film on the bottom of the saucepan.
• Remove the saucepan from the heat and transfer the paste to a large mixing bowl. Mix with an electric mixer on low speed for about 2 minutes to release some of the steam. Continue mixing and slowly add the eggs 1 at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Once each egg is well incorporated, the paste will become smooth again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about 1 foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes 5 to 7 seconds to fall into the bowl, it is ready. If it appears rough, dry, and falls into the bowl in 1 big ball, it needs more eggs. Add another egg and check the consistency again after it is well incorporated.
• Prepare the cloud puffs: Cut a piece of parchment paper the same diameter as the pan of cooking oil. Place the pate a choux in a piping bag fitted with a plain tip. Pipe the mixture onto the parchment paper. In small 3/4-inch dabs about 1/2-inch apart. To fry, take your fully piped round of parchment and flip it over into the hot oil. Be careful not to splatter the hot oil. The parchment will sit on the surface of the oil and as the puffs fry, they will release themselves from the paper. Once this happens remove the parchment from the oil and continue to fry the puffs until they are golden brown, 3 to 5 minutes. Turn them over to evenly fry each side. They will increase in size as they cook. Use a large slotted spoon or spider to remove the puffs from the hot oil and set them on a paper towel to drain.
• While the puffs are still warm, sprinkle them with granulated sugar until evenly coated. Dust them with the powdered sugar just before serving. They are best served immediately, as they tend to get soggy after a few hours. Jacques' tip: If your oil is too hot, add a small amount of cold oil to lower the temperature.

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.

JACQUES TORRES'S CLOUD PUFFS

Steps:

• Place 1/2 cup water, salt, pinch of granulated sugar, zest of 1/2 orange and 1/2 lemon, and butter in a 4-quart heavy-bottomed saucepan (the paste is easier to mix in a large pan). Bring to a boil over medium-high heat. Remove from heat. Add bread flour all at once. Stir thoroughly with a wooden spoon.
• Return the saucepan to the stove and cook mixture over medium heat to dry out the paste, about 3 minutes. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, helping it to dry. Keep the paste moving, or it will burn. You will know the paste is dry when it begins to leave a thin film on the bottom of the saucepan.
• Remove pan from heat and transfer the paste to a large mixing bowl. Mix with an electric mixer set on low speed or by hand for about 2 minutes, to release some of the steam. Continue to mix, and slowly add eggs, one at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Don't worry; once each egg is well incorporated, the paste will become smooth and homogenous again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about one foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes five to seven seconds to fall into the bowl, it is ready. If it appears rough and dry, and falls into the bowl in one big ball, it needs more eggs. Add another egg, and check the consistency again after it is well incorporated. If the pate a choux is too dry, it will not pipe well. If it is too wet, it will be loose, runny, and won't hold its shape.
• Use a 4-quart heavy-bottomed saucepan placed over medium-high heat to heat the oil to 330 degrees. Check the temperature with a candy thermometer. It is important to maintain the temperature, so you may need to adjust the heat or remove the pan from the burner to keep it where you want it. If the oil is too cool, the puffs will absorb too much oil before they finish frying.
• Transfer the batter into a pastry bag fitted with a 1/2-inch opening, no pastry tip, or use a paper cornet. Dip a wooden skewer into the hot oil (this will keep the dough from sticking to it). Hold the pastry bag over the oil and pipe 1/2-inch dollops of batter (about the size of a dime) out of the tip. Use the skewer to cut the paste from the tip, so the paste drips into the hot oil. (Be careful not to splatter the hot oil onto your arms or face.) Repeat until the saucepan is full of frying dough without being too crowded. Fry puffs, turning once, until golden brown, 3 to 5 minutes. Using a large, slotted spoon, remove the puffs from the hot oil. Drain on paper towels.
• Combine remaining orange zest and granulated sugar in a bowl. While the puffs are still warm, roll them in the sugar and orange zest mixture until evenly coated. Just before serving, dust puffs with the powdered sugar. Serve immediately.

CUTE CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!