Cream Puffs Savory Recipes

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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

SAVORY PROFITEROLES



Savory Profiteroles image

Airy dough and fluffy cream: with a cream cheese filling, these savory profiteroles are excellent finger food for buffets! Plus, these little cream puffs are super pretty!

Provided by Kathrin

Time 40m

Number Of Ingredients 9

250 milliliters water
50 grams butter
1 teaspoon salt
150 grams wheat flour
4 eggs (small, coarse)
2 pinches baking powder
400 grams cream cheese (flavored, preferably a fluffy one)
chives (in rolls)
1/4 piece paprika (very finely diced)

Steps:

  • Put water, butter, and salt in a pot and boil briefly or melt butter. Pour flour all at once (!) into the hot liquid. Stir with a (wooden) spoon until large dough ball forms and a thin white layer appears on the bottom of the pot; the "burning off" takes about 1 minute. Remove the saucepan from the heat and let cool slightly until the dough dumpling is lukewarm.
  • Beat the eggs. Using a hand mixer, gradually stir one part of the egg mixture (never all at once) into the cooled dough dumpling. The dough should have the consistency of a sponge, i.e. it should not be too fluid. If in doubt, do not use the entire egg mixture, but leave some. Stir the baking powder into the choux pastry at the end.
  • Preheat the oven to 380°F/190°C. Cover a baking sheet with baking paper. Using a piping bag, pipe large dots (or other shapes as desired) of the dough onto the baking sheet. Leave enough space because the choux pastry will rise during baking!
  • Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut lids off the finished profiteroles while they are still hot using scissors or a sharp knife.
  • When the profiteroles are completely cool, put the cream cheese in a piping bag and squirt it on top. Alternatively, you can spread the cream with a teaspoon. Decorate with diced peppers and chives.

Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 29 mg, Sodium 105 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

CREAM PUFF DOUGH



Cream Puff Dough image

Provided by Barbara

Time 30m

Number Of Ingredients 6

125 ml Water
25 g Butter
75 g Flour
15 g Corn Starch
2-3 Eggs
1/4-1/2 tsp. Baking Powder

Steps:

  • In a saucepan, bring the water with the butter to a boil.
  • In a separate small bowl, mix the flour and the corn starch, then add both at once to the boiling water.
  • Stir for about 1 minute, creating a big lump.
  • Remove the saucepan from the stove and add the dough to a mixing bowl.
  • Preheat the oven to 200°C/390°F.
  • Mix for about a minute or two, then add one egg and continue to mix.
  • When the dough is smooth, add the second egg and mix again until smooth.
  • If the dough has a good consistency for piping, continue with the next step. If the dough is too firm, beat a third egg and add some of it to the dough and mix until you have a good piping consistency that keeps its shape.
  • Add the baking powder and mix well.
  • Fill the dough into a piping bag with a star-shaped or round tip.
  • On a prepared baking sheet, pipe about 20 little round shapes or fewer oval shapes.
  • Bake at 200°C/390°F for about 20 minutes.
  • Cut the puffs open as soon as you can touch them, then let cool completely.
  • Fill the Puff Pastries with the filling of your liking and serve fresh.

GRAMMY'S GIANT CREAM PUFFS



Grammy's Giant Cream Puffs image

Provided by Food Network

Time 3h30m

Yield 15 to 18 small puffs

Number Of Ingredients 10

1 stick unsalted butter
1 cup boiling water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Grammy's Cream Puff Filling, recipe follows
Powdered sugar, for dusting
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
  • Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
  • Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
  • Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

CLASSIC CREAM PUFFS



Classic Cream Puffs image

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

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

Yield Makes about 28

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

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.

FINGER-LICKING GOOD MINI CREAM PUFFS



Finger-Licking Good Mini Cream Puffs image

This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
VANILLA FILLING:
1 package (3.4 ounces) instant vanilla pudding mix
1-3/4 cups 2% milk
1 cup frozen whipped topping, thawed
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE



Classic Cream Puffs with Chocolate Sauce image

My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.

Provided by Alex Guarnaschelli

Time 2h45m

Yield 20 cream puffs

Number Of Ingredients 16

3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
6 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1/2 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 1/2 cups chopped semisweet chocolate
1/4 teaspoon ground cinnamon
Confectioners' sugar, for garnish

Steps:

  • Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
  • Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
  • Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
  • Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
  • Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
  • Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
  • Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
  • Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CUTE CREAM PUFFS RECIPE BY TASTY



Cute Cream Puffs Recipe by Tasty image

Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags

Provided by Julie Klink

Categories     Desserts

Yield 10 cream puffs

Number Of Ingredients 14

¼ cup dark chocolate, melted
½ cup unsalted butter, 1 stick
½ cup water
½ cup milk
3 tablespoons granulated sugar
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 egg, beaten, for egg wash
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 small piping bag, or zip-top bag
2 large piping bags, or zip-top bags with standard round tips

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!

Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams

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From thepioneerwoman.com


SAVORY VEGETARIAN CREAM PUFFS | RECIPESTY
Savory Vegetarian Cream Puffs. Savory not sweet. Cream puffs! It's what's for dinner. Active Time 20 mins. Total Time 54 mins. Yield 16 cream puffs. Tags appetizers appetizerssnacks baked butter cheese dairy dippable egg entertaining experienced flour gourmet herbs parchment quickandeasy salt snacks spicesandseasonings stuffed sugar vegetarian water. How to Make …
From recipesty.com


RECIPE: SAVORY FILLINGS FOR CREAM PUFF APPETIZERS - RECIPELINK.COM
Hi Kareena, We'd be interested in seeing recipes for appetizers using cream puffs that anyone has to share, in the meantime here are some recipes previously posted: Chicken-Filled Cream Puffs. Chicken-Almond Puffs. Gorgonzola and Rosemary Cream Puffs. Savory Herbed Profiteroles (cream puffs)
From recipelink.com


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