CREAM PUFFS I
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine Recipes European French
Time 1h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g
CREAM PUFFS
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
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
CLASSIC CREAM PUFFS
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
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.
GRANDMA'S CREAM PUFFS
This is my uncle's favorite sweet that my grandma used to make. You can fill with any thick filling such as puddings, or you can use Cool Whip or whipped cream.
Provided by ChipotleChick
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to boiling in a medium pan.
- Add crisco, and stir until melted.
- Return to boiling and quickly add flour and salt.
- Cook, stirring constantly, until it is a smooth, compact mass.
- Cool slightly.
- Add eggs, one at a time, beating well after each addition.
- Beat until mixture is thick and shiny. Shape into 12 balls (mounds for cream puffs, or shape them a little oblong for eclairs).
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 and bake an additional 20-25 minutes.
- Make a slit in the side, top, or bottom, and cool.
- Using a spoon or pastry bag, fill with preferred custard, pudding, or whipped cream.
- Chill if desired.
Nutrition Facts : Calories 69, Fat 5.2, SaturatedFat 1.6, Cholesterol 35.2, Sodium 60.4, Carbohydrate 4, Fiber 0.1, Sugar 0.1, Protein 1.6
CREAM PUFFS
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
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
CREAM PUFF FILLING
Master our Cream Puff Filling recipe today. This delicious Cream Puff Filling is a mix of pudding, milk and whipping cream that is prepped in 5 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Beat pudding and milk in medium bowl with mixer on medium speed 2 min.
- Add whipping cream; beat on high speed 2 to 3 min. or until thickened.
- Refrigerate 10 min.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.8034 g
EASY CREAM PUFFS WITH VANILLA FILLING
Every time my family has a get together, my Aunt Bev is in charge of bringing the cream puffs. No matter how many times I've asked her for the recipe, I continue to lose it. I figured posting it here would keep it at hand forever. Don't let the steps involved trick you--these will be the easiest (and most delicious!) puffs you'll ever try!
Provided by Battle in Seattle
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For the puffs: Preheat oven to 400.
- Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
- Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
- Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
- Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
- Remove from oven, and cool to room temperature.
- For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
- Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
- For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
- Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.
Nutrition Facts : Calories 369.6, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 226.6, Carbohydrate 28.2, Fiber 0.7, Sugar 17.5, Protein 5
CREAM PUFFS WITH PUDDING FILLING
Number Of Ingredients 16
Steps:
- 1. Heat oven to 400° F.2. Melt butter in boiling water. Add flour and salt all at once stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat cool slightly. Add eggs, one at a time, beating after each addition until smooth. Drop by heaping tablespoonfuls 3 inches apart on greased cookie sheet. 3. Bake until golden brown and puffy, about 30 minutes. Remove from oven split. Cool on rack.Pudding Filling:*In medium saucepan, combine splenda, cornstarch, and salt. Slowly stir in heavy cream while heating over medium-high heat. Continue to cook and stir until thick and smooth. In a separate bowl, beat egg yolks until light. Slowly add 1/3 hot mixture into beaten yolks, stirring constantly. Return to hot mixture. Cook over medium heat until thick. Remove mixture from heat and stir in butter. Cool. Stir after 5 minutes to prevent film from forming on top. Whip cream add vanilla. Fold into cooled mixture and fill cream puffs.Chill until ready to serve. Serve with powdered sugar sprinkled over the top.
Nutrition Facts : Nutritional Facts Serves
FINGER-LICKING GOOD MINI CREAM PUFFS
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
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.
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