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
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.
CREAM PUFF DOUGH
This dough is used to make cream Puffs, Eclairs, Paris-Brest and Gateau St-Honore and can be filled with "Recipe #363296" And you can dip them in Pol Martins Caramel Coated Cream Puffs, recipe will follow. Don't let the number of step scare you, it really is easy. Hope you enjoy :) This will make a beautiful presentation over the Holiday Season
Provided by daisygrl64
Categories Drop Cookies
Time 1h50m
Yield 12 pastry puffs
Number Of Ingredients 7
Steps:
- preheat oven to 375*F butter and lightly flour a cookie sheet.
- place water, salt, butter and sugar in heavy-bottomed saucepan. cook over medium heat. continue cooking for 2 minutes after liquid starts to boil.
- reduce heat to low. add all of flour and mix rapidly with wooden spoon. cook dough until it no longer sticks to the spoon or fingers when pinched. be sure to mix constantly.
- remove pan from heat and transfer mixture to bowl. let cool 3 minutes.
- incorporate eggs one at a time, (mixture must regain its smooth texture before next egg is added) mixing well between additions. the finished dough should be shiny and smooth.
- fit pastry bag with plain rounded tip. fill pastry bag with dough and squeeze out shapes of your choice; the size of an egg for cream puffs or 4inch long strips for eclairs. leave space between each.
- brush tops of shapes with beaten egg, smooth tails left by pastry bag. let stand at room temperature for 20 minutes.
- bake 35 minutes in oven. turn off heat and postion door ajar. let stand 45 minutes.
- when cold fill with your choice of pastry cream or whipped cream. glaze tops with caramel or chocolate.
Nutrition Facts : Calories 106.5, Fat 6, SaturatedFat 3.1, Cholesterol 98.3, Sodium 78.7, Carbohydrate 9.2, Fiber 0.3, Sugar 1.2, Protein 3.7
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
CUTE CREAM PUFFS RECIPE BY TASTY
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
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
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.
CREAM PUFF DESSERT
I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
CREAM PUFFS
Steps:
- Position rack in center of oven. Preheat oven to 425 degrees. Cut a piece of parchment paper to fit a non-air-cushioned baking sheet. Lightly butter the baking sheet and cover with the paper. Fit a pastry bag with 1-inch tip.
- In a 2-quart saucepan, bring water, salt and butter just to a boil so that butter melts. Remove from heat. Add the flour all at once and beat vigorously with a wooden spoon just until blended.
- Return pan to stove and continue to beat over low heat until the mixture is smooth, shiny and pulls away from sides of pan, about 30 seconds.
- Remove from heat. Beat in eggs, one at a time. Make sure each is fully incorporated. The finished dough will look shiny.
- To fill the pastry bag, fold top third of the bag down over your hand and scrape the dough into the bag with a spatula. When two-thirds full, twirl the top of the bag until all the air is out. Continue to twirl the bag and apply pressure with one hand, using your other hand to steady the tip. Gently squeeze dough onto the baking sheet to form 13 1 1/2-inch mounds.
- Bake for 20 minutes.
- Remove from oven. Slit puffs on either side about halfway through with the tip of a sharp knife. Return puffs to oven for 15 minutes. Remove to cooling rack. When cool, split in half from side to side.
- The puffs should be light and browned. If there is any wet dough, pull it out with fingers.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 96 milligrams, Sugar 0 grams, TransFat 0 grams
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 SHELLS
Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cream puff shells.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, butter and salt to a boil. 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. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.
Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
EASIEST CREAM PUFFS
Make and share this Easiest Cream Puffs recipe from Food.com.
Provided by Millereg
Categories Breads
Time 1h20m
Yield 24-30 puffs, 12 serving(s)
Number Of Ingredients 6
Steps:
- If butter is not at room temperature, chop it up first.
- Add butter to boiling water.
- When butter is dissolved remove from heat.
- Add flour and salt.
- Beat with a spoon until it looks like putty (about 15 minutes).
- Cool, add eggs unbeaten one at a time.
- Beat until creamy.
- Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
- Bake for 10 minutes at 375°.
- Reduce oven to 350° and bake for an additional 30 minutes.
- Allow to cool.
- To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
- Sift small amount of powdered sugar over each cream puff.
EASY CREAM PUFF CAKE
Serve up something sweet and simple to prepare with our Easy Cream Puff Cake recipe. Our yummy Easy Cream Puff Cake takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 1h57m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
- Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
- Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
- Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
- Melt chocolate as directed on package; drizzle over dessert.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 16 g, Protein 5 g
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CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
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5/5 (2)Calories 157 per servingServings 8-10
- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
- To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
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