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
CREAM PUFF DESSERT
This easy cream puff dessert uses creamy pudding and frozen whipped topping on top of a cream puff crust to create a delicious dessert that's so simple to make, yet incredibly impressive to bring to a gathering.
Provided by Stephanie Keeping
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Coat a 9x13 glass baking dish with nonstick cooking spray. Set aside.
- In a 4-quart saucepan heat butter, water, and salt over medium heat. When the butter has melted completely and the mixture begins to boil, remove it from heat.
- Immediately mix flour into the saucepan and stir with a wooden spoon until mixture pulls away from the sides of the pan and forms a smooth ball.
- Allow mixture to cool for about 5 minutes.
- Adding only one egg at a time, beat each egg into the flour mixture with a wooden spoon. The mixture will separate with the addition of each egg but then come back together, forming a smooth paste-like batter.
- Spread batter into the bottom of the prepared baking dish.
- Bake for 25 minutes or until the edges have poofed up the sides of the baking dish and the batter is golden brown. Some of the batter on the bottom of the dish may puff up also, which is fine.
- Cool completely.
- Use the wire whisk attachment on a hand or standing mixer to beat together softened cream cheese, pudding, milk, and heavy cream. A wire whisk will help to break down the cream cheese, but it is important that the cream cheese is quite soft before mixing.
- Spread pudding mixture to fill the cooled puff. Spread the whipped topping evenly over the pudding filling.
- Serve with hot fudge sauce drizzled over the top.
Nutrition Facts : Calories 285 kcal, Carbohydrate 24 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 97 mg, Sodium 271 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
CREAM PUFFS
Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you've mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart's desire!
Provided by Trang Doan
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
- Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
- Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
- Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½" - 2" in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
- Preheat the oven to 375°F.
- Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
- Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.
Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 71 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SIMPLE AND EASY CREAM PUFFS
Don't be afraid to make Cream Puffs! These little treats are so easy to make and taste as good, if not better than store bought ones.
Provided by Jo-Anna Rooney
Number Of Ingredients 7
Steps:
- Preheat your oven to 375 degrees.
- Bring 1 cup water to a boil in a saucepan.
- Add the butter to the water and stir until it is melted.
- Add the flour and salt all at once to the water mix.
- Stir until a ball is formed.
- Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
- Add the remaining eggs 1 at a time, and beat after each addition.
- Let stand for 10 minutes.
EASY CREAM PUFFS RECIPE
This Easy Cream Puffs Recipe is the best I've ever had! Shared by a friend it instantly became a favorite! See how easy it is with step-by-step photos!
Provided by Alyona's Cooking
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Melt butter and salt in water over medium-high heat. Add the flour and quickly whisk until a batter forms into a ball (1-2 min).
- Transfer dough into a stand mixer with a paddle attachment and beat 30 seconds. Then add 1 egg at a time. Beat dough for 2 minutes after the last egg is added (dough will be tacky.)
- Place dough into a piping bag with a round tip.
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Holding the piping bag in a downward direction, squeeze batter out holding the bag in place and count to 5 seconds, slowly moving upwards. Use your finger to dis-attach the dough without stretching it out. Dough should look like large hershey kisses at this point (1.25" wide.)Dip your fingers into water and smooth out the pointy tops.
- Bake for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate.
- FOR FILLING: Beat cream cheese until smooth then add cool whip and condensed milk.
- TO ASSEMBLE PUFFS: Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.
- Then dip the tops into the melted chocolate and place onto a tray. Keep Refrigerated. Serve cold.
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
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