CREAM PUFFS WITH CUSTARD FILLING
This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!
Provided by hungrykitten
Categories Dessert
Time 50m
Yield 12-18 cream puffs
Number Of Ingredients 11
Steps:
- For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
- Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
- Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
- Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
- Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
- For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
- Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.
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
COCOA PUFFS
These are cream puffs with a chocolate filling and a buttery thick frosting. While recently on vacation in Oahu, we had these at the Liliha Bakery. They are famous for these and sell 5000 a day! Upon arriving home, I looked for a recipe, and pieced this one together from 3 different recipes, recipe #209826 for the choux pastry, recipe #65220 for the chocolate pastry cream filling, and a recipe that was given to me for the chantilly frosting. These are a little bit of work, but the filling and frosting can be made ahead. Absolutely delicious and worth the effort, transports me back to Hawaii! Cooling and assembly time not included in total time.
Provided by Michelle Berteig
Categories Dessert
Time 2h15m
Yield 42 cocoa puffs, 21 serving(s)
Number Of Ingredients 17
Steps:
- Choux Pastry:.
- Heat oven to 400°F.
- Put the water and butter in a saucepan and heat to boiling.
- Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
- Add eggs one at a time, beating well after each addition.
- Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
- Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
- Allow to cool completely. I left them in the (cold) oven overnight.
- Chocolate Pastry Cream Filling:.
- Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
- In a separate saucepan, and milk and butter and heat to scalding.
- Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
- Cook on low heat, stirring, until the mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Add the grated chocolate and cook one minute longer.
- Remove from heat, pour into a bowl and let cool, stirring occasionally.
- Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
- Note that this filling is not very sweet, you may want to add more sugar to taste.
- Chantilly Frosting:.
- Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
- Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
- Remove from heat, and continue to stir until cool and thick.
- Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
- Assembly:.
- Use the tip of a knife to make a small hole in the bottom of each pastry puff.
- Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
- Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
- Enjoy! Store leftovers in the refrigerator but they won't last long!
Nutrition Facts : Calories 224.9, Fat 14.6, SaturatedFat 8.6, Cholesterol 114.3, Sodium 150.7, Carbohydrate 20.1, Fiber 0.6, Sugar 11.4, Protein 4.7
PLUM PUFFS
This recipe, from Bluebird Hill Farms, was named for Marilla's famous plum puffs in the Anne of Green Gables books by L.M. Montgomery. They are a plummy muffin, dipped into butter and then cinnamon sugar; I've seen other muffin recipes called "puffs", too, and they seem to me a more likely produce from an old-timey farm kitchen than something more akin to cream puffs--which is how some fans envision plum puffs. Since there is no "official" recipe, we can only guess--but this recipe fits my vision to a "T"! Instructions for preparing plum pulp are included at the end of the recipe; it may be frozen or used for jam, as well. While the recipe doesn't specify, I'd think a cooking or dual-purpose English plum, such as Victoria, would be ideal. Times are estimated, and do not include preparation of plum pulp or cooling time.
Provided by Halcyon Eve
Categories Low Protein
Time 35m
Yield 12 puffs, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Grease a 12-cup muffin pan.
- Mix together flour, baking powder, salt, 1/2 cup sugar, and 1/2 tsp cinnamon. Add 1 cup plum pulp (see instructions at end of recipe), cream, egg, and 1/4 cup melted butter and stir until combined (should still be lumpy, not smooth).
- Spoon batter into muffin cups to about 2/3 full. Bake about 20 minutes or until centers are set. Remove puffs from pan immediately.
- While puffs are baking, combine cinnamon and sugar. As soon as the puffs are removed from the pan, dip tops into melted butter, then into cinnamon-sugar mixture.
- To make plum pulp: Wash plums and place in a large pot. Add a little water (about 1/4 to 1/2 cup) to pot--just enough to make some steam. Cover and heat over very low heat until the fruit is soft. Pour the juice and some fruit into a colander set over a large bowl (to catch juices and pulp). Mash the fruit around with a potato masher (not too hard--you don't want to break the pits!) until most of the pulp and skins have been pressed through the colander. Discard the pits, add some more fruit to the colander, and repeat until all the fruit has been pressed through. 2 lbs of plums should yield about 3 cups pulp, which may be used for this recipe, frozen in containers or freezer bags, or made into jam. Look for European plums, not Asian plums as they are not as good for cooking.
FAMOUS RED BAKERY CUSTARD PUFFS
Make and share this Famous Red Bakery Custard Puffs recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220degrees celsius.
- Boil water, butter, sugar and salt in a covered pot. Add in flour and cook 2 minutes, stirring.
- Transfer to a bowl and beat for a further 2 minutes.
- Beat eggs in one by one till each has incorporated well. Beat in egg white in the same manner.
- Place 1 tbsp of dough on a baking sheet, well spaced apart. Bake for 5 minutes.
- Reduce heat to 180 degrees celsius and bake for another 15mins.
- Remove, slit the puffs a little to let steam out and bake another 15 minutes Cool at a fan.
- Custard:.
- Combine egg yolks, custard powder and sugar together with tbsp of the milk.
- In a pot, bring the rest of the milk to a simmer.Turn off heat.
- Pour milk in slowly to egg mix, whisking non stop. Return to heat and cook over low heat till thickened. Cool.
- Fill puffs with cooled custard.
Nutrition Facts : Calories 649.1, Fat 39, SaturatedFat 22, Cholesterol 440.4, Sodium 632.5, Carbohydrate 57.4, Fiber 1, Sugar 21.7, Protein 17.9
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