French Cream Puffs Recipe Recipe For Zucchini

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ZUCCHINI PUFFS



Zucchini Puffs image

A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!

Provided by Anna B

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 20m

Yield 6

Number Of Ingredients 7

2 cups shredded zucchini
2 eggs
¼ cup finely chopped onion
1 clove garlic, minced
1 ½ cups buttermilk baking mix
salt and ground black pepper to taste
oil for frying

Steps:

  • In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
  • Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
  • Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.8 g, Cholesterol 62 mg, Fat 21 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 405.7 mg, Sugar 1.7 g

FRENCH BREAKFAST PUFFS



French Breakfast Puffs image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 12 puffs

Number Of Ingredients 11

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
  • In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
  • In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
  • Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
  • To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
  • Dip the warm muffins in the butter, coating thoroughly.
  • Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

ZUCCHINI PUFFS



Zucchini Puffs image

From the Old Parish Church, Sheffield MA, via my grandmother. This is good with some crumbled feta added.

Provided by iguana

Categories     Vegetable

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

2 eggs
1 cup flour
1 tablespoon baking powder
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 onion
1 medium zucchini

Steps:

  • Grate zucchini and onion.
  • Beat in eggs.
  • Sift together dry ingredients, add to zucchini mixture.
  • Heat oil for shallow-frying in large frying pan.
  • Drop in batter by large spoonfuls, fry until brown.

Nutrition Facts : Calories 217.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 141, Sodium 611.2, Carbohydrate 36.4, Fiber 2, Sugar 1.9, Protein 9.4

FRENCH VANILLA CREAM PUFFS



French Vanilla Cream Puffs image

French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
FILLING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
1 cup whipped topping
1 package (10 ounces) miniature semisweet chocolate chips
Confectioners' sugar

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour and salt all at once; 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. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

FRENCH BREAKFAST PUFFS



French Breakfast Puffs image

This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.

Provided by Betsy

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup white sugar
⅓ cup shortening
1 egg
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
  • In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
  • Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 29.5 g, Cholesterol 16.3 mg, Fat 11.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 214.2 mg, Sugar 17.3 g

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!

Provided by Bren

Categories     Desserts     Chocolate Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

½ cup water
¼ cup shortening (such as Crisco®)
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
1 pinch salt
2 eggs, at room temperature
⅓ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup whipping cream
¼ cup heavy whipping cream
2 ounces semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
  • Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
  • Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
  • Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
  • Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
  • Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
  • Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
  • For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g

CREAM PUFFS I



Cream Puffs I image

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

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

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

FRENCH CREAM FILLING



French Cream Filling image

I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent.

Provided by Kit Gay

Categories     World Cuisine Recipes     European     French

Yield 16

Number Of Ingredients 5

¾ cup heavy whipping cream
¼ cup milk
¼ cup confectioners' sugar
1 egg white, stiffly beaten
½ teaspoon vanilla extract

Steps:

  • Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 2.4 g, Cholesterol 15.6 mg, Fat 4.2 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 9.3 mg, Sugar 2.1 g

FRENCH PUFFS



French Puffs image

Make and share this French Puffs recipe from Food.com.

Provided by Lacy S.

Categories     Breads

Time 40m

Yield 16 puffs, 16 serving(s)

Number Of Ingredients 11

2/3 cup oleo, softened
1 cup sugar
2 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon nutmeg
1 1/4 teaspoons salt
1 cup milk
12 tablespoons butter, melted
1 cup sugar
2 tablespoons cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Cream oleo and sugar then add eggs one at a time.
  • Sift together flour, baking powder, nutmeg, and salt.
  • Add to sugar mixture then mix in milk.
  • Grease and flour a muffin tin.
  • Fill each cup 2/3 full of the batter.
  • Bake 20 to 30 minutes, until muffins are puffed up.
  • Remove from tin and cool completely.
  • While puffs are cooling, mix sugar and cinnamon together.
  • When the puffs are cool dip the tops into butter the in the sugar mixture.

Nutrition Facts : Calories 348, Fat 17.7, SaturatedFat 7.5, Cholesterol 51.5, Sodium 416.7, Carbohydrate 44.6, Fiber 1.1, Sugar 25.1, Protein 3.9

ZUCCHINI-CHEESE PUFF



Zucchini-Cheese Puff image

This is wonderful served right from the oven! With a side of buttered mixed vegetables and Recipe #101266, a heavenly dinner!

Provided by Sharon123

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs zucchini, shredded
1 1/2 teaspoons salt
2 teaspoons vegetable oil
1 small yellow onion, chopped
4 eggs, lightly beaten
1/2 cup ricotta cheese
3 ounces shredded cheddar cheese or 3 ounces mozzarella cheese
1/2 cup fine dry breadcrumb
2 tablespoons chopped parsley
1 tablespoon minced basil or 1 teaspoon dried basil, crumbled
1/4 teaspoon black pepper

Steps:

  • In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
  • Press the zucchini with a wooden spoon to extract the liquid.
  • Heat the oil in a heavy 10-inch skillet over moderate heat.
  • Sauté the onion until soft, about 5 minutes.
  • Preheat the oven to 350°F.
  • In a large bowl, mix the eggs and ricotta.
  • Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
  • Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
  • *At this point the mixture can be stored.
  • Refrigerate in the tightly covered casserole for up to 12 hours.
  • •Bake, uncovered, until the center is set, 45 to 55 minutes.
  • The mixture will rise slightly.
  • Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
  • Serves 4.
  • Enjoy!
  • •Serving later:.
  • Preheat the oven to 350PF.
  • Proceed as above with baking except bake 60 to 70 minutes.

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.

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