French Cream Puffs Recipe Recipes Recipe Cards

FRENCH VANILLA CREAM PUFFS

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.

FRENCH VANILLA CREAM PUFFS

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 degrees F 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 mixing 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.

FRENCH BREAKFAST PUFFS

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.

FRENCH PUFFS

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.

FRENCH DONUTS--CREAM PUFFS

Steps:

• In saucepan, boil the first 2 ingredients.
• Combine 1 cup flour, and 1/4 t salt. Add this mix all at once to boiling water. Turn heat to low, cook and stir until ball forms.
• Remove from heat, add 4 eggs, one at a time, beating well and fast until smooth.
• Drop dough balls onto a greased pan, making a hole in the center with a spoon handle to resemble donuts.
• Bake at 400 degrees for 25-30 minutes.
• For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time for desired consistency.
• Have the frosting ready because donuts are easier to frost when warm.

FRENCH CREAM FILLING

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.