French Vanilla Cream Puffs Recipe 45

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VANILLA CREAM PUFFS



Vanilla Cream Puffs image

In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! "The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze," he says.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 1 dozen.

Number Of Ingredients 15

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups heavy whipping cream, whipped
CHOCOLATE GLAZE:
6 tablespoons semisweet chocolate chips
1-1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Steps:

  • In a large saucepan, bring 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 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs., In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops., In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers.

Nutrition Facts : Calories 362 calories, Fat 27g fat (16g saturated fat), Cholesterol 150mg cholesterol, Sodium 349mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

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.

VANILLA AND COFFEE CREAM PUFFS



Vanilla and Coffee Cream Puffs image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield about 20 cream puffs

Number Of Ingredients 10

5 tablespoons unsalted butter, cut into cubes
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 cup water
3/4 cup all-purpose flour
4 to 5 large eggs
2 3/4 cups heavy cream
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball.
  • Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct.
  • Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely.
  • Use a serrated knife to carefully cut the tops off the puffs; reserve the tops.
  • For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill.
  • Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks.
  • Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops.
  • Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops.
  • Dust the cream puffs with confectioners' sugar and serve immediately.

VANILLA CREAM PUFFS



Vanilla Cream Puffs image

I found this recipe in the 2003 Taste of Home Annual Recipe Book. They are easy to make even for a novice like myself.

Provided by Robin W

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup butter, no substitutes please
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 1/2 cups cold milk
1 (5 1/8 ounce) package instant vanilla pudding
3/4 teaspoon almond extract
2 cups whipping cream, whipped
6 tablespoons semi-sweet chocolate chips
1 1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Steps:

  • In saucepan, bring water, butter and salt to a boil.
  • Add flour all at once and stir until it forms a ball.
  • Remove from from heat, let stand 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Continue beating until mixture is smooth and shiny.
  • Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
  • Bake at 400 degrees for 30-35 minutes (or until golden brown).
  • Remove to a wire rack.
  • Immediately split puffs open; remove tops and set aside.
  • Remove and discard soft dough inside puff.
  • Let cool.
  • In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
  • Let stand for 5 minutes.
  • Fold in the whipped cream.
  • Fill the cream puffs and replace tops.
  • In a heavy saucepan, combine glaze ingredients.
  • Cook and stir over low heat until chocolate melts and mixture is smooth.
  • Drizzle over cream puffs.
  • Chill for at least one hour before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 544.8, Fat 41, SaturatedFat 24.5, Cholesterol 211.4, Sodium 516.7, Carbohydrate 38.3, Fiber 0.9, Sugar 21.5, Protein 7.9

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

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 Allrecipes Member

Time 50m

Yield 30

Number Of Ingredients 10

1 cup water
½ cup butter (no substitutes)
1 cup all-purpose flour
¼ teaspoon salt
4 large eggs eggs
1 ½ cups cold milk
1 (3.4 ounce) package instant French vanilla pudding mix
1 cup whipped topping
1 (12 ounce) package miniature semisweet chocolate chips
½ cup 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 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.

Nutrition Facts : Calories 140 calories, Carbohydrate 16.6 g, Cholesterol 33.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 100.3 mg, Sugar 11.8 g

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