GOLDEN PEAR CREAM PUFFS
Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
Steps:
- Peel and core pears, and cut into 1/2- inch pieces. Place in a steamer rack set over a pot of boiling water, and cook until soft, about 15 minutes. Let cool. Puree in a blender until completely smooth.
- Whisk egg yolks, sugar, and salt in a medium bowl. Whisk in cornstarch. Heat milk in a medium saucepan over medium- high heat just until bubbles begin to form, about 3 minutes. Using a ladle, gradually add hot milk to the yolk mixture, whisking constantly. Return mixture to pan; cook over medium heat, whisking constantly, until mixture begins to bubble and becomes very thick, about 8 minutes. Using a wooden spoon, scrape bottom and sides of pan occasionally as mixture thickens. Remove from heat.
- Pour through a large-mesh sieve into a bowl. Add butter; stir until butter has melted. Add pear puree; stir to combine. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes.
- Put heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whipped cream into pastry cream.
- Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #802). Poke a small hole in the bottom of each pastry puff with a skewer. Fill puffs with pastry cream. Arrange 4 cream puffs on each plate in a pyramid. Spoon about 4 warm caramel pear slices over each serving, and drizzle with sauce.
PANCETTA, PEAR & PECAN PUFFS
I was recently at a wedding reception where the menu was all small bites. Here's my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 178mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CHEESEBURGER CREAM PUFFS
Provided by Duff Goldman
Categories appetizer
Time 2h15m
Yield 12 cheeseburger cream puffs
Number Of Ingredients 23
Steps:
- For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
- In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
- Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
- For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
- For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
- Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
- To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.
GOLDEN PEARS
Make and share this Golden Pears recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
- Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
- Set aside.
- Peel the pears, cut in half lengthwise and core.
- Place in a 3 quart baking dish.
- Pour on the syrup, turning pears to coat.
- Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
- Turn the pears a few times to coat and remove to a baking sheet.
- Add a little water to thin the syrup and set aside.
- Place one slice of cheese on each pear half.
- Combine the 1/4 cup coconut with the brown sugar and butter.
- Mix well.
- Sprinkle on top of pears and cheese.
- Broil until the cheese is melted and the topping is a nice golden brown.
- Place two halves on a dessert plate and drizzle syrup on top.
- Repeat with the remaining halves.
- Serve warm.
COUNTRY PEAR PUFF PANCAKE
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, melt 3 tablespoons butter over medium heat. Add pears; cook and stir until tender, about 5 minutes. Stir in 1/4 cup brown sugar and lemon juice. , In a bowl, whisk the flour, milk, eggs, syrup, vanilla and salt until smooth; pour over pears. Bake at 450° until puffy, 10-12 minutes. , Meanwhile, in a microwave-safe bowl, melt remaining butter. Stir in cinnamon, nutmeg and the remaining brown sugar. Spread over pancake. Bake until golden brown, 8-10 minutes. Cut into wedges and serve immediately. If desired, top with whipped cream.
Nutrition Facts : Calories 468 calories, Fat 19g fat (11g saturated fat), Cholesterol 181mg cholesterol, Sodium 265mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 5g fiber), Protein 8g protein.
GOLDEN PUFFS
Make and share this Golden Puffs recipe from Food.com.
Provided by Barb in WNY
Categories Breakfast
Time 18m
Yield 2 1/2 dozen, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
- Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
- Add 1/4 cup oil, milk and egg; beat until smooth.
- Drop batter by teaspoonfuls into hot oil.
- Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
- Mix 1/2 cup sugar and the1 teaspoon cinnamon.
- Roll warm puffs in sugar-cinnamon mixture.
Nutrition Facts : Calories 218.8, Fat 7, SaturatedFat 1.4, Cholesterol 23.7, Sodium 358, Carbohydrate 35.6, Fiber 0.8, Sugar 15.2, Protein 3.8
GRANDMA MARY'S CREAM PUFFS
This is my great grandma Mary's recipe for cream puffs. It takes a while, but is so worth it! It took a while trying to figure out the exact recipe as a lot of the ingredients were labeled as a handful of this and a heaping spoon of that. Enjoy!
Provided by Rella On the radio
Categories Mini Desserts
Time 2h30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
- Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
- Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
- Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
- Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
- Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 36.4 g, Cholesterol 132.5 mg, Fat 13.3 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 162 mg, Sugar 26 g
BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE
Categories Milk/Cream Fruit Dessert Bake Pear Brandy Eau de Vie Winter Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Make pastry bases:
- Preheat oven to 375°F. and lightly butter a heavy baking sheet.
- Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
- Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
- Make pears and sauce:
- Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
- Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
- Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
- Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.
PATE A CHOUX PUFFS
These are used to make our Golden Pear Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Heat 1 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter has melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 4 1/2 minutes.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise speed to medium. Add 4 eggs, 1 at a time, mixing until incorporated after each addition. Batter should be shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, mix in another egg a little at a time. If a string still doesn't form, add water 1 teaspoon at a time until it does.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Whisk remaining egg and 1 teaspoon water in a small bowl; brush over tops of rounds
- Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees. bake until golden, 20 to 25 minutes more. Turn off oven, and prop open oven door with a wooden spoon to release steam; let puffs dry 15 minutes. Using a spatula, transfer to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month.
SALTED CARAMEL PEAR PUFFS
These individual fruity desserts are a cross between a Yorkshire pudding and a French clafoutis - bake, then drench in salted caramel sauce
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h45m
Number Of Ingredients 12
Steps:
- Put 300g of the sugar and the vanilla pod in a narrow, deep saucepan with 1 litre of water. Use a vegetable peeler to pare the zest from the lemon, then drop that in the pan too. Heat gently until the sugar has melted, then bring to a simmer. Meanwhile, juice the lemon and peel the skin from the pears, rubbing with lemon juice as you go, to stop the flesh browning. Carry on peeling until the pears are reduced to a size that only takes up about half of one of the holes of a muffin tin. Put the pears in the pan with the poaching liquid, cover and turn down the heat. Gently poach for about 30 mins until they are really soft - test with a skewer at the widest part. Keep the fruit submerged in the poaching liquid in the fridge until ready to finish the pudding.
- Meanwhile, make a salted caramel sauce by melting the remaining 200g sugar and the butter together in a saucepan. Once the sugar has dissolved, add the cream, bring to the boil and bubble for 2 mins while stirring. Remove from the heat and stir in the salt. Make the batter by whizzing the milk, egg and flour in a food processor or blender until smooth (or whisk by hand). Transfer the batter to a jug. Both can be made up to 24 hrs ahead, just chill until you're ready.
- To finish, heat oven to 200C/180C fan/gas 6. Divide about ½ tsp sunflower oil between 6 holes of a deep, metal muffin tin. Put in the oven to heat for 10 mins. Trim the base of each pear so they'll sit flat, then dip in some of the caramel sauce and transfer to a plate for a minute for the excess to run off (you can tip this back in with the rest of the sauce).
- Working quickly, sit a pear in each hole of the tin, and pour the batter in and around. Put back in the oven and bake for 16-20 mins until the puffs are risen and golden. Warm the caramel sauce while the puffs are baking, then serve together immediately, with extra cream or crème fraîche.
Nutrition Facts : Calories 511 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
GENDER REVEAL CREAM PUFFS RECIPE BY TASTY
Here's what you need: milk, water, sugar, salt, unsalted butter, all purpose flour, large eggs, heavy whipping cream, condensed milk, food coloring, white chocolate, sprinkles
Provided by Kiano Moju
Categories Bakery Goods
Yield 24 cream puffs
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the milk, water, sugar, salt, and butter. Cook until the butter melts.
- Add the flour, all at once, and using a flexible spatula, stir until combined. Continue to mix until the dough pulls away from the sides of the pan and forms into a ball. Remove the pot from the heat and let cool for 2-3 minutes.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix in the eggs, one by one, only adding the next once the previous is fully incorporated into the dough.
- Transfer the dough to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off.
- Pipe the dough straight down onto the prepared baking sheet in 1-inch (2 cm) circles, leaving 1 inch (2 cm) of space between each one. You may need to use another baking sheet.
- Use a wet finger to press down any peaks.
- Bake for 25-30 minutes, until puffed and golden brown.
- Let the puffs cool completely on a wire rack.
- Make the filling: In a large bowl, use an electric hand mixer on high speed to beat the heavy cream until soft peaks form.
- Pour in the condensed milk and continue to beat until stiff peaks form. Add the food coloring and beat to incorporate.
- Transfer the cream to a piping bag with a pointed round tip or a zip-top bag with a corner snipped off.
- Add the white chocolate to a medium microwave-safe bowl and microwave until melted, stirring every 30 seconds, about 2 minutes total.
- Use a bamboo skewer to poke a hole in the top of each puff, then pipe in the pink or blue cream, filling each puff about ⅔ of the way.
- Dip the tops of the filled cream puffs in the white chocolate and decorate with sprinkles, if desired.
- Let cool on a wire rack until the chocolate sets.
- Arrange the cream puffs in a tower, then serve.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 24 grams, Fat 24 grams, Fiber 0 grams, Protein 6 grams, Sugar 15 grams
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