Golden Pear Cream Puffs Recipes

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GOLDEN PEAR CREAM PUFFS



Golden Pear Cream Puffs image

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

3 Bartlett pears (about 1 1/2 pounds total)
6 large egg yolks
1/3 cup sugar
Pinch of salt
2 tablespoons cornstarch
1 2/3 cups whole milk
1 tablespoon unsalted butter, softened
1/2 cup heavy cream
Pate a Choux Puffs
Caramel Pear Slices

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



Pancetta, Pear & Pecan Puffs image

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

1 sheet frozen puff pastry, thawed
6 ounces cream cheese, softened
2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup (1 ounce) crumbled fresh goat cheese
3 tablespoons crumbled crisp pancetta or crumbled cooked bacon
3 tablespoons finely chopped peeled ripe pear
2 tablespoons finely chopped pecans, toasted

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



Cheeseburger Cream Puffs image

Provided by Duff Goldman

Categories     appetizer

Time 2h15m

Yield 12 cheeseburger cream puffs

Number Of Ingredients 23

1/2 cup unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup water
1 cup all-purpose flour
4 large eggs, at room temperature, plus 1 more egg
1/2 to 1 cup shredded Gruyere
2 tablespoons white sesame seeds
8 ounces cream cheese, at room temperature
One 6-ounce block processed American cheese, such as Velveeta, cubed and at room temperature
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 to 1 tablespoon heavy cream
1 pound 80/20 ground beef
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small yellow onion, thinly sliced
4 tablespoons ketchup
3 tablespoons mayonnaise
2 tablespoons sweet relish
Bacon strips, cooked, for serving, optional
1 head little gem lettuce, for serving
6 cornichons, halved, for serving

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



Golden Pears image

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

1/3 cup pure maple syrup
2 tablespoons packed brown sugar
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 ripe bosc pears
4 ounces brie cheese, cut into 12 thin slices
1/4 cup sweetened flaked coconut
1 tablespoon packed brown sugar
2 tablespoons butter

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



Country Pear Puff Pancake image

This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 13

5 tablespoons butter, divided
3 medium pears, peeled and sliced
1/2 cup packed brown sugar, divided
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup 2% milk
3 large eggs, room temperature, beaten
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream, optional

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



Golden Puffs image

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

vegetable oil
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 egg
1/2 cup sugar
1 teaspoon cinnamon

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



Grandma Mary's Cream Puffs image

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

2 cups water
1 cup unsalted butter
½ teaspoon salt
2 cups all-purpose flour
10 large eggs
6 cups milk
12 fluid ounces sweetened condensed milk
1 ½ cups white sugar
3 large eggs
¼ teaspoon salt
8 tablespoons cornstarch
1 ½ teaspoons vanilla extract

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



Baked Pears on Sugared Puff Pastry with Caramel Sauce image

Categories     Milk/Cream     Fruit     Dessert     Bake     Pear     Brandy     Eau de Vie     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

For pastry bases
1/4 cup granulated sugar
1 sheet frozen puff pastry (about 1/2 pound), thawed
For pears and sauce
2 large firm-ripe Bartlett pears (about 1 pound)
2 tablespoons unsalted butter, cut into bits
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1 tablespoon Poire William
confectioners' sugar for sprinkling

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



Pate a Choux Puffs image

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

1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, plus 1 more, lightly beaten, if needed for dough

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



Salted caramel pear puffs image

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

500g light soft brown sugar
1 vanilla pod , split in half lengthways
1 lemon
6 firm pears
100g unsalted butter
170ml pot double cream
1 tsp sea salt flakes
a little sunflower oil
single cream or crème fraîche , to serve
100ml milk
1 large egg
85g plain flour

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



Gender Reveal Cream Puffs Recipe by Tasty image

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

1 cup milk
1 cup water
2 tablespoons sugar
½ teaspoon salt
12 tablespoons unsalted butter, 1 1/2 sticks, cubed
2 cups all purpose flour
6 large eggs, at room temperature
3 cups heavy whipping cream
14 oz condensed milk, 1 can
3 drops food coloring, pink or blue
1 ½ cups white chocolate, melted
sprinkles, for decorating

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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2022-07-08 Step 3: Add your water and butter to your saucepan and bring to a boil. Step 4: Add salt and when your mixture comes to a boil, add your flour and stir quickly until a dough ball is formed and it pulls away from the sides of your pan. Step 5: Remove from heat and add your eggs one at a time blending until well combined.
From treatdreams.com


RECIPES • GOLDEN PEAR FOODBLOG
Apple autumn Baking cake caramel carrot chicken chocolate Christmas Crumble cupcakes Food processing Fruits German Recipes Ice cream lemon muffin nobake Oats pumpkin Shortcrust Slush spicy summer winter. neuadmin: Hi Marilou, in recipes, you almost always use the lemon zerst, so only the yellow part. Lemon peel includes also… jena: These look delicious!!! Marilou …
From mygoldenpear.com


PEAR AND GOUDA PUFF PASTRY APPETIZER - AMANDA WILENS
2018-11-18 Instructions. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl mix egg and water to make an egg wash. Place puff pastry on baking sheet and brush with egg wash. On each puff pastry, layer 1 piece of Gouda, a few pear slices, a drizzle of honey and a pinch of thyme. Bake for 15 to 17 minutes or until puff pastry ...
From amandawilens.com


CREAM PUFFS | RICARDO
With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper. In a pot, bring the water, butter and salt to a boil. Remove the pot from the heat. Add the flour all at once and stir …
From ricardocuisine.com


THE BEST HOMEMADE CLASSIC CREAM PUFFS RECIPE - SCRAMBLED CHEFS
2022-01-19 Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, bring the butter, water, and vanilla to a boil. Add the flour to the mixture and stir constantly until it begins to come together and form a ball. Remove from the stove and set aside to cool.
From scrambledchefs.com


HOMEMADE CREAM PUFFS - GEMMA’S BIGGER BOLDER BAKING
2014-06-11 Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper. In a medium saucepan over medium heat, combine hot water, butter, and salt. Bring to a boil. Add flour all at once and whisk vigourously and constantly to get out any lumps. Using a wooden spoon, cook until mixture clears the sides of the pan and ...
From biggerbolderbaking.com


BLUE CHEESE, CARAMELIZED ONION AND PEAR PUFFS
2015-12-29 Using a fork, mash together the ingredients until combined. Season to taste with kosher salt and black pepper, then stir in the beaten egg. Preheat an oven to 400°F, and place an oven rack in the middle position. Lightly grease a 12 cup muffin tin with nonstick cooking spray. Roll out puff pastry into a 12-inch square.
From kitchenkonfidence.com


SUPER SIMPLE CREAM PUFFS - THE DOMESTIC REBEL
2019-05-01 Let cool thoroughly, about 1 hour. Split the top 1/3 of the cream puff off with a serrated knife. For the filling: In the bowl of a stand mixer, cream together the heavy cream, confectioners' sugar, and vanilla on high speed until stiff peaks form. Pipe the whipped cream in the cream puffs and top with the cream puff lid.
From thedomesticrebel.com


EDAMAM RECIPE PAGE WITH 28 NUTRIENTS AND 40 DIET AND HEALTH LABELS
refine search by Calories, Diet, Ingredients. Calories From To Ingredients Up to. Chronic Conditions
From edamam.com


GOLDEN PEAR CREAM PUFFS RECIPE | RECIPE | CREAM PUFF …
Jan 5, 2012 - Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert. Jan 5, 2012 - Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


PEAR, VANILLA & CINNAMON PUFFS | BAKING MAD
Bring to the boil and simmer on a medium heat until the sugar dissolves. Stir in the Nielsen-Massey vanilla bean paste. Brush the pears and tops of the pastry with the syrup and dot with the butter. Step 4: Bake for 20 – 25 minutes or until the pears are tender and the pastry is golden and crisp. Meanwhile, mix together the sugar and cinnamon ...
From bakingmad.com


PUFF PASTRY PEAR TARTLETS - A BAKING JOURNEY
2021-07-25 Photo 5: in a small bowl, melt the Butter then mix in the Ground Cinnamon and Ginger. Photo 6: generously brush the melted butter and spices over the pears slices. Photo 7: (optional) brush the whisked egg over the edges of the pastry to give them a golden look. Photo 8: when all the puff pastry pear tartlets are ready, bake for about 25 minutes or until puffed …
From abakingjourney.com


HOMEMADE CREAM PUFFS RECIPE - CHISEL & FORK
2020-10-27 Pipe the filling into the cream puffs. Heat heavy cream and corn syrup in a small saucepan over medium heat until it just begins to simmer. Place the chocolate in a heat-proof glass bowl. Once the cream is simmering, pour over the chocolate and let sit for 5 minutes. Add vanilla extract and whisk until smooth.
From chiselandfork.com


GOLDEN PEAR CREAM PUFFS FOOD- WIKIFOODHUB
3 Bartlett pears (about 1 1/2 pounds total) 6 large egg yolks: 1/3 cup sugar: Pinch of salt: 2 tablespoons cornstarch: 1 2/3 cups whole milk: 1 tablespoon unsalted butter, softened
From wikifoodhub.com


OLD FASHIONED CREAM PUFFS - THE G & M KITCHEN
2021-01-27 In a medium saucepan, heat the milk, water, bourbon, sugar, and butter and bring to a boil. Stir until all the butter has melted. Add in the flour and stir with a wooden spoon until a soft dough ball forms. Keep mixing the dough around the pan for 2-3 minutes to cook the flour fully.
From thegandmkitchen.com


GOLDEN PEAR CREAM PUFFS - MEALPLANNERPRO.COM
3 Bartlett pears (about 1 1/2 pounds total) 6 large egg yolks; 1/3 cup sugar; Pinch of salt; 2 tablespoons cornstarch; 1 2/3 cups whole milk; 1 tablespoon unsalted butter, softened
From mealplannerpro.com


EASY CREAM PUFFS RECIPE - SHUGARY SWEETS
2021-01-10 STEP 1. Make the choux pastry dough. In a medium saucepan, add the butter and water. Bring to a boil over medium high heat. When it begins to boil, remove from heat and whisk in the flour and salt. Pour flour mixture into a mixing bowl and add in eggs, one at a time, beating well after each addition.
From shugarysweets.com


BAKED PEAR ON PUFF PASTRY - EVERYDAY GOURMET
2022-06-15 Cut around the shape of the pear leaving a 10mm gap ensuring it has a distinct pear shape. Cut some leaf shapes with the pastry offcuts and attach them to the top of the pear. Brush the pastry edge with egg wash and bake for 15-20 minutes or until the pastry is golden. Serve immediately with some cream or ice cream.
From everydaygourmet.tv


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