Luscious Cream Puffs Recipes

CLASSIC CREAM PUFFS

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.

LUSCIOUS CREAM PUFFS

Steps:

• Preheat oven to 400 degrees.
• Unfold pastry on a lightly floured surface, and roll into a 10 inch square.
• Cut into 9 circles with a 3 inch cookie cutter.
• Place 2 inches apart on baking sheet.
• Bake 10 minutes.
• Remove to wire racks, and cool completely.
• Meanwhile, beat pudding mix and milk in a medium bowl with whisk for 2 minutes.
• Stir in whipped topping, and refriderate for 15 minutes.
• Melt chocolate as directed on package.
• Split pastry rounds, and fill with pudding mixture.
• Drizzle with chocolate.

LUSCIOUS CREAM PUFFS

Steps:

• PREHEAT oven to 400°F Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3-inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min.; cool completely.
• MEANWHILE, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 minute.
• CUT cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops.
• Optional: Drizzle with melted chocolate.
• Serve immediately. Or, cover and refrigerate until ready to serve.
• Low Fat Option: Prepare as directed, using fat free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
• Flavor Ideas: Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding & Pie Filling.
• Also try: Cool Whip Chocolate or Strawberry Whipped Topping.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

LUSCIOUS PUFF PASTRIES

Steps:

• Heat oven to 400ºF.
• Unfold pastry on lightly floured surface; roll into 10-inch square. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
• Melt chocolate as directed on package. Split pastry rounds; fill with pudding mixture. Drizzle with chocolate.

EASY 'CREAM PUFFS'

Steps:

• Beat pudding mix and milk with whisk 2 min. Refrigerate 5 min.
• Fill croissants with pudding. Drizzle with chocolate.

LUSCIOUS CREAM PUFFS

Steps:

• Preheat oven to 400 degrees F. Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3-inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min.; cool completely.
• Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
• Cut cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.

CUTE CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!