AMAZING AND FOOLPROOF CREAM PUFFS
Steps:
- Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).
- In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.
- Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.
- Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.
- Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).
- Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).
- Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.
- Repeat the filling and baking process with the remaining dough.
- For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.
- Remove from the heat and stir in the butter and vanilla.
- Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.
- For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).
- Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.
- The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.
Nutrition Facts : ServingSize 1 Mini Cream Puff, Calories 88 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 47 mg, Sodium 37 mg, Fiber 1 g, Sugar 2 g
FINGER-LICKING GOOD MINI CREAM PUFFS
This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EASY MINI STRAWBERRY CREAM PUFFS
A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.
Provided by Nicole
Categories Pastries
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
- Combine water, butter, and salt in a saucepan; bring to a boil.
- Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
- Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
- Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
- Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
- Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g
CREAM PUFFS
Steps:
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
- Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
DIABETIC MINI CREAM PUFFS
Make and share this Diabetic Mini Cream Puffs recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 45m
Yield 24 cream puffs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Spray a cookie sheet with Pam.
- Bring water and salt to a full boil. Stir in margarine until melted.
- Add flour, all at once. Stir until mixture forms a ball.
- Remove from heat and let stand for 5 minutes.
- Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
- Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
- Turn oven off and prick Puffs on sides with a toothpick.
- Return to oven and let stand for 10 minutes. Cool completely!
- With sharp knife, carefully remove the tops of the puffs.
- Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
- 3 Puffs per serving.
- Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.
CREAM PUFFS
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
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.
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- Combine water and butter in a medium saucepan; bring to a boil. Add salt and flour, all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly.
- Drop batter by rounded teaspoonfuls, 3 inches apart, onto greased baking sheets. Bake at 425° for 15 minutes or until puffed and golden brown. Remove to wire racks, and cool away from drafts.
- Cut tops off cream puffs; pull out and discard soft dough inside. Fill bottom halves with filling; replace top, and spread frosting on top half. Serve immediately or refrigerate.
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