Cream Filled Puff Pastries Food
RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY
Steps:
- To make pastry cream:
- Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
- In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
- Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
- Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
- Repeat with the remaining ingredients.
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
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- Dump the flour and salt in all at once and stir, on the heat, for 2-3 minutes until the mixture is smooth and the dough falls away from the sides of the pan.
CREAM PUFFS WITH VANILLA PASTRY CREAM RECIPE | BON APPéTIT
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- Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Fit a large pastry bag with a plain ½" tip.
- Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass.
- Using a wooden spoon, mix 5 eggs into dough one at a time, making sure to completely incorporate each egg before adding the next. Dough will look broken at first, then homogenized.
- Spoon dough into prepared pastry bag. Holding bag at an angle so the tip is just touching prepared baking sheet on one side, gently start to squeeze out dough.
- Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 15−20 minutes.
- Remove chouquettes from oven; turn off oven. Poke a small hole in the bottom of each puff with a paring knife and place, hole side up, on baking sheet.
- Place milk, butter, and salt in medium saucepan, then scrape in vanilla seeds and pod. Bring to a simmer over medium heat.
- Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and fluffy, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain.
- Set a fine mesh sieve over a medium bowl. Press pastry cream through sieve into bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.
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