CREAM PUFFS WITH CUSTARD FILLING
This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!
Provided by hungrykitten
Categories Dessert
Time 50m
Yield 12-18 cream puffs
Number Of Ingredients 11
Steps:
- For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
- Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
- Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
- Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
- Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
- For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
- Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.
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
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.
CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)
These chocolate cream puffs consist of light and airy choux pastry, filled with a creamy chocolate filling and a luscious chocolate ganache. They are a family favorite and can be served for any occasion.
Provided by Sabine Venier
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
- In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
- Decrease the heat to low and whisk about 1/2 cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
- Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
- Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
- In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
- Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
- Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
- Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
- Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
- Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
- Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
- Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
- Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 166 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 63 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
AUNT PAT'S FAMOUS CREAM PUFFS
My Aunt Pat's Cream Puffs are truly famous with my family and everyone I've ever made them for. Read the instructions completely for successful pastries. The recipe is not hard, there are a lot of recipe tips to help ensure perfect cream puffs.
Provided by Sally Humeniuk
Categories Dessert
Time 1h5m
Number Of Ingredients 14
Steps:
- For the cream puff shells:
- Place oven rack one place below middle. Preheat oven to 400F degrees. Set aside a regular muffin pan (12 or more), lightly buttered (Cooking spray or neutral oil brushed with a pastry brush also works). Note: If using a dark non-stick pan, preheat oven to 375F degrees (see notes for more information).
- In a medium sauce pan, bring water and butter to a low boil over medium-high heat. Reduce heat to medium-low and add flour, stirring well until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating with wooden spoon or large fork until dough is smooth. Beat additional 10 to 15 seconds as this will increase the volume of the dough.
- Using a tablespoon, drop dough into deep muffin tins. This doesn't have to be an exact measurement, but depending on how big you want your pastry to be. Divide all the batter between 12 muffins.
- Bake pastries for 25 to 35 minutes or until puffed and golden brown. (Might take longer in the non-stick pan at the lower temperature). Important that the puffs are golden/crisp or they may collapse. Even when they look done, I leave them in a full minute or so longer. Turn oven off and open the oven door. Pull oven rack out about half way and let shells sit for approximately 20 minutes. Remove from oven and cool completely in the muffin tin before removing to wire racks. If your shells stick a bit to the tins, gently use a fork or butter knife to pull them away from the sides of the pan.
- (The pastry shells can be prepared the day before. Just lightly cover with foil when completely cooled and let sit at room temperature.)
- Cook's note: Ingrid baked the pastries on a baking sheet about three inches apart, but my smart aunt decided the muffin tins make a nice shape to hold the cream. Either method works, but Ingrid's way will produce a little flatter shaped shell. If you prefer to make them on the baking sheet, be sure to line it with parchment paper before spooning or piping the choux pastry dough from a pastry bag.
- For the custard pastry cream filling:
- Place the 4 egg yolks in a medium bowl. Whisk them together and set aside.
- Mix sugar, flour and salt in a medium saucepan. Stir in warm milk. Cook over medium heat, stirring frequently. Mixture will thicken and bubble. Once it starts to bubble, cook one minute more while still stirring.
- Remove from heat. Quickly whisk about half of the mixture into beaten egg yolks.
- Blend this back into remaining hot mixture in the saucepan. Whisk constantly until mixture starts to bubble again. Cook for another 30 seconds or so but do not stop whisking.
- Remove from heat and add vanilla- Don't forget the vanilla and use good quality vanilla since this flavor is the base of the entire filling.) Set aside, cover with plastic wrap and let cool completely. You can set the custard in the refrigerator to cool quickly. The custard will continue to thicken as it cools.
- For the sweetened whipped cream:
- Whip your cream using electric beaters or stand mixer and add sugar and vanilla to your liking.
- Assembling the cream puffs:
- Cut off pastry shell tops and scoop out the insides of top and bottom to make room for the custard and whipped cream. The insides might be moist. Just pull that all out being careful not to make a hole go through the bottom.
- Pour about one cup powdered sugar into a bowl to dip the cream puffs in.
- Dip the bottom of the puff into powdered sugar, then repeat with top of puff. This will coat the puffs and gives a "French pastry" decadent look to the finished cream puff.
- Fill bottom of puff with Custard Cream Filling. Top generously with sweetened whipped cream.
- Replace top of puff. The top won't cover entirely but sits like a decorative hat. Place puffs in refrigerator, uncovered, chilling for 4 hours. Do not cover the puffs in fridge or you run the risk of the powdered sugar evaporating. Puffs can remain in the refrigerator overnight this way.
- More notes for preparing ahead of time:
- You may completely assemble cream puffs the night before serving, they actually get better over time. Cover loosely with foil.
- For transporting, place completed cream puffs back into muffin tins, cover lightly with foil and they're ready to go!
- Makes 12 cream puffs if made in muffin tin.
Nutrition Facts : Calories 367 kcal, Carbohydrate 26 g, Protein 7 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 189 mg, Sodium 209 mg, Fiber 0.4 g, Sugar 16 g, ServingSize 1 g, TransFat 0.3 g, UnsaturatedFat 9 g
CREAM PUFFS I
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine Recipes European French
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g
CREAM PUFF RECIPE
Homemade Cream Puffs are better than the bakery. You won't believe how simple and easy these elegant little pastries are to make!
Provided by Lil' Luna
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners.
- In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat. Once a simmer is reached, remove from heat, and stir in flour all at once until the mixture forms a ball. Let stand five minutes
- By hand, or using a hand mixer, add the eggs one at a time, mixing well between each addition. Mix until the dough is smooth and shiny.
- Using a pastry bag and a large tip (or just a ziploc bag with a hole cut in the corner) pipe small rounds of dough onto the baking sheets, spacing about one inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth.
- Bake at 450°F for 10 minutes, then lower the temperature to 350°F for 15 minutes. The puffs are done when they are lightly browned and the insides are hollow. Let the puffs cool completely.
- While the puffs cool, beat the whipping cream in the bowl of a stand mixer (or use a hand mixer or wire whisk). Once the cream is whipped to desired level of firmness, beat in the powdered sugar, a little at a time, until it is as sweet as you would like.
- Split each cream puff in half using a serrated knife, and place a scoop of whipped cream onto the bottom half of the puff. Top with the other half and dust with powdered sugar. Bon appetit!
Nutrition Facts : Calories 111 kcal, Carbohydrate 7 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 59 mg, Sugar 2 g, ServingSize 1 serving
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
VANILLA CREAM PUFF DESSERT
Inspired by classic cream puffs, this recipe is a wonderful treat. I've served it at Cub Scout banquets, birthday parties and holidays. I'm a regular baker, and this dessert is one of my all-time favorites. -Denise Wahl, Homer Glen, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. , Pour into a greased 15x10x1-in. baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 248 calories, Fat 17g fat (11g saturated fat), Cholesterol 95mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.
CREAM PUFFS
Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you've mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart's desire!
Provided by Trang Doan
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
- Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
- Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
- Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½" - 2" in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
- Preheat the oven to 375°F.
- Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
- Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.
Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 71 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CREAM PUFFS RECIPE
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
Provided by Natasha Kravchuk
Categories Medium
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
- One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2" diameter and 1/2" tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
- In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Nutrition Facts : Calories 125 kcal, Carbohydrate 6 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 38 mg, Sugar 2 g, ServingSize 1 serving
HOMEMADE CREAM PUFFS
My famous Homemade Cream Puffs recipe: light and airy cream puffs filled with vanilla pudding cream are always a hit with family and anyone I've served them to. If you want an impressive, pretty dessert for Christmas or any holiday, this one is it!
Provided by Ashley
Categories Dessert
Time 1h15m
Yield 20
Number Of Ingredients 9
Steps:
- Mix together vanilla instant pudding mix, vanilla, heavy cream and milk. Cover and refrigerate to set.
- Place the butter and water in a heavy saucepan over medium heat and bring to a rolling boil. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
- Transfer the dough to your electric mixer and beat with a mixer on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the eggs one at a time and continue to mix until you have a smooth thick paste.
- Spoon or pipe mounds of dough onto a baking sheet covered in parchment paper, spacing them a couple of inches apart.
- Bake at 400 degrees for 15 minutes and then reduce the oven temperature to 350.
- Bake for a further 30 to 40 minutes or until the shells have browned and are dry inside.
- PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape and prevent them from falling/flattening. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10-15 minutes.
- Remove from oven and let cool on a wire rack.
- 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. Dust with powdered sugar. Enjoy!
CREAM PUFF DESSERT
My DH described this as a supreme dessert. Got the recipe from a lady at a church potluck. Nice to carry to gatherings.
Provided by out of here
Categories Pork
Time 45m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and oleo, then stir in the flour.
- Beat in the eggs 1 at a time, until smooth.
- Grease a 9x13 pan.
- Spread the batter in the pan and bake at 400 degrees for 30 minutes.
- Cool.
- Filling: Mix until smooth the cream cheese, milk and pudding mix.
- Spread on cooled crust. Top with the cool-whip and drizzle the chocolate syrup on top of the cool-whip.
- I wait until I serve this to drizzle the syrup on.
- Refrigerate.
CREAM PUFF SQUARES
This recipe was given to me by a co-worker. She brought a piece in for me for breakfast one day and I immediately asked for the recipe. This tastes just like a real bakery style cream puff, without all of the work or expense. Cooking time includes 1 hour chill time.
Provided by KelBel
Categories Bar Cookie
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.
- Stir in the flour all at once. Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
- Remove from heat and let stand 5 minutes.
- Add eggs, one at a time, beating after each addition until mixture is smooth,.
- Spread mixture evenly over bottom of 9x13 pan. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
- For filing: Pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of whipped topping. Spread mixture evenly over cooled crust. Refridgerate 1 hour.
- For topping: Place chocolate and 1 cup cool whip in microwave on high for 30 seconds. Stir until smooth. Drizzle over cold squares.
- Refridgerate until ready to serve.
Nutrition Facts : Calories 208.1, Fat 11.6, SaturatedFat 7.8, Cholesterol 55.2, Sodium 261.5, Carbohydrate 23.5, Fiber 0.8, Sugar 15.9, Protein 3.9
CREAM PUFF BARS
Provided by CookEatShare Cookbook
Number Of Ingredients 3
Steps:
- Combine flour, butter and water with a pastry blender. Press into 9 x 13 x 2 inch pan. Bring butter and water to a boil. Remove from heat. Stir in flour and almond extract. Beat in Large eggs, one at a time. Pour over crust. Bake at 350 degrees for 1 hour. Drizzle with powdered sugar icing and top with nuts (optional).
Nutrition Facts : ServingSize 67 g, Calories 317, Fat 23.32 g, TransFat 0.0 g, SaturatedFat 14.63 g, Cholesterol 61 g, Sodium 164 g, Carbohydrate 23.86 g, Fiber 0.8 g, Sugar 0.1 g, Protein 3.47 g
CREAM PUFFS
Basic four ingredient dough Cream Puffs recipe for soft, puffy shells ready to be filled with whipped cream or any of your favorite fillings!
Provided by The Gunny Sack
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400˚F.
- Bring the water and butter to a boil over medium high heat.
- Turn the heat to low and quickly stir in all of the flour until a ball forms.
- Remove from heat and allow the dough to cool for about 5 minutes.
- Beat in one egg at a time until the dough is smooth.
- Transfer the dough to a pastry bag with a round tip. Pipe two-inch circles of dough onto a parchment covered baking sheet.
- Bake at 400˚F for 35-40 minutes, until golden brown.
- Cool completely on a wire rack. Store at room temperature in an airtight container for 1-2 days or in the freezer for up to 3 months.
- When ready to serve, cut the cream puffs in half (removed excess dough is desired) and fill the bottom half with whipped cream.
- Replace the top half and sprinkle with powdered sugar.
Nutrition Facts : Calories 147 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 70 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CLASSIC CREAM PUFFS
This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.
Provided by Bettie
Categories All Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Place the water, milk, butter, sugar if using, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
- When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
- Remove the mixture from the heat and stir until most of the steam has evaporated. This is called "evacuating the steam" and is important to further dry out the pastry dough.
- Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready. Use immediately or store covered in a cool spot for up to 3 hours.
- Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off. Preheat oven to 425F (we will crank up the oven heat once we put the cream puffs in). Line baking sheets with parchment paper.
- Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 1 1/2 inch round (or 2" for larger cream puffs). Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart.
- Place one baking sheet at a time in the oven and turn to heat up to 450F. This will create an active heating cycle for your oven so that the shells will puff up quickly. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set. Allow the oven to preheat back to 425 F before baking the next sheet.
- Fill cooled pastries with creme chantilly (recipe follows) and dust with powdered sugar.
- Whip cream by hand, in stand mixer with whisk attachment, or with a hand mixer until just starting to thicken.
- Add sugar and vanilla and continue whipping until soft to medium peaks form.
- Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.
Nutrition Facts : Calories 124 calories
CREAM PUFF DESSERT
I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
CREAM PUFFS FOR TWO
Cream Puffs for Two? You bet. And despite the fact that they're made with chocolate, caramel and raspberries, they're easier to make than you may think!
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.
- Place caramels in separate microwaveable bowl. Add milk; microwave 1 min.; stir until caramels are melted and mixture is well blended.
- Stack cream puffs on serving plate; surround with fruit. Drizzle caramel sauce onto plate, then drizzle chocolate sauce over cream puffs.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
EASY CREAM PUFF DESSERT
If you are fan of cream puffs you are going to LOVE this Easy Cream Puff Dessert. It's a seriously impressive but incredibly easy make-ahead dessert that is a great choice for any gathering.
Provided by Valerie Brunmeier
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 13- x 9-inch baking pan with non-stick cooking spray.
Nutrition Facts : Calories 364 kcal, Carbohydrate 39 g, Protein 7 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 102 mg, Sodium 353 mg, Sugar 28 g, ServingSize 1 serving
CREAM PUFF BARS
If you like cream puffs you will love these. Perfect summer dessert! Cream puffs are a favorite of mine and these are close to them!!
Provided by Mary Louise
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. Bring water and butter to a boil. Add the flour. Stir and remove from heat. Add 4 eggs one at a time. Beat well after each addition. NOTE: The picture is before adding the eggs.
- 2. Put in a grease jelly roll pan or 13x9 pan. Bake at 400 degrees for 30 minutes. If baking in 13X9 bake 10 minutes longer. Cool completely.
- 3. Beat cream cheese, milk and pudding mix together. Spread on top of cooled pastry. Top with cool whip. NOTE: I decided to add sliced fresh picked strawberries on top of the pudding/cream cheese mixture.
- 4. Melt chocolate bars. Drizzle over Cool Whip.
- 5. Jelly roll pan will be a thinner bar and 13X9 thicker more like a piece of cake!!!
- 6. Just to let you know. I lightly grease my finger tip and pat this in the pan! When this bakes it puffs up and does not have a uniform shape. Make sure that your cream cheese is room temp. and beat it with a little of the milk first to get it creamy. Then add the rest of the milk and pudding. Beat until smooth. I use a large Cool Whip and one candy bar is enough for me. I like the looks!!~
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.
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