Cream Puff Cake Food

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees.
• In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
• Add flour and reduce heat to low.
• Cook and stir until it forms a ball and pulls away from the sides of the pan.
• Remove from heat and transfer to a large bowl.
• Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan.
• Bake at 400 degrees for 35 minutes.
• Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
• Add pudding mix and beat until thickened.
• Spread over cooled shell.
• Top with whipped topping, and drizzle chocolate syrup over the top.

EASY CREAM PUFF CAKE

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

CREAM PUFF CAKE

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, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• Spread into a greased 13-in. x 9-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 mixing 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. Yield: 12 servings.

CREAM PUFF CAKE

Steps:

• Boil Margarine and water together.
• Add flour and mix.
• Add eggs, one at a time, beating after each one.
• Spread in ungreased 9 x 13- inch pan.
• Bake 30 minutes at 350 degrees.
• Cool completely.
• Filling: Whisk filling ingredients together and spread over baked crust.
• Top with Cool Whip.
• Squeeze Magic Shell on top and refridgerate until ready to serve (at least 3 hours).

GRAMMY'S GIANT CREAM PUFFS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
• Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
• Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
• Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

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 PUFF DESSERT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
• Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
• While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
• Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.

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.

INSIDE OUT CREAM PUFF CAKE

Steps:

• Boil together the margarine and water.
• Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
• Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
• In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
• Pour into cream puff crust.
• Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
• This keeps well for days.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.

CREAM PUFF DESSERT

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.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F.
• Bring water and margarine to boil; remove from heat.
• Add flour; then add egg.
• Mix well; put into a greased 9x13-inch pan.
• Bake for 25-30 minutes.
• When done baking, middle will be puffed up.
• Flatten down with a spatula; leave edge puffed to cradle the filling.
• Combine pudding mix, milk and cream cheese with a mixer.
• Spread filling on the crust; top with whipped topping.
• Refrigerate until ready to serve.