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.
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 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 COCKTAIL
Make and share this Cream Puff Cocktail recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In shaker fill with ice, blend rum, cream and sugar; shake to blend.
- Strain into highball glass with two ice cubes.
- Fill glass with Club Soda; stir.
Nutrition Facts : Calories 192.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 18.9, Sodium 12, Carbohydrate 3.1, Sugar 2.1, Protein 0.8
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
GRANDMA MARY'S CREAM PUFFS
This is my great grandma Mary's recipe for cream puffs. It takes a while, but is so worth it! It took a while trying to figure out the exact recipe as a lot of the ingredients were labeled as a handful of this and a heaping spoon of that. Enjoy!
Provided by Rella On the radio
Categories Mini Desserts
Time 2h30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
- Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
- Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
- Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
- Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
- Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 36.4 g, Cholesterol 132.5 mg, Fat 13.3 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 162 mg, Sugar 26 g
CREAM PUFF DESSERT
This is delicious and easy and everyone loves it. You can make it ahead and freeze it, but let it partially thaw before serving. It's best when it's 'crispy' frozen.
Provided by Rebecca
Categories Desserts Frozen Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 29.2 g, Cholesterol 109.7 mg, Fat 22.3 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 13.8 g, Sodium 243.1 mg, Sugar 9.3 g
INSIDE OUT CREAM PUFF CAKE
the best part about a cream puff is its fluffy filling. Inside-Out Cream Puff Cake is a super easy cake recipe that prominently features the creamy filling. In fact, the cake may be more cream puff filling than cake, which is definitely not a complaint. I did choose to use recipe#87713 for the chocolate syrup and that worked out well
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 1 9x13 cake, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491.3, Fat 34.1, SaturatedFat 16.9, Cholesterol 137.1, Sodium 314.4, Carbohydrate 26.4, Fiber 0.4, Sugar 9.8, Protein 9.9
CREAM PUFFS
Make and share this Cream Puffs recipe from Food.com.
Provided by Matt Smith
Categories Dessert
Time 55m
Yield 12 cream puffs
Number Of Ingredients 5
Steps:
- Preheat oven to 400.
- Heat water and butter to a rolling boil, stir in flower.
- Stir vigorously over low heat until mixture forms a ball (about 1 minute).
- Remove from heat, mix in eggs all at once until smooth.
- Drop 1/4 cup at a time on ungreased baking sheet, bake 35-40 minutes until golden.
- Cool completely.
- Cut off tops and pull out any soft dough from the inside.
- Fill empty puffs with your favorite pudding (I like chocolate).
- Replace tops and dust with powdered sugar.
- Refrigerate until serving.
Nutrition Facts : Calories 130.2, Fat 9.4, SaturatedFat 5.4, Cholesterol 90.8, Sodium 78.4, Carbohydrate 8.1, Fiber 0.3, Sugar 0.2, Protein 3.2
CREAM PUFFS
Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!
Provided by Gingerbee
Categories Breads
Time 52m
Yield 72 small
Number Of Ingredients 4
Steps:
- In a medium size sauce pan, bring water to boil.
- Add melted butter and reheat to boiling point.
- Add flour, stirring rapidly.
- By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
- Remove from the heat immediately.
- Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
- Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
- If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
- Preheat oven to 400 degrees; and bake for 5-7 minutes.
- Reduce the heat to 200 degrees; and bake for 30 minutes.
- They should be a nice golden brown in color.
- Makes 72 small or 16 large cream puffs.
- Cool.
- Split horizontally and fill with your favorite filling.
- For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
- For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
- Very versatile and they freeze unfilled, very well.
Nutrition Facts : Calories 21.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 15.1, Sodium 13.1, Carbohydrate 1.4, Fiber 0.1, Protein 0.5
CHOCOLATE CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
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- Split the cream puffs in half horizontally. Use a pastry bag fitted with a star tip to pipe the filling into the center of each cream puff just before serving. Serve immediately garnished with a dusting of confectioners’ sugar.
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