Cream Puffs With Lemon Cream Filling Food

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LEMON CREAM PUFFS



Lemon Cream Puffs image

The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring 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 mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

CREAM PUFFS I



Cream Puffs I image

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

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

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 WITH CUSTARD FILLING



Cream Puffs With Custard Filling image

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

1/2 cup water
1/4 cup margarine
1/2 cup sifted flour
2 eggs
2 tablespoons margarine
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

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.

LEMON CURD FOR CREAM PUFFS



Lemon Curd for Cream Puffs image

Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 6

1 large egg, plus 3 large egg yolks
1/2 cup sugar
1 1/2 teaspoons finely grated lemon zest
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
Pinch of salt
2 ounces (4 tablespoons) unsalted butter, cut into pieces

Steps:

  • Whisk together egg, yolks, sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.

OLD-FASHIONED CREAM PUFFS WITH CHANTILLY CREAM FILLING



Old-Fashioned Cream Puffs With Chantilly Cream Filling image

Make and share this Old-Fashioned Cream Puffs With Chantilly Cream Filling recipe from Food.com.

Provided by Jacquie

Categories     Dessert

Time 1h40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 1/4 cups all-purpose flour, sifted
1/4 teaspoon salt
5 eggs
1 egg white
2 cups whipping cream
4 tablespoons confectioners' sugar
2 teaspoons apricots (optional) or 2 teaspoons peach brandy (optional)
2 egg whites, stiffly beaten
confectioners' sugar, sifted

Steps:

  • Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
  • Add all the flour and salt.
  • Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
  • Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
  • Continue adding eggs, one at a time, beating well after the addition of each egg.
  • Add the egg white last.
  • Beat until smooth.
  • Cover lightly and let stand until cool.
  • Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
  • Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
  • Do not under cook or they will "fall" and be unrecoverable.
  • As soon as the puffs have been removed from the oven, make a slit in the side of each.
  • Let cool thoroughly on wire racks.
  • Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
  • Make a small hole in the side of each puff with the tip of a small knife.
  • Pipe whipped cream into each puff.
  • Dust generously with confectioners' sugar.

Nutrition Facts : Calories 148.7, Fat 12.3, SaturatedFat 7.3, Cholesterol 81.4, Sodium 80.8, Carbohydrate 7, Fiber 0.2, Sugar 1.5, Protein 2.9

CREAM PUFFS



Cream Puffs image

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

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

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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