Creep Puffs Food

CREAM PUFFS

Steps:

• Make the cream puffs: In a medium saucepan, combine the butter, granulated sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
• Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the 3 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the third egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.
• Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve
• 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
• Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.
• Assemble the cream puffs: Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom halves of the cream puffs. Pipe or spoon about 1/3 cup of the Chocolate Whipped Cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.
• Yield: 12 cream puffs
• Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.
• Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)
• Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.
• Yield: about 4 cups

CREAM PUFFS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
• In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

CREEP PUFFS

Steps:

• Boil the water and butter in a pot. As it begins to really boil, stir in the flour and salt. As you stir, the mixture will form into a ball. Move that to a mixing bowl and fold in a beaten egg one at a time - mixing between each one.
• Drop by the tablespoon onto an ungreased cookie sheet (non-stick is great too). Be sure to space them apart and place in a preheated, 425 degree oven. Bake until golden brown (about 20 minutes -- maybe longer). Let shells cool.
• When the shells are cool, using a pastry bag, fill the shells with Somebody's Mother's chocolate, caramel, or white chocolate sauces. To vary the recipe, you can fill the shells with ice cream and drizzle one or more of the sauces over the tops of the shells.

CHEESEBURGER CREAM PUFFS

Steps:

• For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
• In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
• Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
• For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
• For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
• Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
• To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.