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
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.
FINGER-LICKING GOOD MINI CREAM PUFFS
This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
YES, YOU CAN MAKE HOMEMADE CREAM PUFFS, WE PROMISE
These heavenly bite-size treats are surprisingly easy to make at home with this foolproof recipe from the "Cake Boss."
Provided by Buddy Valastro
Number Of Ingredients 12
Steps:
- For the Italian custard cream: Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat
- In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
- Ladle a cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
- Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
- As you are beating, move the pot on and off the flame so that you don't scramble the eggs
- (Buddy's Tip: The longer you cook this cream, the thicker it will become, so you can -- and should -- adjust the texture to suit your taste
- ) Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
- Transfer to a bowl
- Let cool, cover with plastic wrap, and refrigerate at least 6 hours or up to 1 week
- (To make chocolate custard cream, add 1½ ounces melted, cooled unsweetened chocolate along with the butter
- For a richer chocolate flavor, add a little more
- ) For the choux pastry: Put the water, butter, and salt in a heavy saucepan and bring to a boil over high heat
- Add the flour and stir with a wooden spoon until the ingredients come together in a smooth, uniform dough, about 2 minutes
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment
- (You may also use a hand mixer
- ) Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between eggs, and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula
- Finish with the final egg and mix for an additional two minutes
- (Buddy's Tip: Use the dough immediately
- It does not refrigerate well
- ) For the cream puffs: Position a rack in the center of the oven and preheat to 450F
- Transfer the dough into a pastry bag fitted with the #6 plain tip
- Pipe rounds onto two non-stick baking trays, about 2 inches in diameter by about ½ inch high, leaving 2 inches between puffs
- (You should be able to make 24 puffs
- ) Bake the cream puff shells in the oven, in batches if necessary, until they are golden brown and they have set enough that you can pick them up (test by gently pinching one with your thumb and forefinger to see if it can be lifted), 15 to 20 minutes
- Remove the tray from the oven and let the shells cool on the tray for 20 minutes
- (The cream puff shells can be frozen in a plastic freezer bag for up to 1 month; let come to room temperature before cutting and filling
- ) Fill the puffs by either cutting them in half horizontally with a serrated knife and piping them full of Italian Custard Cream, or by using your pinkie to hollow out the puffs from the bottom and piping the cream into them through the hole
FILLINGS FOR THE MINI CREAM PUFFS
These take a little time but well worth it. They also make a very pretty presentation. I enjoy them and hope you do also.
Provided by Leila Rockwell
Categories Poultry Appetizers
Time 40m
Number Of Ingredients 20
Steps:
- 1. Chicken filling Fill small cream puffs and use as hor d'oeuvre's
- 2. Shrimp filling Fill small cream puffs also and use for hor d'oeuvre's
- 3. Ham filling Combine and mix with enough sour cream to moisten fill cream puffs
MINI CREAM PUFFS
Once I was intimidated just by the thought of making cream puffs. It is really much, much easier than you think. These little puffs may be filled with almost anything. I will share my Shrimp and Crab filling that I use most often, but I have used most everything from egg salad to vanilla pudding and then frosted with...
Provided by Marsha Gardner
Categories Other Desserts
Number Of Ingredients 15
Steps:
- 1. Put water and butter in a heavy saucepan. Bring to a boil until butter melts. Add salt.
- 2. Remove from heat and add flour and stir until smooth and return to heat and continue stirring until mixture forms a smooth mass, and the bottom on the pan is coated with a fine film. (this indicates that the flour is cooked)
- 3. Remove from heat and place mixture in the bowl of a food processor using the plastic dough blade. Add eggs one at a time, pulsing the batter until very smooth. (I started doing it this way when my shoulders would hurt so much from fibromyalgia that I couldn't beat the eggs in by hand any longer, now I wouldn't do it any other way)
- 4. Once the eggs have been incorporated into the dough it may be covered and left at room temperature for an hour or so.
- 5. Preheat oven to 425-degrees. Pipe dough with a pastry bag with 1/2 inch round tip onto parchment covered baking sheets, forming mounds 1 inch in diameter and 3/4 inch high. Lightly smooth the tops of each mound.
- 6. Bake for 10 minutes, Reduce heat to 375-degrees and continue baking until the puffs are golden brown about 20 minutes. Reduce heat to 325-degrees and bake until puffs are firm and the inside is not sticky or doughy.
- 7. Cool puffs on a wire rack. They may be used immediately or frozen in airtight container. To use, warm in a preheated oven for a few minutes.
- 8. SHRIMP AND CRAB FILLING: Toss together bread cubes, onions, melted butter and eggs. Cover and refrigerate overnight.
- 9. Next day add celery, shrimp, crab and mayonnaise. Taste for seasoning. May need salt and pepper and a little lemon juice.
- 10. Use for filling mini cream puffs, canape`s or to make a sandwich with the filling. It is good enough to eat by itself. Bread extends the filling without compromising on flavor and taste.
AMAZING AND FOOLPROOF CREAM PUFFS
Steps:
- Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).
- In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.
- Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.
- Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.
- Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).
- Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).
- Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.
- Repeat the filling and baking process with the remaining dough.
- For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.
- Remove from the heat and stir in the butter and vanilla.
- Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.
- For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).
- Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.
- The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.
Nutrition Facts : ServingSize 1 Mini Cream Puff, Calories 88 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 47 mg, Sodium 37 mg, Fiber 1 g, Sugar 2 g
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
SAVORY PROFITEROLES
Airy dough and fluffy cream: with a cream cheese filling, these savory profiteroles are excellent finger food for buffets! Plus, these little cream puffs are super pretty!
Provided by Kathrin
Time 40m
Number Of Ingredients 9
Steps:
- Put water, butter, and salt in a pot and boil briefly or melt butter. Pour flour all at once (!) into the hot liquid. Stir with a (wooden) spoon until large dough ball forms and a thin white layer appears on the bottom of the pot; the "burning off" takes about 1 minute. Remove the saucepan from the heat and let cool slightly until the dough dumpling is lukewarm.
- Beat the eggs. Using a hand mixer, gradually stir one part of the egg mixture (never all at once) into the cooled dough dumpling. The dough should have the consistency of a sponge, i.e. it should not be too fluid. If in doubt, do not use the entire egg mixture, but leave some. Stir the baking powder into the choux pastry at the end.
- Preheat the oven to 380°F/190°C. Cover a baking sheet with baking paper. Using a piping bag, pipe large dots (or other shapes as desired) of the dough onto the baking sheet. Leave enough space because the choux pastry will rise during baking!
- Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut lids off the finished profiteroles while they are still hot using scissors or a sharp knife.
- When the profiteroles are completely cool, put the cream cheese in a piping bag and squirt it on top. Alternatively, you can spread the cream with a teaspoon. Decorate with diced peppers and chives.
Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 29 mg, Sodium 105 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
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.
MINI CREAM PUFFS RECIPE
Cream puffs only look difficult to make. You're going to wow your guests with my easy recipe for mini cream puffs and you'll look totally gourmet!
Provided by Cheryl Najafi
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Mix together pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees.
- Bring water and butter to a rolling boil in large pot. Mix flour and salt and add to pot.
- Stir with wooden spoon until mixture forms a ball (mix quickly to avoid lumps).
- Add to stand mixer with beater attachment. Pulse a few times to cool mixture slightly. Beat in eggs one at a time, mixing well after each.
- Drop by teaspoon onto baking sheet lined with parchment paper.
- Bake at 425 degrees for 5 minutes. Turn oven down to 350 degrees and bake an additional 25-30 minutes until golden brown and centers are dry.
- Fill with pudding mixture using a pastry bag once cool.
- Sprinkle with powdered sugar and enjoy!
Nutrition Facts : Calories 102 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 98 mg, Fiber 0.1 g, Sugar 5 g, UnsaturatedFat 2.2 g, ServingSize 1 serving
LEMON CREAM PUFFS
Lemon Cream Puffs are made with a classic, French pâte à choux pastry and filled with the most perfect, sweet lemon cream. These beautiful little puffs make a delicious dessert for spring and summer entertaining and celebrations.
Provided by Lauren Harris
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F.
- In a medium sauce pan, bring the water and butter to a boil, ensuring that the butter is fully melted.
- Remove the pan from the heat and stir in the flour and salt with a wooden or silicone spoon until a ball of dough forms.
- Transfer the dough ball to the bowl of an electric mixer fitted with a whisk attachment.
- Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next.
- Spoon 1-2 tablespoons (1 for small or 2 for large puffs) of the batter onto an ungreased or Silpat-lined (recommended) baking sheet, about 2 inches apart.
- Bake for 20-25 minutes for smaller cream puffs, or until golden brown. Bake for 25-30 minutes for larger cream puffs.
- Remove the cream puffs from the oven, and with a toothpick or tip of a knife, poke a small hole into each one to allow the steam to escape and the centers to dry out as they cool.
- While the cream puffs are cooling, whip up the lemon cream.
- Place your mixing bowl and whisk attachment into the freezer for 15-20 minutes before you make the lemon cream.
- Remove the mixing bowl and whisk attachment from the freezer and add the heavy cream, sugar, lemon zest and lemon juice to the bowl.
- Beat on high for 5-6 minutes or until stiff peaks form.
- Once the cream puffs are fully cool, either pipe the lemon cream into the centers by poking a hole through the puff, or cut the tops off and fill with the cream. Once filled, replace the top.
- Add a light dusting of powdered sugar and/or a sprinkle of extra lemon zest, if desired.
Nutrition Facts : ServingSize 1 cream puff, Calories 154 kcal, Carbohydrate 9 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 168 mg, Fiber 1 g, Sugar 2 g
CREAM PUFF DOUGH
Provided by Barbara
Time 30m
Number Of Ingredients 6
Steps:
- In a saucepan, bring the water with the butter to a boil.
- In a separate small bowl, mix the flour and the corn starch, then add both at once to the boiling water.
- Stir for about 1 minute, creating a big lump.
- Remove the saucepan from the stove and add the dough to a mixing bowl.
- Preheat the oven to 200°C/390°F.
- Mix for about a minute or two, then add one egg and continue to mix.
- When the dough is smooth, add the second egg and mix again until smooth.
- If the dough has a good consistency for piping, continue with the next step. If the dough is too firm, beat a third egg and add some of it to the dough and mix until you have a good piping consistency that keeps its shape.
- Add the baking powder and mix well.
- Fill the dough into a piping bag with a star-shaped or round tip.
- On a prepared baking sheet, pipe about 20 little round shapes or fewer oval shapes.
- Bake at 200°C/390°F for about 20 minutes.
- Cut the puffs open as soon as you can touch them, then let cool completely.
- Fill the Puff Pastries with the filling of your liking and serve fresh.
CRAB STUFFED MINI PUFFS
Make and share this Crab Stuffed Mini Puffs recipe from Food.com.
Provided by Just Cher
Categories Crab
Time 50m
Yield 24 crab puffs
Number Of Ingredients 13
Steps:
- In a heavy saucepan over medium-high heat, bring water, butter and salt to a boil Add flour all at once, stir until a smooth ball forms.
- Remove from heat let stand 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat until smooth and shiny.
- Drop by tablespoonfuls 3 inchs apart on greased baking sheets.
- Bake at 400 degrees for 25-30 minutes or until golden brown.
- Remove to wire racks.
- Immediately split puffs open, remove and discard soft dough from inside.
- For Filling, combine the mayonnaise, sour cream onion, salt, dill, lemon juice and pepper in a bowl.
- Fold in the crab.
- Fill bottom halves of puffs, replace tops.
- Serve immediately.
Nutrition Facts : Calories 129.9, Fat 9.1, SaturatedFat 3.8, Cholesterol 58, Sodium 390.4, Carbohydrate 6.7, Fiber 0.2, Sugar 0.8, Protein 5.3
More about "fillings for the mini cream puffs food"
13 SCRUMPTIOUS CREAM PUFF FILLINGS YOU CAN PREPARE IN …
From homemaderecipes.com
Reviews 3Estimated Reading Time 5 minsAuthor Homemade RecipesPublished 2018-08-06
- Frozen White Chocolate Cream Puffs. I normally don’t do desserts every day, but when I found this cream puffs recipe, I can’t help but make some every single day.
- Double Chocolate Cream Puffs. These double chocolate cream puffs are every chocolate lover’s dream. This recipe makes big cream puffs but feels free to make mini versions.
- Matcha Cream Puffs. Enjoy a puff pastry with custard filling or should I say matcha custard filling. It’s a delightful treat rich in unique flavors and antioxidants.
- Strawberry Cream Puffs | Looking for scrumptious after-meal treats that are easy to prepare and will delight everyone with their flavor? The best thing about these delightful cream puffs are the slices of fresh strawberries included in every bite.
- Nutella Cream Puffs. Chocolate is always a crowd pleaser; what more hazelnut and chocolate together? Take a look at these dreamy and creamy Nutella cream puffs.
- Pumpkin Cream Puffs. If you love everything pumpkin then you’ll be the happiest with this cream puff filling recipe for pumpkin cream puffs. They’re filled with sweet pumpkin filling which is easy and fast to concoct.
- Raspberry Cream Puffs. While some people are fairly satisfied serving cream puffs plain, with fruit, or a crisp caramel glaze, I personally suggest cream puffs with some heavenly cream puff fillings!
- Strawberry Cheesecake Cream Puffs. This dessert is a bite-sized strawberry cheesecake in cream puff form. It’s a lovely treat with the perfect balance of creaminess and sweetness everyone will adore.
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- Coconut Cream Pie Puffs | Adding some coconut flakes into your cream filling adds a nice texture to your creampie puffs. Aside from rich and indulgent flavors, it will give a great texture and mouthfeel for you to enjoy.
LEMON & RASPBERRY CREAM PUFFS RECIPE | GET CRACKING
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MINI ECLAIRS RECIPE: PERFECT TREAT FOR ANY OCCASION ...
From kitchencents.com
4.4/5 (62)Category DessertsServings 36Total Time 1 hr 40 mins
- Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
EASY MINI PUFFS - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (9)Total Time 2 hrsServings 48Calories 35 per serving
- Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets., To make the choux pastry: Combine the water, butter, and salt in a medium-sized saucepan.
- Heat until the butter has melted, and bring to a rolling boil., Remove from the heat and add the flour all at once, stirring vigorously until the mixture smooths out and comes together into a ball; this should take less than 30 seconds.
- If needed, return the pan to the heat for a few minutes to help the batter come together., Remove the pan from the heat, and transfer the dough to the bowl of a stand mixer.
- After 7 minutes, check the temperature of the dough: you should be able to hold a finger in it for a few seconds.
CREAM PUFFS - PREPPY KITCHEN
From preppykitchen.com
Ratings 102Calories 174 per servingCategory Dessert
- Whip the cold cream and sugar to make whipped cream then remove the custard from the fridge and whisk it to break it up and smooth the texture out. Whip about 1/2 cup of the whipped cream Into the custard then fold in the rest.
EASY CREAM PUFFS WITH A RICH, EASY CREAM FILLING ...
From kitchencents.com
4.4/5 (23)Estimated Reading Time 4 minsServings 36Total Time 1 hr 40 mins
- Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
CREAM PUFFS AND ÉCLAIRS - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (109)Calories 310 per servingTotal Time 1 hr 5 mins
- If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half., Preheat the oven to 425°F.
AIRY MINI CREAM PUFFS RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 98 per serving
- Line 2 baking sheets with parchment paper. Fit a pastry bag with a large plain round tip, or snip 1/2'' off the tip of a filled disposable pastry bag.
- In a medium saucepan, combine the water, butter, sugar, and salt and set over medium heat. Bring to a boil, stirring occasionally. When the mixture reaches a boil, remove from the heat and sift in the flour. Stir to combine. Return saucepan to the heat and cook while stirring constantly until the dough begins to pull away from the sides of the saucepan. Transfer dough to a bowl and stir for 1 to 2 minutes to cool it slightly.
- Add 1 of the eggs to the dough in the bowl. As you mix, the dough will break into pieces and appear loose and shiny. As the egg becomes incorporated, the dough will become coarse looking, like mashed potatoes. When this happens, add another egg and repeat the process until you have incorporated all the eggs.
GOUGERES - SAVORY CREAM PUFFS - BARBARA BAKES™
From barbarabakes.com
4.5/5 (6)Category Appetizers And SnacksServings 12Total Time 35 mins
- Preheat the oven to 425°F with the rack in the middle of the oven. Prepare a baking pan by lining with parchment paper or Silpat. Prepare a pastry bag by fitting it with a 5/8-inch plain tip.
- In a large saucepan, combine water, butter, salt, and chili powder. Bring to a boil over medium-high heat, stirring often.
- Remove saucepan from heat. Add flour all at once. Stir until all the flour is moistened, about 1 minute.
CREAM PUFFS BONBONS, TWO DELICOUS AND FUN DESSERTS IN ONE.
From onesarcasticbaker.com
Reviews 3Category Dessert, SnackCuisine EuropeanEstimated Reading Time 8 mins
- Preheat oven to 425F, line a cookie pan with parchment paper and trace 1"-1.5" hearts using a cookie cutter. Turn the paper upside down so the marker ink will be facing down.
THE BEST ITALIAN CREAM PUFFS WITH VANILLA RICOTTA ...
From feelingfoodish.com
5/5 (9)Total Time 1 hr 5 minsCategory DessertCalories 461 per serving
- In a medium size bowl, combine 1 cup heavy cream with 1 teaspoon vanilla, 1/4 teaspoon cream of tarter, 1 cup powdered sugar and whip until soft peaks form.
- Cut puffs in half and use ice cream scoop to fill each puff generously with the cream mixture or use piping bag with star tip to pipe filling inside (will do this next time!)
MINIATURE CREAM PUFFS RECIPE | MYRECIPES
From myrecipes.com
Servings 42
- Combine water and butter in a medium saucepan; bring to a boil. Add salt and flour, all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly.
- Drop batter by rounded teaspoonfuls, 3 inches apart, onto greased baking sheets. Bake at 425° for 15 minutes or until puffed and golden brown. Remove to wire racks, and cool away from drafts.
- Cut tops off cream puffs; pull out and discard soft dough inside. Fill bottom halves with filling; replace top, and spread frosting on top half. Serve immediately or refrigerate.
MINI CREAM PUFF RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Category DessertsCalories 52 per servingTotal Time 1 hr 15 mins
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From cdkitchen.com
Servings 18Total Time 2 hrs
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