CREAM PUFFS RECIPE
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
Provided by Natasha Kravchuk
Categories Medium
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
- One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2" diameter and 1/2" tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
- In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Nutrition Facts : Calories 125 kcal, Carbohydrate 6 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 38 mg, Sugar 2 g, ServingSize 1 serving
" I CAN'T BELIEVE I MADE CREAM PUFFS! "
My old friend Pat gave me this recipe 20 years ago and I really love these easy puffs....a little too much, as my waistline attests!
Provided by Mareesme
Categories Dessert
Time 55m
Yield 15 puffs
Number Of Ingredients 6
Steps:
- Heat water and butter to rolling boil.
- Stir in flour, stirring vigorously over low heat about 1 minute, or until mixture forms a ball. Remove from heat.
- Beat in eggs all at one time and continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3" apart on ungreased baking sheet.
- Bake at 400° for 35 to 40 minutes, or until puffed and golden. Cool out of draft.
- Cut in half horizontally, open, and remove any uncooked filaments of dough (if desired, but not necessary).
- Make Dream Whip according to package directions. Make pudding with only half the milk it calls for. Quickly add the pudding to the Dream Whip and mix well.
- Fill cream puffs, sprinkle with a little powdered sugar and refrigerate until serving -- if you don't eat them first!
Nutrition Facts : Calories 198.6, Fat 11.6, SaturatedFat 8, Cholesterol 72.7, Sodium 214.4, Carbohydrate 20.7, Fiber 0.2, Sugar 14.4, Protein 3.1
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
CREAM PUFFS
Make and share this Cream Puffs recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 40m
Yield 12 cream puffs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450*. In small pan, boil water, add margarine and stir until melted. Add flour and salt all at once, stirring until mixed. Cool for 1 minute, then add eggs one at a time. On a greased cookie sheet, drop about 2" apart. Bake for 10 minutes at 450*, then 15-20 minutes at 400*. Let cool. Make a slit in the side and fill with whipped cream.
Nutrition Facts : Calories 47.8, Fat 2.7, SaturatedFat 0.7, Cholesterol 31, Sodium 82.9, Carbohydrate 4.1, Fiber 0.1, Protein 1.6
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