Lemon Mint Cream Puffs Food

LEMON CREAM PUFFS

Steps:

• 1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
• 2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 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.
• 3. For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
• 4. Remove from the heat. Add lemon zest to lemon curd. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
• 5. In a bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

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.

LEMON CREAM PUFFS

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.

LEMON CREAM PUFFS

Steps:

• Preheat oven to 425 F. Line 2 lightly colored baking sheets with parchment paper and set aside.
• For the pate a choux: combine the water, butter, and salt in a medium-sized saucepan. Place over medium heat until the butter has melted. Then increase heat to high and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
• Return the pan to the burner and cook over medium heat, stirring the whole time until the mixture smooths out and follows the spoon around the pan (about 30 seconds). Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. (You want to cool the mixture so you don't cook your eggs when you beat them in.)
• Transfer the mixture to a bowl or the bowl of a stand mixer, and beat in eggs one at a time. It'll look curdled, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
• Using a generously filled tablespoon cookie scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. Bake 15 minutes, then reduce oven temperature to 350°F and bake an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
• Remove the cream puff shells from the oven. Make a small slit in the top of each, and return to the oven for 5 minutes. This will allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
• For the lemon filling: Mix lemon pudding, heavy cream and milk together to combine. Then beat for 2-3 minutes until light and fluffy. Stir in vanilla, lemon zest and sugar. Fill each cream puff generously with filling and sprinkle with powdered sugar.
• Refrigerate until ready to serve.

LEMON MINT CREAM PUFFS

Steps:

• Preheat oven to 400°F
• In a medium saucepan, combine ½ cup Plugrá butter and water. Bring to a boil over medium-high heat. Add flour and extract at once; stir vigorously with a wooden spoon until mixture pulls from sides of pan and forms into a ball, approximately 2 minutes. Remove from heat and let cool for 10 minutes.
• Add one egg at a time into dough; beating with each addition until the egg is completely incorporated. Let dough sit for a few minutes.
• Grease baking sheet with Plugrá butter.
• Drop ¼ cup dough onto a greased baking sheet, about 3 inches apart making 12 cream puffs per sheet.
• Bake for 25-30 minutes or until the puffs are golden and crisp.
• Remove from oven; and let cool for 5 minutes. Split puffs in half horizontally and remove any soft dough from inside.
• In a microwave safe container, melt white chocolate chips in microwave for 30-45 seconds or until melted.
• With an electric mixer, beat cream cheese, powered sugar, Plugrá butter, melted white chocolate, and lemon juice, until combined and smooth.
• In a separate mixing bowl whisk the heavy cream. To form stiff peaks.
• Gently fold in the whipped cream and lemon zest into cream cheese mixture.
• In a small saucepan combine cream and corn syrup over medium heat and simmer until the corn syrup and cream are well combined.
• Add white chocolate and mint extract; stir over heat until chocolate is melted. Remove from heat and whisk in the Plugrá butter until the sauce is smooth.
• Fill bottom halves evenly with cream cheese mixture, top and drizzle with white chocolate sauce. Garnish with fresh mint.

CREAM PUFFS

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.

LEMON CREAM PUFFS

Steps:

• In a large bowl, whisk together the flour and salt until crumbly.
• Add your butter chunks and mix until you get a crumbly mixture.
• Add the sour cream and egg yolk and mix until the dough becomes smooth and pulls away from the bowl.
• Remove from the bowl and form into a disk.
• Wrap in saran wrap and chill for 2 hours (or overnight).
• Preheat oven to 375°.
• Remove from refrigerator and roll-out the dough (using the confectioner’s sugar on your counter and your rolling pin).
• Roll the dough into a large rectangle about 1/8th of an inch thick.
• Cut the dough into squares (about 3 inches wide).
• Place the dough into the holes of a muffin tin.
• It’s okay if the dough overruns the hole a little.
• Place in the refrigerator until ready to fill.
• To make the filling, mix the cream cheese, eggs, sugar, vanilla extract, lemon extract, and lemon zet until creamy and smooth.
• Put about a teaspoon of filling in each pastry.
• Bake until golden brown (about 30 minutes).
• Let cool before serving.