Simple Raspberry Creme Puffs Food

CREAM PUFFS RECIPE

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.

RASPBERRY CREAM PUFFS

Steps:

• For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
• Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
• For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
• When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.

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.

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.

RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY

Steps:

• To make pastry cream:
• Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
• In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
• Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
• Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
• Repeat with the remaining ingredients.

CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS

Steps:

• Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
• In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

RASPBERRY CRèME FRAîCHE PUFF

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).
• Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved.
• Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.