Spice Puffs Food

SPICED PEACH PUFFS

Steps:

• In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir 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 and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.

CACIO E PEPE CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.

PUMPKIN SPICE CREAM PUFFS

Steps:

• Heat oven to 425°F.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until well blended. Add food coloring; mix well. (If necessary, add more food coloring until dough is bright orange in color.)
• Spoon dough into freezer-weight resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe dough into 24 (1-1/4-inch) mounds on baking sheet.
• Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open oven door slightly. Let cream puffs stand in oven 15 min. Remove from oven. Transfer to wire rack; cool completely.
• Use serrated knife to cut cream puffs horizontally in half; gently remove tops. Spoon pudding mixture into bottom halves of cream puffs, adding about 2 Tbsp. to each. Replace tops.

VEGGIE PUFFS

Steps:

• Using a large saucepan, gently fry the onion in the oil for 5 minutes or until soft and translucent.
• Add the garlic and ginger and continue to fry for another minute while stirring.
• Tip in the potatoes and carrots, give it a stir, then add a splash of water and cover with a lid. Continue to cook the vegetables on a medium heat for 10 minutes, or until cooked.
• Stir in the peas, turmeric, chilli powder, garam masala and salt. Remove from the heat and set aside to cool.
• Preheat the oven to 200°C / 180°C fan / 390°F / gas mark 6.
• Dust a clean work surface with flour and roll out the puff pastry to 1cm (1/2in) thick.
• Cut the pastry into even squares.
• Divide the vegetable filling evenly between the squares. Be careful not to overfill them, so you might have some filling leftover, which can be enjoyed as a side dish to a later meal.
• Brush the edges with egg.
• Pick two diagonal corners of each pastry, then let one corner overlap the other. Pinch together so that they stay put. Repeat the process until all of them have been done.
• Brush the tops with the remaining egg wash, then place them on a greased baking sheet.
• Bake in the oven for 20 minutes.
• Place the pastries on a cooling rack.
• Serve warm as a snack or as part of a main meal with salad. Enjoy!

LEMON SPICE PUFFS

Steps:

• Place warm water in large, warm bowl.
• Sprinkle in yeast; stir until dissolved.
• Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well.
• Add eggs and remaining flour; stirring until smooth.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Stir batter down.
• Grease 18 muffin pan cups.
• Spoon batter into cups, filling half full.
• In small bowl, combine remaining 2 tablespoons sugar and nutmeg.
• Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
• Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Bake at 375 degrees F.
• for 20 minutes or until done.
• Remove from muffin cups; cool on wire racks.

GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
• For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.