Vanilla And Coffee Cream Puffs Food

VANILLA CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter 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 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs., In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops., In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers.

GRAMMY'S GIANT CREAM PUFFS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
• Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
• Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
• Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

VANILLA CREAM PUFFS

Steps:

• In saucepan, bring water, butter and salt to a boil.
• Add flour all at once and stir until it forms a ball.
• Remove from from heat, let stand 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Continue beating until mixture is smooth and shiny.
• Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
• Bake at 400 degrees for 30-35 minutes (or until golden brown).
• Remove to a wire rack.
• Immediately split puffs open; remove tops and set aside.
• Remove and discard soft dough inside puff.
• Let cool.
• In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
• Let stand for 5 minutes.
• Fold in the whipped cream.
• Fill the cream puffs and replace tops.
• In a heavy saucepan, combine glaze ingredients.
• Cook and stir over low heat until chocolate melts and mixture is smooth.
• Drizzle over cream puffs.
• Chill for at least one hour before serving.
• Refrigerate any leftovers.