BAKING CREAM PUFFS RECIPES
STATE FAIR CREAM PUFFS RECIPE: HOW TO MAKE IT
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 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 greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; let cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, FatContent 29g fat (17g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
CREAM PUFFS RECIPE - BETTYCROCKER.COM
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370 , CarbohydrateContent 26 g, CholesterolContent 165 mg, FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 260 mg
More about "baking cream puffs recipes"
HOW TO MAKE CREAM PUFFS - THE PIONEER WOMAN
Cream puffs make me giddy. As I was sitting at my kitchen table eating one yesterday, I actually started laughing with joy.
From thepioneerwoman.com
Total Time 2 hours 15 minutes
Category dessert, main dish
From thepioneerwoman.com
Total Time 2 hours 15 minutes
Category dessert, main dish
- For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2–3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there’s no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.
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STATE FAIR CREAM PUFFS RECIPE: HOW TO MAKE IT
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 340 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 340 calories per serving
- Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 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 greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; let cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
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CREAM PUFFS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 5 minutes
Category dessert
Reviews 4.3
Total Time 1 hours 5 minutes
Category dessert
- 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.
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CREAM PUFFS RECIPE - BETTYCROCKER.COM
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
Cuisine French
Calories 370 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
Cuisine French
Calories 370 per serving
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
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HOW TO MAKE CREAM PUFFS - THE PIONEER WOMAN
Cream puffs make me giddy. As I was sitting at my kitchen table eating one yesterday, I actually started laughing with joy.
From thepioneerwoman.com
Total Time 2 hours 15 minutes
Category dessert, main dish
From thepioneerwoman.com
Total Time 2 hours 15 minutes
Category dessert, main dish
- For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2–3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there’s no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.
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SAVOURY BAKING RECIPES - BBC GOOD FOOD
Step aside sugar! Our non-sweet bakes include cheesy scones, tasty tarts, flavoured breads and meat pies.
From bbcgoodfood.com
From bbcgoodfood.com
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SAVOURY BAKING RECIPES - BBC GOOD FOOD
Step aside sugar! Our non-sweet bakes include cheesy scones, tasty tarts, flavoured breads and meat pies.
From bbcgoodfood.com
From bbcgoodfood.com
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CREAM PUFFS AND ÉCLAIRS - KING ARTHUR BAKING
Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream …
From kingarthurbaking.com
From kingarthurbaking.com
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CREAM PUFFS RECIPE | ALLRECIPES
Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, …
From allrecipes.com
From allrecipes.com
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CREAM PUFFS I RECIPE | ALLRECIPES
The cream puffs were excellent, and I was amazed at how easy they were to make. I didn't like the filling. Not that it wasn't good, it just wasn't the type of filling I like on cream puffs. It was …
From allrecipes.com
From allrecipes.com
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10 BEST CREAM FILLING FOR CREAM PUFFS RECIPES - YUMMLY
Mar 17, 2022 · The Best Cream Filling For Cream Puffs Recipes on Yummly | Vanilla Custard Cake Filling Or Pastry Cream Filling, Roulade With Cream Filling, Pumpkin Sour Cream Filling. ... baking …
From yummly.com
From yummly.com
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CREAM PUFFS RECIPE - FOOD NETWORK
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.
From foodnetwork.com
From foodnetwork.com
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CLASSIC CREAM PUFFS RECIPE | MARTHA STEWART
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
From marthastewart.com
From marthastewart.com
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CREAM PUFFS - PREPPY KITCHEN
Sep 11, 2017 · Fold the whipped cream into the custard before transferring to a piping bag fitted with a star tip. Cut the tops of the cooled puffs off with a serrated knife and pipe the cream filling into each pastry, then place the cap on, and lightly dust the cream puffs …
From preppykitchen.com
From preppykitchen.com
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CLASSIC CREAM PUFFS RECIPE | MARTHA STEWART
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
From marthastewart.com
From marthastewart.com
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CREAM PUFFS - PREPPY KITCHEN
Sep 11, 2017 · Fold the whipped cream into the custard before transferring to a piping bag fitted with a star tip. Cut the tops of the cooled puffs off with a serrated knife and pipe the cream filling into each pastry, then place the cap on, and lightly dust the cream puffs …
From preppykitchen.com
From preppykitchen.com
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CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
Sep 03, 2018 · Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
WHAT TO DO WITH LEFTOVER WHIPPING CREAM - BAKING MIS…
Jun 25, 2018 · Whipping cream is one of my favorite ingredients to cook with. It’s delicious, versatile, and makes *everything* taste better. But it’s also not something everyone keeps in their fridge, and a little goes a long way in recipes (and calorie-wise), so I always hesitate to create recipes …
From bakingmischief.com
From bakingmischief.com
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57 RECIPES TO MAKE WITH BAKING CHOCOLATE - TASTE OF HOME
Jan 03, 2019 · Creme de Menthe Cream Puff Tree A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous …
From tasteofhome.com
From tasteofhome.com
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DESSERTS AND BAKING | DONNA HAY
desserts + baking. From the rich and decadent to light and fruity, our ultimate collection of sweet treats are sure to tempt! ... brown sugar meringues with chocolate swirl cream and sugar bark. desserts + baking. brownie caramel slice. ... cinnamon doughnut puffs. desserts + baking. cinnamon doughnuts. desserts + baking…
From donnahay.com.au
From donnahay.com.au
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SOUR CREAM BISCUITS RECIPE | ALLRECIPES
I did use a full cup of sour cream like one reviewer advised. In addition, I used 2 Tablespoons of water. I then mixed the dough in my bread machine. After putting some melted butter on top of the biscuits, and baking …
From allrecipes.com
From allrecipes.com
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EGG YOLK RECIPES (WHAT TO DO WITH ... - BAKING MISCHIEF
Jan 18, 2019 · (4 yolks) Pink Cream Puffs (4 yolks) Dairy-Free Banana Pudding from My Sequined Life (4 yolks) Game Of Thrones Ice Cream Recipe from Let’s Eat Cake (5 yolks) Dreamy and Decadent Chocolate Mousse from Christina’s Cucina (5 yolks) Homemade Chocolate Ice Cream …
From bakingmischief.com
From bakingmischief.com
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DIPLOMAT CREAM (CRèME DIPLOMATE) - A BAKING JOURNEY
Oct 10, 2021 · The cream needs to contain at least 30% fat to whip. You can use a dairy-free cream alternative as long as it has enough fat to whip. Some recipes also add butter to the pastry cream, but I personally don't find it necessary - especially when trying to create a very light cream…
From abakingjourney.com
From abakingjourney.com
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WHAT TO DO WITH LEFTOVER WHIPPING CREAM - BAKING MIS…
Jun 25, 2018 · Whipping cream is one of my favorite ingredients to cook with. It’s delicious, versatile, and makes *everything* taste better. But it’s also not something everyone keeps in their fridge, and a little goes a long way in recipes (and calorie-wise), so I always hesitate to create recipes …
From bakingmischief.com
From bakingmischief.com
See details
57 RECIPES TO MAKE WITH BAKING CHOCOLATE - TASTE OF HOME
Jan 03, 2019 · Creme de Menthe Cream Puff Tree A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous …
From tasteofhome.com
From tasteofhome.com
See details
DESSERTS AND BAKING | DONNA HAY
desserts + baking. From the rich and decadent to light and fruity, our ultimate collection of sweet treats are sure to tempt! ... brown sugar meringues with chocolate swirl cream and sugar bark. desserts + baking. brownie caramel slice. ... cinnamon doughnut puffs. desserts + baking. cinnamon doughnuts. desserts + baking…
From donnahay.com.au
From donnahay.com.au
See details
SOUR CREAM BISCUITS RECIPE | ALLRECIPES
I did use a full cup of sour cream like one reviewer advised. In addition, I used 2 Tablespoons of water. I then mixed the dough in my bread machine. After putting some melted butter on top of the biscuits, and baking …
From allrecipes.com
From allrecipes.com
See details
EGG YOLK RECIPES (WHAT TO DO WITH ... - BAKING MISCHIEF
Jan 18, 2019 · (4 yolks) Pink Cream Puffs (4 yolks) Dairy-Free Banana Pudding from My Sequined Life (4 yolks) Game Of Thrones Ice Cream Recipe from Let’s Eat Cake (5 yolks) Dreamy and Decadent Chocolate Mousse from Christina’s Cucina (5 yolks) Homemade Chocolate Ice Cream …
From bakingmischief.com
From bakingmischief.com
See details
DIPLOMAT CREAM (CRèME DIPLOMATE) - A BAKING JOURNEY
Oct 10, 2021 · The cream needs to contain at least 30% fat to whip. You can use a dairy-free cream alternative as long as it has enough fat to whip. Some recipes also add butter to the pastry cream, but I personally don't find it necessary - especially when trying to create a very light cream…
From abakingjourney.com
From abakingjourney.com
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SWEET & SAVORY DESSERT, DRINK AND BAKING RECIPES: PREPPY ...
These profiteroles are such a delight to eat. They are light but decadent, warm but cool, and crispy but also soft! There are so many fun textures as the crisp pastry shell is combined with ice cream and melted chocolate. This French pastry starts with the same technique as making cream puffs…
From preppykitchen.com
From preppykitchen.com
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CLASSIC FRENCH PROFITEROLES WITH ... - A BAKING JOURNEY
Oct 07, 2019 · Filling & Topping Ice Cream Filling. Like I explained above, technically you can use Whipped Cream, Custard, a Vanilla Pastry Cream or Chocolate Pastry Cream (or any type of thick cream really) to fill the Profiteroles but for me, Profiteroles are always made with Ice Cream.. I always go for the Classic combination of Vanilla Ice Cream …
From abakingjourney.com
From abakingjourney.com
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BEYOND THE BUTTER - SWEET AND SIMPLE DESSERT RECIPES
Welcome to my blog! I’m Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! …
From beyondthebutter.com
From beyondthebutter.com
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