FRESH BERRY CREAM PUFFS RECIPE | LAND O’LAKES
The ultimate summertime dessert. Eggy, simple to make cream puffs are filled with fresh summer berries and fluffy whipped pastry cream.
Provided by Land O'Lakes
Categories Custard Cream puff Cream Dairy Pastry Dessert Dessert
Total Time 0 minutes
Prep Time 35 minutes
Yield 10 cream puffs
Number Of Ingredients 17
Steps:
- Heat oven to 400°F.
- Combine 1 cup half & half, sugar, 1/8 teaspoon salt and vanilla bean in medium saucepan; mix well. Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Place remaining 1/2 cup half & half, cornstarch and egg yolks in bowl; whisk until combined.
- Whisk small amount of hot milk mixture into egg yolk mixture. Pour egg yolk mixture back into remaining hot milk mixture. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat.
- Pour mixture through fine sieve into large bowl to strain. Stir in 2 tablespoons butter until melted. Cover with plastic food wrap (pressing wrap onto surface of cream). Refrigerate until completely chilled.
- Combine water, 1/2 cup butter and 1/8 teaspoon salt in saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat. Beat in 1 egg at a time until smooth.
- Drop dough by 1/4 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 minutes or until puffed and lightly browned. Remove from oven. Pierce each puff gently with fork to allow steam to escape. Cool completely.
- Beat whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently fold into chilled pastry cream.
- Cut cream puffs in half horizontally. Layer bottom half with vanilla bean cream, fresh berries and ending with vanilla bean cream. Top with remaining half of cream puff.
Nutrition Facts : Calories 300 calories, FatContent 22 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 170 milligrams, SodiumContent 210 milligrams, CarbohydrateContent 18 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 6 grams
BERRY PUFF PANCAKE RECIPE | ALLRECIPES
My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.
Provided by Cyndi
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
- Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.
Nutrition Facts : Calories 177.2 calories, CarbohydrateContent 24.5 g, CholesterolContent 103.1 mg, FatContent 6.4 g, FiberContent 2 g, ProteinContent 6.4 g, SaturatedFatContent 3 g, SodiumContent 194.2 mg, SugarContent 8.1 g
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- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.
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