CREAM PUFF DOUGH RECIPES

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CREAM PUFF "CRACK BUNS" (CHOUX AU CRAQUELIN) RECIPE ...



Cream Puff "Crack Buns" (Choux au Craquelin) Recipe ... image

These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. These would be great filled with all kinds of things, but it's hard to beat vanilla bean pastry cream (see footnote).

Provided by Chef John

Categories     Belgian Recipes

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

3 tablespoons butter, softened
¼ cup light brown sugar
6 tablespoons all-purpose flour
1 pinch salt
½ cup cold water
4 tablespoons unsalted butter
1 pinch salt
½ cup all-purpose flour
2 large eggs, at room temperature
1 (4 ounce) bar dark chocolate, chopped, or as needed

Steps:

  • Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
  • Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
  • Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
  • Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
  • Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  • Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.

Nutrition Facts : Calories 257.3 calories, CarbohydrateContent 25.6 g, CholesterolContent 73.9 mg, FatContent 16 g, FiberContent 1.3 g, ProteinContent 3.9 g, SaturatedFatContent 7.5 g, SodiumContent 91.2 mg, SugarContent 13.5 g

LEMON CREAM CHEESE BARS RECIPE | ALLRECIPES



Lemon Cream Cheese Bars Recipe | Allrecipes image

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Provided by Pamela Souza LeBlanc

Categories     Lemon Desserts

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24 servings

Number Of Ingredients 7

cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  • Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  • Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  • Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 171.1 calories, CarbohydrateContent 14.6 g, CholesterolContent 23.1 mg, FatContent 11.5 g, FiberContent 0.4 g, ProteinContent 2.9 g, SaturatedFatContent 5.7 g, SodiumContent 209 mg, SugarContent 7.1 g

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  • Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes. Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth. Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet. Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash. Bake for 18 minutes, rotating the sheets at around 10 minutes. Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.
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Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.
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The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
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Calories 340 calories per serving
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  • Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes. Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth. Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet. Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash. Bake for 18 minutes, rotating the sheets at around 10 minutes. Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.
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This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream. The only specialty tool you’ll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.
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