CRISPY CREAM PUFF RECIPE RECIPES
CREAM PUFFS RECIPE | ALLRECIPES
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 20 to 25 cream puffs
Number Of Ingredients 8
Steps:
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutrition Facts : Calories 189.7 calories, CarbohydrateContent 15.2 g, CholesterolContent 76.9 mg, FatContent 13.3 g, FiberContent 0.2 g, ProteinContent 2.9 g, SaturatedFatContent 8 g, SodiumContent 230.6 mg, SugarContent 8 g
JAPANESE CRISPY CREAM PUFF SHELLS (SHU CREAM) RECIPE ...
The French may have invented Choix pastry but Japanese Patisseries have perfected it. Cream Puffs are called "Shu Cream" in Japan, and my favorite kind of Shu Cream are the ones with a Crispy Shell, called "Pie Shu". Beard Papa's is a famous Japanese Cream Puff chain which has spread from Japan to several other countries. This is my own recipe for the Cream Puff Shells. I started making cream puffs from my mother's Japanese handwritten recipes ten years ago and gradually adjusted to make a recipe which produces the largest, crispy-shelled cream puffs possible. If you would like to serve these Cream Puffs with Japanese Custard Cream Filling as shown in the photograph, (must be made well in advance) please see http://www.littlejapanmama.com/2011/08/japanese-cream-puffs-recipe-in-us-cups.html There is also a recipe there with Metric Measurements.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 24 Cream Puff Shells
Number Of Ingredients 8
Steps:
- Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
- Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat.
- When butter is melted and it starts to boil, remove from heat and Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
- In a separate bowl, lightly whisk 5 eggs. Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.
- Spoon into a Piping bag and Pipe directly downward onto paper-lined tray. If you like, use chopsticks or fingers to pull pastry upwards on the sides.
- Place thin discs of Top Crust Dough (from step 1) on top of each.
- Immediately bake in a very hot oven 410-430 degrees F, 25-30min until well puffed and browned then down to 210 degrees F for 40 min or more to dry.
Nutrition Facts : Calories 98.5, FatContent 5.9, SaturatedFatContent 3.4, CholesterolContent 51.5, SodiumContent 64, CarbohydrateContent 9, FiberContent 0.3, SugarContent 1.7, ProteinContent 2.3
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