ECLAIRS AND CREAM PUFFS RECIPES

CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC) - FOOD.COM

Choux Pastry (For Cream Puffs, Eclairs, Etc) - Food.com image

Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 batch of dough

Number Of Ingredients 5

Ingredients

2 ounces butter or 2 ounces margarine
3/4 cup water, scant
1/2 cup flour, heaping
2 eggs, beaten
1 tablespoon sugar (optional)

Steps:

Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.

Nutrition Facts : Calories 777.1, FatContent 56.1, SaturatedFatContent 32.4, CholesterolContent 493.9, SodiumContent 553.5, CarbohydrateContent 48.5, FiberContent 1.7, SugarContent 0.6, ProteinContent 19.5

STATE FAIR CREAM PUFFS RECIPE: HOW TO MAKE IT

State Fair Cream Puffs Recipe: How to Make It image

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

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
2 tablespoons 2% milk
1 large egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

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.

More about "eclairs and 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

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.

See details

BUDDY VALASTRO'S CREAM PUFFS WITH ITALIAN CUSTARD CREAM ...

These heavenly bite-size treats are surprisingly easy to make at home with this foolproof recipe from the "Cake Boss."
From rachaelrayshow.com

) Fill the puffs by either cutting them in half horizontally with a serrated knife and piping them full of Italian Custard Cream, or by using your pinkie to hollow out the puffs from the bottom and piping the cream into them through the hole

See details

HOW TO MAKE CREAM PUFFS - THE PIONEER WOMAN

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.

See details

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

See details

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

See details

HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE

Jan 26, 2022 · Whether you realize it or not, choux pastry (or pâte à choux) is the foundation for so many delicious desserts like eclairs and cream puffs. Yes, it is a major part of the French pastry …
From tasteofhome.com

See details

ECLAIRS - PREPPY KITCHEN

Oct 17, 2015 · Like eclairs cream puffs will last overnight is refrigerated. If you need to make them further in advance try baking the choux puffs and freezing them. You can make the custard filling …
From preppykitchen.com

See details

ECLAIRS II RECIPE | ALLRECIPES

I made mini-eclairs and used the Pastry Cream recipe for the filling instead of the pudding mix blend because 1) I didn't have pudding mix on hand and 2) I wanted to try making fresh filling. The think 450 is probably too high heat for mini-eclairs …
From allrecipes.com

See details

10 CHOUX PASTRY TIPS FOR THE BEST CREAM PUFFS & ECLAIRS ...

Oct 26, 2020 · 10 Tips To Making The Best Choux Pastry For Your Eclairs, Profiteroles and Cream Puffs Everyone loves choux pastry. With a light, crisp exterior and silky smooth cream …
From bakestarters.com

See details

10 CHOUX PASTRY TIPS FOR THE BEST CREAM PUFFS & ECLAIRS ...

See details

CREAM FILLING RECIPES | ALLRECIPES

Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs. By Jackie Smith. Cheater No-Cook Pastry Cream. Save. Cheater No-Cook Pastry Cream . This fast version of a pastry cream …
From allrecipes.com

See details

60 RECIPES WITH WHIPPING CREAM - QUICK & EASY TO MAKE

From the collection of mousses to crème puffs and eclairs, we’ve gathered all the best of best recipes with whipping cream. These 60 Recipes With Whipping Cream – Quick & Easy To Make, takes …
From diytomake.com

See details

PATE A CHOUX RECIPE - MARTHA STEWART

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs. Martha Stewart Living, November 2005 Save Pin Print More
From marthastewart.com

See details

CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE EATS

Jul 22, 2021 · For the procedure for making cream puffs, see this Cream Puff Recipe. Or for éclairs, see this Chocolate Éclair Recipe . Filled Choux pastry should be kept in a plastic airtight container in …
From thespruceeats.com

See details

PERFECT PASTRY CREAM - THE STAY AT HOME CHEF

What can you do with pastry cream? Pastry cream can be used in a variety of ways. It can be eaten plain like a pudding, but it is commonly used to fill eclairs, cream puffs, pastries, donuts, and tarts. It’s also commonly found as a cake filling, particularly in Boston Cream …
From thestayathomechef.com

See details

CHOUX PASTRY: A DOUBLE-COOKED, RICH PASTRY DOUGH

Nov 09, 2019 · Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets, among others.It is …
From thespruceeats.com

See details

60 RECIPES WITH WHIPPING CREAM - QUICK & EASY TO MAKE

See details

PATE A CHOUX RECIPE - MARTHA STEWART

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs. Martha Stewart Living, November 2005 Save Pin Print More
From marthastewart.com

See details