FILLING FOR CREAM PUFFS RECIPES

CREAM PUFFS WITH CUSTARD FILLING RECIPE - FOOD.COM

Cream Puffs With Custard Filling Recipe - Food.com image

This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12-18 cream puffs

Number Of Ingredients 11

Ingredients

1/2 cup water
1/4 cup margarine
1/2 cup sifted flour
2 eggs
2 tablespoons margarine
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

Steps:

For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

Nutrition Facts : Calories 158.5, FatContent 6.8, SaturatedFatContent 2.2, CholesterolContent 64.4, SodiumContent 175, CarbohydrateContent 21, FiberContent 0.2, SugarContent 12.6, ProteinContent 3.4

CREAM PUFFS RECIPE - BETTYCROCKER.COM

Cream Puffs Recipe - BettyCrocker.com image

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

Ingredients

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon rum extract
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Powdered sugar
2 cups whipping cream
1/4 cup granulated or powdered sugar
1 teaspoon peppermint extract
5 or 6 drops red or green food color

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 "filling for 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

FINGER-LICKING GOOD MINI CREAM PUFFS RECIPE: HOW TO MAKE IT

This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…hey are so addicting & they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 52 calories per serving

Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

See details

CREAM PUFFS RECIPE - FOOD NETWORK

From foodnetwork.com
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.

See details

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

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.

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

FINGER-LICKING GOOD MINI CREAM PUFFS RECIPE: HOW TO MAKE IT

Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

See details

BEST SPINACH PUFFS RECIPE - HOW TO MAKE SPINACH PUFFS

Once you start, you just can't stop.
From delish.com
Total Time 1 hours 30 minutes
Category nut-free, vegetarian, Christmas, Easter, New Year's Eve, Thanksgiving, appetizers
Cuisine American

Bake until puffed and golden brown on the bottom, about 25 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.

See details

BEST SPINACH PUFFS RECIPE - HOW TO MAKE SPINACH PUFFS

Bake until puffed and golden brown on the bottom, about 25 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.

See details

10 BEST CREAM FILLING FOR CREAM PUFFS RECIPES - YUMMLY

Apr 05, 2022 · Cream Filling for Cream Puffs Recipes 209,280 Recipes. Last updated Apr 05, 2022. This search takes into account your taste preferences. 209,280 suggested recipes. Vanilla Custard Cake Filling or Pastry Cream Filling Veena Azmanov. cornstarch, cornstarch, eggs, vanilla, cream, vanilla, cream …
From yummly.com

See details

CREAM PUFFS RECIPE | ALLRECIPES

4) If you make the custard filling, let it cool completely before filling the puffs 5) Remove the puffs from the tray with a spatula and poke all with holes before filling (its FAR less hassle). 6) Top with …
From allrecipes.com

See details

CREAM FILLING RECIPES | ALLRECIPES

Allrecipes has more than 18 recipes for cream fillings including pastry cream, faux-reo, lady lock and creme fillings. ... I use this filling for cream puffs and eclairs. It's so light and fluffy and …
From allrecipes.com

See details

OUR BEST RECIPES FOR CREAM PUFFS - TASTE OF HOME

Apr 09, 2019 · Spiced Peach Puffs We always made cream puffs for special occasions when I was growing up in our family of seven. Sometimes we used a custard filling, but this version with whipped cream …
From tasteofhome.com

See details

CREAM FILLING RECIPE | DESSERT RECIPES | OH SO DELICIOSO

Nov 22, 2021 · This cream filling is the ultimate cream filling. It's rich and creamy, without being too sweet. Perfect filling for pastries, trifles, cakes or any other cream filling dreams you have. …
From ohsodelicioso.com

See details

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

See details

CREAM PUFFS - PREPPY KITCHEN

Sep 11, 2017 · 1. Combine the milk, ½ cup cream, and scraped vanilla seeds in a medium pot and place on medium-high heat, whisking occasionally. Bring to a boil and immediately turn off the heat …
From preppykitchen.com

See details

10 BEST CANNOLI FILLING RECIPES - YUMMLY

Apr 08, 2022 · Cannoli Filling Recipes 4,595 Recipes. Last updated Apr 08, 2022. ... Almond Cannoli with Lemon-Basil Ricotta Cream Filling Eating Well. ricotta cheese, lemon peel, cream, reduced fat cream cheese, fresh basil and 11 more ... (Cream Puffs…
From yummly.com

See details

CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY

Feb 27, 2020 · After filling cannoli, dip each end in unsalted chopped pistachios. Add mascarpone to the filling. Use 8 oz in place of 8 oz ricotta, smooth it out first by pressing against a bowl with a spatula before adding remaining filling ingredients. Take a major shortcut if time doesn’t allow and use store-bought shells and just use the filling …
From cookingclassy.com

See details

GLUTEN-FREE 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

CHOUX AU CRAQUELIN RECIPE - SERIOUS EATS

Mar 11, 2021 · As we mentioned in our recipe for cream puffs, there are two ways to fill choux au craquelin: a “piped-in” option and a “sandwich” option. The piped option involves making a small hole in the bottom of each choux and then piping the filling inside, which results in an even distribution of pastry cream …
From seriouseats.com

See details