HOW MANY CALORIES IN A CREAM PUFF RECIPES

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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

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

MOCHA CREAM PUFFS RECIPE | EAT SMARTER USA



Mocha Cream Puffs recipe | Eat Smarter USA image

Classic Cocoa Cream Puffs are light and pillowy

Total Time 1 hours 10 minutes

Yield 15

Number Of Ingredients 10

2 tablespoons butter
1 pinch salt
6 tablespoons Spelt flour (type 630)
2 eggs
2 tablespoons instant Coffee
8 ounces Crème fraiche
4 ounces Yogurt (low-fat)
6 tablespoons powdered sugar
2 small packages Cream stabilizer
1 teaspoon cocoa powder

Steps:

  • Boil butter with salt and 1/2 cup of water in a pot. Stir in flour all at once and cook, stirring, with a wooden spoon, until the dough gathers into a lump at the bottom of the pot. Pour into a large bowl and let cool for 5 minutes.
  • Stir in the eggs one after the other with the dough hook of a hand mixer. Add each egg only when the previous one is completely mixed in.
  • Pour batter into a piping bag with a star tip. Line a baking sheet with parchment paper and then pipe 15 egg-shaped puffs (about 4 x 6 cm) (approximately 1.5 x 2.25 inch).
  • Bake puffs in a preheated oven at 220°C / 425°F / convection 400°F on the middle rack for about 25 minutes. Place puffs on a wire rack and let cool for about 5 minutes.
  • Halve puffs horizontally with a bread knife and allow to cool completely for about 20 minutes on the wire rack. Meanwhile, dissolve the instant coffee powder in 1 tablespoon hot water and place in a mixing bowl.
  • Mix crème fraiche, yogurt and 5 tablespoons powdered sugar. Beat with the hand mixer until creamy, gradually adding the stabilizer.
  • Spread the cream with the spoon on the lower halves of the puffs and put on the lids.
  • Add remaining powered sugar to a tea strainer and sprinkle half of the cream puffs with it. Sprinkle the remaining puffs with cocoa powder.

Nutrition Facts : Calories 240 kcal, FatContent 8 g, SaturatedFatContent 4.2 g, ProteinContent 13 g, CarbohydrateContent 27 g, SugarContent 8 g, CholesterolContent 111 mg

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  • In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs., In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.
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