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
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 52 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
DIABETIC MINI CREAM PUFFS RECIPE - FOOD.COM
Make and share this Diabetic Mini Cream Puffs recipe from Food.com.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 24 cream puffs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Spray a cookie sheet with Pam.
- Bring water and salt to a full boil. Stir in margarine until melted.
- Add flour, all at once. Stir until mixture forms a ball.
- Remove from heat and let stand for 5 minutes.
- Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
- Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
- Turn oven off and prick Puffs on sides with a toothpick.
- Return to oven and let stand for 10 minutes. Cool completely!
- With sharp knife, carefully remove the tops of the puffs.
- Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
- 3 Puffs per serving.
- Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.
Nutrition Facts : Calories 194.5, FatContent 14.2, SaturatedFatContent 7.6, CholesterolContent 52.9, SodiumContent 127.9, CarbohydrateContent 14.1, FiberContent 0.3, SugarContent 6.7, ProteinContent 3
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CREAM PUFFS RECIPE - DELISH
From delish.com
Total Time 1 hours 15 minutes
Category baby shower, birthday, bridal shower, dinner party, Easter, feed a crowd, Mother's Day, Valentine's Day, baking, dessert
Cuisine French
- Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper. In a large saucepan, combine the water, butter, sugar, and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat. In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Spray the mounds with nonstick cooking spray. Bake the choux for about 35 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Let cool completely. Using a serrated knife, slice off the tops and reserve. Fill the bottom halves with sweetened whipped cream and fresh raspberries, or Chocolate Pastry Cream. Replace the tops, dust with confectioners' sugar, and serve.
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