PUFF PASTRY CREAM PUFFS RECIPE RECIPES
CREAM PUFFS I RECIPE | ALLRECIPES
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine European French
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 20 small puffs
Number Of Ingredients 11
Steps:
- For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Nutrition Facts : Calories 255 calories, CarbohydrateContent 25.1 g, CholesterolContent 120.4 mg, FatContent 14.4 g, FiberContent 0.4 g, ProteinContent 6.4 g, SaturatedFatContent 4.1 g, SodiumContent 81.2 mg, SugarContent 12.5 g
CHEATER'S CREAM PUFFS (PUFF PASTRY) | JUST A PINCH RECIPES
My mom made the world's best cream puffs from scratch when I was a kid. As wonderful as they are, they are really time consuming and touchy. This recipe gives you all of the flaky texture and sweet, creamy filling without all of the fuss. Personally, I like these better for parties, etc. because the filling holds up better than the traditional sweetened whipped cream filling. So impressive that you'll love to use them for buffet tables, showers and special events... just don't tell them how easy they were! :)
Provided by Family Favorites @Quinnn
Categories Cookies
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Unfold pastry sheet (not phyllo) on a lightly floured surface and roll into a 10" square. Cut into 8-9 rounds using a glass or a 3" cookie cutter.
- Place on ungreased baking sheet or parchment paper and bake for approximately 10 minutes. Cool completely.
- Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.
- Cut cream puffs in half horizontally. Spoon pudding mixture evenly onto bottom half; cover with top half. Drizzle with melted chocolate or any sundae topping, toasted almonds, toasted coconut and/or powdered sugar.
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CREAM PUFFS RECIPE | ALLRECIPES
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
From allrecipes.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 189.7 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 189.7 calories per serving
- 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.
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CLASSIC CREAM PUFFS RECIPE | MARTHA STEWART
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
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- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
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CLASSIC CREAM PUFFS RECIPE | MARTHA STEWART
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
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- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
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OH THE PRETTY LITTLE PUFF PASTRY CREAM PUFFS! RECIPE BY ...
Pretty doesn't mean you have to be difficult! These little bite size cream puffs go from kitchen to belly in no time flat. Oh of course, you can go through the process of preparing your own puff pastry; however, with your busy schedule, how does one find the time anymore? With our modern conveniences, you can now purchase ready made puff pastry sheets in your grocery store that is just as good as what you used to make from scratch.
The Bavarian Cream (or custard if you want that) is much less time consuming and easier to prepare, so there's no problem in putting that together from scratch. The last thing you need are strawberries, raspberries, or blueberries. Any of these fruits will do just fine; however, strawberries should be your first choice! Using a selection of strawberries, prepare them by slicing them to about 1/8 inch thickness.
Begin by defrosting two puff pastry sheets for a couple of hours. Place them in the fridge until ready to use, as you certainly want the dough to be well chilled which will result in a much puffy rise. Preheat your oven to 425 F. Roll out the puff pastry on a floured cutting board and roll out the sheet until it is about 12" x 12". Using a 2 to 3 inch cookie cutter, begin to cut little round disks, discarding the excess left over. Use a mini cupcake pan and place a disk in each slot as you would if you were making little tart shells, but don't press down too hard (and no poking holes in the pastry with a fork on this one). Using a pastry brush, apply a very thin layer of egg wash to each one. Bake for about 12 to 14 minutes or so, keeping a close eye on them so they don't burn. They should puff up to really nice round puff pastry balls. Remove from the oven and allow to cool. Once cooled, you can take a very sharp knife and slice them horizontally right at the seam.
The Bavarian Cream is not difficult to prepare. In fact, you could prepare it before you start anything else which would give it time to cool down in the fridge. Get the following ingredients together:
From m.cookeatshare.com
Reviews 4
Total Time 120 minutes
Cuisine American
Calories 47 per serving
From m.cookeatshare.com
Reviews 4
Total Time 120 minutes
Cuisine American
Calories 47 per serving
- Start by diluting the powdered gelatin in the water, stirring well. Set aside. Using a medium size bowl, whisk briskly the egg yolk, sugar, and salt. If you want, you may use an electric hand mixer with a whisk attachment. Whisk until the egg yolk doubles in size and becomes a light yellow and silky. In a sauce pan, bring the milk to a boil; however, before it comes to a boil, take a few tablespoons of the milk and slowly add it to the egg yolk, stirring the egg yolk constantly so that it doesn't clump. You are wanting to bring the temperature of the egg yolk up to where it won't cook it when you slowly pour the rest of the milk into the bowl. Once the milk has come to a boil, add it slowly to the yolk and stir well with a hand whisk. Return the combination to the sauce pan and heat while stirring, over medium. At this point, you can use a wooden spoon to stir. Once the spoon can be nicely coated with the mixture, it's ready. Remove from heat, pour it through a strainer into a bowl, mix the gelatin into the custard so that it melts completely, and cover the surface of the custard with a sheet of plastic wrap. Set aside and allow to cool. Once the custard has cooled, whip the heavy cream, along with the vanilla extract until you have medium stiff peaks. Carefully fold the cream into the custard in 3 equal parts. Don't over stir so that you don't lose the air that whipping the cream created. Once fully folded, place the bowl in the fridge for about an hour. Once cooled, you're ready to assemble your little puff pastries. Using a small teaspoon, place some of the custard to the bottom half of each puff pastry shell, followed by a couple of slices of strawberries. Finish with just a little dab of custard and place the top half of the pastry puff on top of the custard. Feel free to add a couple of drops of white chocolate syrup on the top and place a raspberry over the syrup for a final touch. You will be delighted at the outcome and so will your friends and family. These little morsels are sinfully good! Enjoy.
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EGGNOG CREAM PUFFS RECIPE: HOW TO MAKE IT
If you want to receive rave reviews and recipe requests, combine two Christmas classics: eggnog and cream puffs. When it comes to Santa, this recipe goes on the "nice" list! —Kristen Heigl, Staten Island, New York
From tasteofhome.com
Total Time 01 hours 10 minutes
Category Desserts
Calories 127 calories per serving
From tasteofhome.com
Total Time 01 hours 10 minutes
Category Desserts
Calories 127 calories per serving
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