Cream Puff Pie Recipes

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
• Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
• Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
• Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
• In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
• For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
• Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
• Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• 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.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• 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.

Steps:

• SHELL-:.
• Boil the water and butter -- slowly add the flour until it forms a ball.
• Remove from heat and let cool.
• Preheat oven to 400 degrees.
• Beat in eggs one at a time until mixed well.
• Spread across bottom of a 9 x 13 pan sprayed with PAM.
• Bake for 25 - 35 mins (it should automatically form up the sides like a boat).
• Let cool.
• FILLING-:.
• Beat together milk and puddings.
• Mix in cream cheese.
• TOPPING-:.
• Top with cool whip and decorate with chocolate sauce.
• Refrigerate.