FINGER-LICKING GOOD MINI CREAM PUFFS
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
Time 1h15m
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, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
FILLINGS FOR THE MINI CREAM PUFFS
These take a little time but well worth it. They also make a very pretty presentation. I enjoy them and hope you do also.
Provided by Leila Rockwell
Categories Poultry Appetizers
Time 40m
Number Of Ingredients 20
Steps:
- 1. Chicken filling Fill small cream puffs and use as hor d'oeuvre's
- 2. Shrimp filling Fill small cream puffs also and use for hor d'oeuvre's
- 3. Ham filling Combine and mix with enough sour cream to moisten fill cream puffs
MINI CREAM PUFFS
Once I was intimidated just by the thought of making cream puffs. It is really much, much easier than you think. These little puffs may be filled with almost anything. I will share my Shrimp and Crab filling that I use most often, but I have used most everything from egg salad to vanilla pudding and then frosted with...
Provided by Marsha Gardner
Categories Other Desserts
Number Of Ingredients 15
Steps:
- 1. Put water and butter in a heavy saucepan. Bring to a boil until butter melts. Add salt.
- 2. Remove from heat and add flour and stir until smooth and return to heat and continue stirring until mixture forms a smooth mass, and the bottom on the pan is coated with a fine film. (this indicates that the flour is cooked)
- 3. Remove from heat and place mixture in the bowl of a food processor using the plastic dough blade. Add eggs one at a time, pulsing the batter until very smooth. (I started doing it this way when my shoulders would hurt so much from fibromyalgia that I couldn't beat the eggs in by hand any longer, now I wouldn't do it any other way)
- 4. Once the eggs have been incorporated into the dough it may be covered and left at room temperature for an hour or so.
- 5. Preheat oven to 425-degrees. Pipe dough with a pastry bag with 1/2 inch round tip onto parchment covered baking sheets, forming mounds 1 inch in diameter and 3/4 inch high. Lightly smooth the tops of each mound.
- 6. Bake for 10 minutes, Reduce heat to 375-degrees and continue baking until the puffs are golden brown about 20 minutes. Reduce heat to 325-degrees and bake until puffs are firm and the inside is not sticky or doughy.
- 7. Cool puffs on a wire rack. They may be used immediately or frozen in airtight container. To use, warm in a preheated oven for a few minutes.
- 8. SHRIMP AND CRAB FILLING: Toss together bread cubes, onions, melted butter and eggs. Cover and refrigerate overnight.
- 9. Next day add celery, shrimp, crab and mayonnaise. Taste for seasoning. May need salt and pepper and a little lemon juice.
- 10. Use for filling mini cream puffs, canape`s or to make a sandwich with the filling. It is good enough to eat by itself. Bread extends the filling without compromising on flavor and taste.
CLASSIC CREAM PUFFS
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
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.
EASY CREAM PUFFS WITH VANILLA FILLING
Every time my family has a get together, my Aunt Bev is in charge of bringing the cream puffs. No matter how many times I've asked her for the recipe, I continue to lose it. I figured posting it here would keep it at hand forever. Don't let the steps involved trick you--these will be the easiest (and most delicious!) puffs you'll ever try!
Provided by Battle in Seattle
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For the puffs: Preheat oven to 400.
- Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
- Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
- Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
- Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
- Remove from oven, and cool to room temperature.
- For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
- Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
- For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
- Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.
Nutrition Facts : Calories 369.6, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 226.6, Carbohydrate 28.2, Fiber 0.7, Sugar 17.5, Protein 5
CREAM PUFFS WITH CUSTARD FILLING
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!
Provided by hungrykitten
Categories Dessert
Time 50m
Yield 12-18 cream puffs
Number Of Ingredients 11
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.
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
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- Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets., To make the choux pastry: Combine the water, butter, and salt in a medium-sized saucepan.
- Heat until the butter has melted, and bring to a rolling boil., Remove from the heat and add the flour all at once, stirring vigorously until the mixture smooths out and comes together into a ball; this should take less than 30 seconds.
- If needed, return the pan to the heat for a few minutes to help the batter come together., Remove the pan from the heat, and transfer the dough to the bowl of a stand mixer.
- After 7 minutes, check the temperature of the dough: you should be able to hold a finger in it for a few seconds.
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