Grandma Marys Cream Puffs 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 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:

• Bring water to boiling in a medium pan.
• Add crisco, and stir until melted.
• Return to boiling and quickly add flour and salt.
• Cook, stirring constantly, until it is a smooth, compact mass.
• Cool slightly.
• Add eggs, one at a time, beating well after each addition.
• Beat until mixture is thick and shiny. Shape into 12 balls (mounds for cream puffs, or shape them a little oblong for eclairs).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 and bake an additional 20-25 minutes.
• Make a slit in the side, top, or bottom, and cool.
• Using a spoon or pastry bag, fill with preferred custard, pudding, or whipped cream.
• Chill if desired.

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.