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
GRAMMY'S GIANT CREAM PUFFS
Provided by Food Network
Time 3h30m
Yield 15 to 18 small puffs
Number Of Ingredients 10
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.
WINDBEUTEL (GRANDMAS GERMAN CREAM PUFFS)
This one is from Grandma Schultz' collection. Yummy little pastries stuffed with sweet creamy filling! A family favorite : ) You can use the cream cheese filling or the vanilla cream filling (this is my favorite) Add your own choice of extracts to either and you can personalize the flavor. My faves are almond, banana or rum : )
Provided by Deneece Gursky
Categories Other Appetizers
Number Of Ingredients 19
Steps:
- 1. Heat the butter and water to a rolling boil on stove top in a saucepan
- 2. Stir in all the flour and beat quickly for about a minute, or until a nice ball forms.
- 3. Take sauce pan off of heat and beat eggs in, 1 egg at a time, until this mixture is smooth and shiny looking.
- 4. On an ungreased baking sheet drop batter by 1/4 cupfuls and be sure to space them about 3 inches apart.
- 5. Bake 35 to 40 minutes in a preheated 400 degree oven or until pastries are puffy and golden brown.
- 6. Remove from oven and allow to cool completely on wire rack.
- 7. Cream Cheese Filling: Beat Filling ingredients together in a bowl until fluffy and will hold form well. Refrigerate until ready to use. Vanilla cream filling: Mix egg yolks with the sugar and starch using some of the reserved milk to make a nice and smooth consistency. In a saucpan bring the remaining milk to a boil, being careful not to scorch or burn the milk, then turn heat down to low. While whisking vigorously stir the egg yolk mixture into the heated milk. Let this come to a puff and then take it from te heat immedietly. Continue to mix this for 40 sec to a minute. Now is the time to add your extract to this. For a nice light texture you can either stir this while it is still hot into the stiffened egg whites or you can fold whipped cream into the cooled cream mixture.
- 8. When ready to serve,split the pastries in half and using a fluted pastry tube, fill with the cream cheese mixture.
- 9. Place tops back on pastries and sprinkle with powdered sugar, sugar or cinnamon and sugar and serve immediately. Serve with a scoop of ice cream if desired : )
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.
GRANDMA'S CREAM PUFFS
This is my uncle's favorite sweet that my grandma used to make. You can fill with any thick filling such as puddings, or you can use Cool Whip or whipped cream.
Provided by ChipotleChick
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 69, Fat 5.2, SaturatedFat 1.6, Cholesterol 35.2, Sodium 60.4, Carbohydrate 4, Fiber 0.1, Sugar 0.1, Protein 1.6
STATE FAIR CREAM PUFFS
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts :
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