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
NUN'S PUFFS
Make and share this Nun's Puffs recipe from Food.com.
Provided by Pain au Chocolat
Categories Quick Breads
Time 45m
Yield 12 puffs, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium-high.
- Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
- Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
- Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
- Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
- Preheat oven to 375 degrees F.
- Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
- Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
- Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!
Nutrition Facts : Calories 133.7, Fat 10.1, SaturatedFat 5.9, Cholesterol 85.2, Sodium 83.3, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 3.6
NUN'S PUFFS WITH CREAM
Okay, first of all don't ask me why these are called Nun's Puffs, I'm just posting the recipe!! lol But these are really good if you like eggy flavors--don't try them if you don't.
Provided by Gods_sugarcookie
Categories Drop Cookies
Time 50m
Yield 12 puffs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!).
- In a medium saucepan melt butter and add milk. Bring to boiling.
- Add flour all at once, stirring vigorously.
- Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes.
- Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise.
- Preheat oven to 375°F and sprinkle puffs with sugar.
- Bake about 30 minutes or until golden brown and puffed. Remove from pan.
- Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*.
- *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.
Nutrition Facts : Calories 137.8, Fat 10.2, SaturatedFat 5.8, Cholesterol 93.7, Sodium 87.9, Carbohydrate 8.1, Fiber 0.2, Sugar 1.2, Protein 3.6
CREAM PUFFS
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
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