SPICED PEACH PUFFS
We always made cream puffs for special occasions when I was growing up in our family of seven. Sometimes we used a custard filling, but this version with whipped cream and peaches is the best. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 99 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN CREAM PUFFS
Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
- Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g
GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
- For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.
PARTY PUFFS
For a substantial appetizer, you can't go wrong with mini sandwiches. Instead of serving egg or ham salad on ordinary bread, I like to present them on homemade puff pastry.-Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 7-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely., In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers.
Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PIZZA PUFFS
What's more fun than a pizza puff? Skip the kind sold in the frozen aisle and try this homemade version. You can substitute any meat or vegetable for the pepperoni and any cheese for the mozzarella. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Shape dough into 1-1/2-in. balls; flatten into 1/8-in. thick circles. Place 1 pepperoni slice and 1 cheese cube in center of each circle; wrap dough around pepperoni and cheese. Pinch edges to seal; shape into a ball. Repeat with remaining dough, cheese and pepperoni. Place seam side down on greased baking sheets; bake until light golden brown, 10-15 minutes. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Add garlic and salt, taking care not to brown butter or garlic; brush over puffs. Serve with marinara sauce; if desired, sprinkle with red pepper flakes and Parmesan., Freeze option: Cover and freeze unbaked pizza puffs on waxed paper-lined baking sheets until firm. Transfer to a freezer container; seal and return to freezer. To use, preheat oven to 325°; bake pizza puffs on greased baking sheets as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SPICED PUMPKIN ICE CREAM PUFFS
This extraordinary dessert showcases homemade pumpkin ice cream and cream puffs. The effort is worthwhile...and you can make the parts ahead of time for easy assembly later.-Richard Lasher, Stuarts Draft, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cream puffs.
Number Of Ingredients 18
Steps:
- In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the pumpkin, vanilla, cinnamon, nutmeg and remaining milk. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving., In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set aside. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the 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 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. , Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , To serve, scoop ice cream into cream puffs; replace tops.
Nutrition Facts : Calories 113 calories, Fat 8g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 53mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON YEAST PUFFS
The lemon flavor in these yeast muffins makes them unique. My husband is a minister, and we're invited to many potlucks. People love these muffins.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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