BEST EVER CREAM PUFFS WITH VANILLA FILLING
These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.
Provided by ashleyvonrock
Categories Dessert
Time 55m
Yield 24 cream puffs, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 450 degrees.
- bring butter/margarine and water to a boil in medium saucepan.
- take off heat
- stir in all flour and salt until it balls up.
- let cool 10 minutes
- beat in eggs, one at a time.
- drop by spoonfuls onto greased cookie sheet.
- bake for 15 minutes.
- reduce heat to 325 degrees.
- bake for 25 minutes.
- Do Not Open The Oven during this time.
- Start the cream filling during cooking.
- mix instant pudding with milk.
- add cool whip
- blend until smooth.
- slice open shells and fill with filling.
- sprinkle with powdered sugar.
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
VANILLA CREAM PUFFS
In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! "The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze," he says.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water, butter 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 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs., In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops., In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 362 calories, Fat 27g fat (16g saturated fat), Cholesterol 150mg cholesterol, Sodium 349mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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.
VANILLA AND COFFEE CREAM PUFFS
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield about 20 cream puffs
Number Of Ingredients 10
Steps:
- For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely.
- Use a serrated knife to carefully cut the tops off the puffs; reserve the tops.
- For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill.
- Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks.
- Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops.
- Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops.
- Dust the cream puffs with confectioners' sugar and serve immediately.
CREAM PUFFS
Steps:
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
- Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
VANILLA CREAM PUFFS
I found this recipe in the 2003 Taste of Home Annual Recipe Book. They are easy to make even for a novice like myself.
Provided by Robin W
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, bring water, butter and salt to a boil.
- Add flour all at once and stir until it forms a ball.
- Remove from from heat, let stand 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Continue beating until mixture is smooth and shiny.
- Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
- Bake at 400 degrees for 30-35 minutes (or until golden brown).
- Remove to a wire rack.
- Immediately split puffs open; remove tops and set aside.
- Remove and discard soft dough inside puff.
- Let cool.
- In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
- Let stand for 5 minutes.
- Fold in the whipped cream.
- Fill the cream puffs and replace tops.
- In a heavy saucepan, combine glaze ingredients.
- Cook and stir over low heat until chocolate melts and mixture is smooth.
- Drizzle over cream puffs.
- Chill for at least one hour before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 544.8, Fat 41, SaturatedFat 24.5, Cholesterol 211.4, Sodium 516.7, Carbohydrate 38.3, Fiber 0.9, Sugar 21.5, Protein 7.9
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
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.
CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM
My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn't make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it's really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.
Provided by pattikay in L.A.
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Make vanilla pastry cream:.
- In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
- Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
- Boil 1 minute.
- In a small bowl with fork, beat 6 egg yolks slightly.
- Beat small amount of heated milk mixture into yolks.
- Slowly pour egg mixture back into milk mixture, stirring.
- Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
- To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
- Remove from heat; stir in vanilla.
- At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
- Cover surface with plastic wrap, and chill well, about 2 hours.
- When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
- With a rubber spatula, gently fold whipped cream into custard.
- Puffs:.
- Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
- In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
- Remove from heat.
- Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
- Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
- Cool mixture slightly.
- Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
- (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
- Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
- At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
- Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
- When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
- Fill each shell with the chilled pastry cream.
- Replace top and sprinkle with powdered sugar.
- For Eclairs:.
- Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.
Nutrition Facts : Calories 416.8, Fat 27, SaturatedFat 15.8, Cholesterol 216, Sodium 238.5, Carbohydrate 38.3, Fiber 0.6, Sugar 25.1, Protein 6.7
FRENCH VANILLA CREAM PUFFS
French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a saucepan, bring water and butter to a boil. Add flour and salt all at once; 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. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM PUFFS I
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine Recipes European French
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g
VANILLA CREAM PUFF DESSERT
Inspired by classic cream puffs, this recipe is a wonderful treat. I've served it at Cub Scout banquets, birthday parties and holidays. I'm a regular baker, and this dessert is one of my all-time favorites. -Denise Wahl, Homer Glen, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. , Pour into a greased 15x10x1-in. baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 248 calories, Fat 17g fat (11g saturated fat), Cholesterol 95mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.
CREAM PUFF SHELLS
Choux pastry -- fill with sweetened whipped cream or custard.
Provided by GINGER P
Categories World Cuisine Recipes European French
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
- Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 8.1 g, Cholesterol 62 mg, Fat 10.3 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 47.8 mg, Sugar 0.2 g
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.
HOMEMADE VANILLA-FLAVORED COFFEE CREAMER
I was out of my powdered vanilla creamer and dug up this old recipe from my file. I've had it for years and it works in a pinch for someone like me who has to have coffee but can't stand it straight. This isn't a perfect creamer, but it does work when you have to have creamer, like I do, and run out of your favorite. I'm anxious to see how people alter this to make it better. Good for up to 2 weeks if stored in the refrigerator.
Provided by Haylee
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 5m
Yield 24
Number Of Ingredients 3
Steps:
- Whisk condensed milk, nonfat milk, and vanilla extract together in a bowl (or use a blender) until well combined.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 9.7 g, Cholesterol 5.9 mg, Fat 1.4 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 27.2 mg, Sugar 9.7 g
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