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.
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
CREAM PUFFS
Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!
Provided by Gingerbee
Categories Breads
Time 52m
Yield 72 small
Number Of Ingredients 4
Steps:
- In a medium size sauce pan, bring water to boil.
- Add melted butter and reheat to boiling point.
- Add flour, stirring rapidly.
- By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
- Remove from the heat immediately.
- Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
- Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
- If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
- Preheat oven to 400 degrees; and bake for 5-7 minutes.
- Reduce the heat to 200 degrees; and bake for 30 minutes.
- They should be a nice golden brown in color.
- Makes 72 small or 16 large cream puffs.
- Cool.
- Split horizontally and fill with your favorite filling.
- For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
- For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
- Very versatile and they freeze unfilled, very well.
Nutrition Facts : Calories 21.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 15.1, Sodium 13.1, Carbohydrate 1.4, Fiber 0.1, Protein 0.5
SAVORY VEGETARIAN CREAM PUFFS
Savory not sweet. Cream puffs! It's what's for dinner.
Provided by Vegetarianrecipecenter.com
Categories Appetizers and Snacks Cheese
Time 54m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
- Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
- Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
- Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
- Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.
Nutrition Facts : Calories 171.4 calories, Carbohydrate 8.2 g, Cholesterol 76.4 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 7.9 g, Sodium 197.5 mg, Sugar 2.2 g
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.
SALMON CREAM CHEESE PUFFS
This recipe came about because I had leftover salmon. My family is really bad about eating leftover fish so I wanted a way to kind of hide it. I had just bought tons of cream cheese and i had green onions and parsley from the garden. Time stated does not include puff pastry thaw time.
Provided by mommaj
Categories < 60 Mins
Time 35m
Yield 6 puffs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw puff pastry sheet. Cut into 6 squares.
- Preheat oven to 425 degrees F.
- Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
- Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
- Bring corners of puff pastry together and pinch closed.
- Combine egg & water for an egg wash and brush on top of puff pastry.
- Cook in 425 oven for 20 minutes.
Nutrition Facts : Calories 440.5, Fat 33.5, SaturatedFat 14.4, Cholesterol 101.4, Sodium 257.5, Carbohydrate 20.4, Fiber 0.7, Sugar 0.6, Protein 14.6
CREAM CHEESE PUFF PASTRIES
Pick the perfect appetizer when you take a bite of these Cream Cheese Puff Pastries. Bite into flaky and creamy goodness when you make these Cream Cheese Puff Pastries, perfect for sharing at your next brunch gathering.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Unfold pastry sheet onto cutting board; cut into 12 squares. Press 1 pastry square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
- Bake 15 to 20 min. or until pastry cups are puffed and golden brown. Meanwhile, mix cream cheese and mozzarella until blended.
- Use rounded handle of wooden spoon to press hole into center of each pastry puff, being careful to not press through to bottom of cup. Fill each hole with 1 tsp. pasta sauce and about 1 Tbsp. cream cheese mixture.
- Bake 7 to 10 min. or until filling is heated through. Sprinkle with remaining ingredients.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0.7359 g, Protein 3 g
CURRIED CHICKEN CREAM PUFFS
I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
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 rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.
Nutrition Facts : Calories 98 calories, Fat 8g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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