RASPBERRY CREAM PUFFS
Provided by Trisha Yearwood
Categories dessert
Time 1h10m
Yield about 20 cream puffs
Number Of Ingredients 10
Steps:
- For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
- Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
- For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
- When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.
CREAM PUFFS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cream puffs
Number Of Ingredients 10
Steps:
- Make the cream puffs: In a medium saucepan, combine the butter, granulated sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
- Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the 3 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the third egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.
- Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve
- 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
- Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.
- Assemble the cream puffs: Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom halves of the cream puffs. Pipe or spoon about 1/3 cup of the Chocolate Whipped Cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.
- Yield: 12 cream puffs
- Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.
- Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)
- Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.
- Yield: about 4 cups
RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY
Steps:
- To make pastry cream:
- Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
- In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
- Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
- Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
- Repeat with the remaining ingredients.
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.
CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 40
Number Of Ingredients 8
Steps:
- Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
- In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g
More about "cream puffs with raspberry filling recipes"
RASPBERRY CREAM PUFFS (SMALL BATCH) • ELECTRIC BLUE FOOD
Web May 25, 2021 Step 1: the choux pastry Combine the water and butter in a saucepan and bring to a boil. When it boils, remove from the heat and …
From electricbluefood.com
5/5 (11)Total Time 40 minsCategory DessertCalories 278 per serving
From electricbluefood.com
5/5 (11)Total Time 40 minsCategory DessertCalories 278 per serving
- Combine the water and butter in a saucepan and bring to a boil. When it boils, remove from the heat and sift in the flour. Whisk by hand until incorporated, then bring back to the heat for 1-2 minutes to evaporate excess liquid, if present.
- Let the mixture cool for 15 minutes. Aside whisk the egg by hand. When the mixture has cooled pour in the egg and whisk by hand until incorporated. Transfer the mixture to a piping bag.
- Line a baking tray with baking paper. Pipe 10-12 puffs making sure to space them out enough so they have room to double in size as they bake. Smooth down the peaks with a lightly moistened finger.
- Bake in the preheated oven at 180°C (350°F) fan-forced for 25-30 minutes (this depends on the size of your puffs). When the puffs look golden brown, turn off the oven and let the puffs rest 10 minutes inside with a small opening in the oven door. Let cool to room temperature before filling them.
CREAM PUFFS RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Apr 26, 2019 #Dessert #Pastries #French Recipes Cream Puffs are a classic French dessert filled with sweet cream and dusted with …
From natashaskitchen.com
5/5 (373)Calories 125 per servingCategory Dessert
From natashaskitchen.com
5/5 (373)Calories 125 per servingCategory Dessert
- In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
VALENTINE CREAM PUFFS WITH RASPBERRY WHIPPED CREAM
Web Dec 26, 2020 Remove the metal bowl and beaters from the freezer. Pour the whipping cream into the bowl and beat on high until soft peaks form (about 1-2 minutes). Add in the vanilla and the remaining sugar and …
From beeyondcereal.com
From beeyondcereal.com
RASPBERRY AND PISTACHIO CREAM PUFFS | RECIPE | KITCHEN …
Web Step 1/ 6. To make the pistachio crumble sheet, add flour, sugar, pistachios, and a pinch of salt to a food processor and mix until finely ground. Add butter and, with your fingertips, combine into a crumbly …
From kitchenstories.com
From kitchenstories.com
LEMON & RASPBERRY CREAM PUFFS RECIPE | GET CRACKING
Web Cream Puffs 1 cup ( 250 mL ) water ½ cup ( 125 mL ) unsalted butter, cut into pieces 2 tbsp ( 30 mL ) granulated sugar 1/8 tsp ( 0.5 mL ) kosher salt 1 cup ( 250 mL ) all-purpose flour 4 large eggs For egg wash 1 large egg, …
From eggs.ca
From eggs.ca
RASPBERRY CREAM PUFFS - LITTLE SWISS BAKER
Web Apr 20, 2016 Ingredients - Choux Pastry: 1/2 cup 65g all purpose flour 1/2 tsp granulated white sugar 1/4 tsp salt 1/4 cup 4 tbsp (57g) unsalted butter, cut into pieces 1/2 cup 120 ml water 2 large eggs lightly beaten - Glaze: …
From littleswissbaker.com
From littleswissbaker.com
RASPBERRY CREAM PUFFS: THE PERFECT DESSERT
Web Apr 1, 2021 Talk about a flavour explosion! If you have never made cream puffs before, you certainly have to try! I promise, these raspberry cream puffs don’t disappoint. Why you will love this recipe: -Minimal …
From countessinthekitchen.com
From countessinthekitchen.com
EASY RASPBERRY AND LEMON CURD CREAM PUFFS - DEL'S …
Web Jun 3, 2020 Easy raspberry and lemon curd cream puffs make a delicious fancy sweet dessert with a lovely touch of acidity brought by the homemade lemon curd and the fresh raspberries. Using a choux pastry …
From delscookingtwist.com
From delscookingtwist.com
SIMPLE RASPBERRY CREME PUFFS - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (1)Total Time 1 hr 30 minsCategory DessertPublished May 29, 2019
QUICK BOOZY RASPBERRY SAUCE AND CREAM PUFFS RECIPE
Web May 2, 2017 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 …
From tablespoon.com
From tablespoon.com
RASBERRY CREAM FILLED CREAM PUFFS RECIPE AND VIDEO
Web Feb 12, 2016 Rasberry Cream filled Cream Puffs 3.80 from 5 votes Print Pin Rate Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes Servings: 24 …
From ashleemarie.com
From ashleemarie.com
RASPBERRY CHEESECAKE CREAM PUFFS - BARBARA BAKES™
Web Nov 30, 2015 In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside. In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add cream …
From barbarabakes.com
From barbarabakes.com
VANILLA RASPBERRY MINI ECLAIRS - HOME COOKING ADVENTURE
Web May 29, 2023 How to make the pate a choux. Preheat the oven to 350F (180 C) with the ventilation on and line a baking pan with parchment paper. In a saucepan, bring the milk, …
From homecookingadventure.com
From homecookingadventure.com
RECIPE: RASPBERRY CREAM PUFFS - TASTING TABLE
Web Feb 12, 2016 Directions. Make the pâte à choux: In a medium saucepan, combine the milk, water, butter, sugar and salt, then bring to a boil. Turn off the heat and immediately …
From tastingtable.com
From tastingtable.com
PISTACHIO RASPBERRY CREAM PUFFS | ANA'S BAKING CHRONICLES
Web Sep 30, 2019 Using a sharp serrated knife, cut the tops of the cream puffs, approx. ¾ of the way up. Place pistachio creme mousseline into a piping bag fitted with preferred …
From anasbakingchronicles.com
From anasbakingchronicles.com
THE BEST HOMEMADE CREAM PUFFS {+VIDEO} | LIL' LUNA
Web May 2, 2022 PREP. Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners. DOUGH. In a medium saucepan, bring the water, butter, sugar, and …
From lilluna.com
From lilluna.com
CREAM PUFFS WITH RASPBERRY WHIPPED CREAM - GATHER FOR BREAD
Web Jul 19, 2013 For Cream Puffs: Combine the water, butter, and salt in a medium-sized saucepan. Heat until the butter has melted, and bring to a boil. Remove the pan from the …
From gatherforbread.com
From gatherforbread.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
Web May 24, 2023 Step 1. Heat oven to 425 degrees. In a medium saucepan, combine strawberries, sugar and salt. Let mixture sit for 20 minutes, tossing once or twice, until …
From cooking.nytimes.com
From cooking.nytimes.com
MINI RASPBERRY ALMOND CREAM PUFFS RECIPE | LAND O’LAKES
Web STEP 1. Heat oven to 400°F. Line two baking sheets with parchment paper; set aside. STEP 2. Combine water, butter and salt in 2-quart saucepan. Cook over medium-high heat 5-7 …
From landolakes.com
From landolakes.com
You'll also love