Old Fashioned Cream Puffs With Chantilly Cream Filling Recipes

Steps:

• Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
• Add all the flour and salt.
• Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
• Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
• Continue adding eggs, one at a time, beating well after the addition of each egg.
• Add the egg white last.
• Beat until smooth.
• Cover lightly and let stand until cool.
• Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
• Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
• Do not under cook or they will "fall" and be unrecoverable.
• As soon as the puffs have been removed from the oven, make a slit in the side of each.
• Let cool thoroughly on wire racks.
• Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
• Make a small hole in the side of each puff with the tip of a small knife.
• Pipe whipped cream into each puff.
• Dust generously with confectioners' sugar.

Steps:

• For the cream puffs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the flour and salt in a small bowl.
• Put the butter and water in a medium saucepan over medium heat. When the water begins to boil and the butter is melted, add the flour mixture all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot, about 3 minutes. Remove the saucepan from the heat and cool the dough until it is no longer steaming, at least 5 minutes.
• Using a wooden spoon, beat the eggs into the dough, one at a time. Once all the eggs are incorporated, put the dough in a piping bag. Cut the tip of the piping bag about 1/2-inch from the point. Pipe 16 equal-size mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound.
• Bake for 10 minutes. Lower the heat to 350 degrees F and bake for another 30 minutes. Cool on a wire rack. Cut the cooled cream puffs in half horizontally.
• For the Chantilly cream: Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Slowly add the 1/4 cup confectioners' sugar, then whisk until stiff peaks form. Turn the mixer to low speed and slowly add the RumChata until combined.
• To assemble: Put the Chantilly cream in a pastry bag and cut the tip about 1 inch from the point. Pipe some Chantilly cream into bottom halves of the cream puffs and top with the top halves. Dust with confectioners' sugar and serve.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
• Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
• Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
• Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
• Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
• Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.

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.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

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.

Steps:

• Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats.
• Make Pastry Cream, and refrigerate. Make Pate a Choux batter. Fill a pastry bag fitted with a coupler or 1/2-inch (Ateco #806) tip, and pipe 1-inch rounds onto baking sheets at 2-inch intervals. Using fingers, rub egg wash over entire top, and flatten tips, being careful not to let it drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with crystal sanding sugar or chopped nuts, if desired.
• Cover one sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce oven heat to 350 degrees. Bake 15 to 20 minutes, or until puffs are golden brown. Transfer to a wire rack to let cool slightly. Raise heat back to 425 degrees, and repeat process for remaining batch.
• Whip heavy cream to stiff peaks in a small bowl. Stir pastry cream to soften. Add whipped cream to pastry cream in two batches; stir to combine after each. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230). Insert tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners' sugar or applying icing.
• To make icing, combine sugar, butter, and water in a medium bowl. Stir until smooth. Add the food coloring a little at a time until desired color is reached. Dip the top of cooled cream puffs into icing; let excess drip off before turning over. Let set a few minutes; decorate with a dragee. Serve, or store up to 2 hours in an airtight container in the refrigerator.