STRAWBERRY-CREAM PUFF KABOBS
Need an instant wow? Cream puffs from the freezer case are the time-saving secret to this delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
- In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on High about 30 seconds or until melted. Squeeze bag to mix melted chips and butter.
- Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Kabob, Sodium 20 mg, Sugar 11 g, TransFat 1/2 g
STRAWBERRY CREAM PUFFS
Make and share this Strawberry Cream Puffs recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 cream puffs
Number Of Ingredients 10
Steps:
- In a saucepan, heat water, butter and salt over medium high heat until butter melts.
- Reduce heat to low and add flour all at once, stirring until mixture forms a ball.
- Remove from heat and cool for 10 minutes.
- Add eggs to flour mixture one at a time, beating well after each addition, then cool for 10 minutes.
- Drop by 1/4 cupfuls onto greased baking sheet, making 12 puffs.
- Bake at 400° for 35 minutes or until golden brown.
- Remove from oven and let cool on wire rack.
- To prepare filling, beat heavy cream at medium speed just until thickened.
- At low speed, add confectioner's sugar, 2 tablespoons of reserved strawberry syrup and vanilla and beat until soft peaks form.
- Fold in drained strawberries.
- Cut tops off puffs and remove any soft dough from inside.
- Fill with strawberry filling and replace top.
- Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 287.7, Fat 24.1, SaturatedFat 14.5, Cholesterol 145.2, Sodium 142.6, Carbohydrate 14.3, Fiber 0.9, Sugar 4, Protein 4.2
STRAWBERRY CREAM PUFF KABOBS
Make and share this Strawberry Cream Puff Kabobs recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
- In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips.
- Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.
Nutrition Facts : Calories 41.4, Fat 3, SaturatedFat 1.8, Cholesterol 5.1, Sodium 14.3, Carbohydrate 4, Fiber 0.7, Sugar 3, Protein 0.3
FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP
I love cooking with my nieces and nephews, and these kabobs are a great way to get the kiddos involved in the kitchen. Everyone can choose their own combination of fruit to thread onto the kabobs, and the dip is a great make ahead recipe that will keep fresh in the refrigerator for several days.
Provided by Kardea Brown
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
- For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.
STRAWBERRY CREAM PUFFS EXTRAORDINAIRE
Steps:
- Preheat the oven to 400 degrees F.
- In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
- Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
- While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
- After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
- Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
- To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.
CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY
Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips
Provided by Alix Traeger
Categories Desserts
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut the tops off the strawberries and cut into pieces. Set aside.
- In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
- Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
- Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
- In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
- Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
- On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
- Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
- Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
- Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
- Dip the top of each filled cream puff into the chocolate, dripping off any excess.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams
STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY
Here's what you need: strawberry, cream cheese, powdered sugar, milk, large egg, water, puff pastry, powdered sugar, chocolate syrup
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a food processor or blender, puree the strawberries until smooth.
- Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
- In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
- In a small bowl, whisk the beaten egg and water together. Set aside.
- Preheat the oven to 400˚F (200˚C).
- Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
- On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
- Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
- Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
- Bake for 25 minutes, until golden brown.
- Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
- Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
- Dust with powdered sugar and drizzle with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams
EASY MINI STRAWBERRY CREAM PUFFS
A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.
Provided by Nicole
Categories Pastries
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
- Combine water, butter, and salt in a saucepan; bring to a boil.
- Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
- Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
- Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
- Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
- Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g
STRAWBERRY CREAM PUFFS
Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 cream puffs.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE
Categories Milk/Cream Mixer Berry Dessert Bake Valentine's Day Kirsch Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 17
Steps:
- For cream puffs:
- Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
- Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
- For filling:
- Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
- Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
- For sauce:
- Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
- Makes about 2 1/3 cups.
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