Vanilla Cream Puff Dessert Recipes

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.

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.

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.

Steps:

• Bring butter and water to a boil.
• Add flour and mix until it forms a ball.
• Cool to room temperature.
• Add eggs one at a time, mixing after each.
• Spread in an ungreased 11x15 pan.
• Bake at 400 degrees for 30 minutes.
• Cool.
• Mix puddding according to directions on package.
• Pour over the base.
• Top with cool whip.
• Drizzle with chocolate syrup.
• Refrigerate.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
• Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
• While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
• Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.