CREAM PUFFS
Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you've mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart's desire!
Provided by Trang Doan
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
- Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
- Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
- Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½" - 2" in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
- Preheat the oven to 375°F.
- Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
- Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.
Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 71 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
- Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
- Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
- With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
- Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
- Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
- With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
- Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
- Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
- Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.
CREAM PUFF SUNDAES
Notes: If making up to 1 day ahead, cool cream puffs and store airtight at room temperature; freeze to store longer (thaw unwrapped).
Provided by Renee Behnke, Sur La Table, Seattle, Washington,
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a 2- to 3-quart pan, combine 3/4 cup water, 6 tablespoons butter, and sugar. Bring to a boil over high heat.
- When butter is melted, remove from heat and add flour all at once. Beat with a sturdy spoon until well blended. Return pan to heat and stir vigorously until mixture forms a ball and leaves sides of pan, 1 to 2 minutes. Let mixture cool for 5 minutes.
- Transfer the mixture to a food processor, or leave in pan. Add eggs 1 at a time; whirl or beat until smooth after each addition. Let the batter cool 10 minutes.
- With a spoon, drop batter in 8 (1/4 cup) to 10 (slightly more than 3 tablespoons) portions at least 2 inches apart on a lightly buttered 14- by 17-inch baking sheet.
- Bake in the center of a 375° oven until brown and firm when pressed, about 45 minutes (about 30 minutes in a convection oven). Remove pan from oven and quickly cut the top 1/3 off each puff, then set back in place. Return to oven and bake until puffs are crisper and slightly browner, about 10 more minutes. Cool on racks.
- Scoop out and discard moist interiors of puffs and fill the hollows with ice cream. Set cream puff tops on the ice cream and set puffs on plates. Drizzle with chocolate sauce, add dollops of whipped cream, and sprinkle with nuts.
Nutrition Facts : Calories 326, Carbohydrate 39, Cholesterol 106, Fat 18, Fiber 0.6, Protein 5.7, SaturatedFat 8.8, Sodium 160
CREAM PUFF SUNDAE BAR
Good old Bisquick makes a surprising appearance disguised as a cream puff. As with other recipes of this type, your beating arm will get a workout thus burning up calories. So, now you can eat 2! You've earned them!
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450º.
- Coat a large baking sheet with cooking spray or grease as you prefer.
- On stove top, bring water to boil in a 2 quart saucepan.
- Add baking mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
- Remove from heat and cool 4-5 minutes.
- Add eggs one at a time beating thoroughly after each addition. Beat until smooth.
- Spoon dough onto prepared pan, making 8 mounds, 3 inches apart.
- Bake for 15 minutes. Reduce oven temp to 350º and bake an additional 15 minutes or until sides of puffs are crisp and golden.
- Turn off oven; let stand in oven with door slightly ajar for 10 minutes.
- Cool completely on wire racks away from drafts.
- To serve, cut puffs in half & fill 8 halves with ice cream. Replace tops and serve with assorted fruits, sauces and toppings of your choice.
Nutrition Facts : Calories 237.5, Fat 11.1, SaturatedFat 4.4, Cholesterol 122.2, Sodium 447.5, Carbohydrate 27.7, Fiber 0.9, Sugar 11.3, Protein 6.8
SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)
Provided by GNSnavely
Number Of Ingredients 11
Steps:
- Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.
CREAM PUFF SUNDAES
A new twist on the traditional cream puff. This one has the same puffy crust, but is filled with ice cream and topped with chocolate syrup. Yum!
Provided by Chris from Kansas
Categories Frozen Desserts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- In medium saucepan, heat water and margarine to boiling.
- Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 2 minutes. Remove from heat.
- Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy.
- Spoon 6 mounds of dough about 3 inches apart onto ungreased cookie sheet.
- Bake for 30 to 40 minutes or until puffed and golden brown. Cool completely.
- Split; remove any filaments of soft dough.
- Fill each with icecream and top with chocolate syrup.
Nutrition Facts : Calories 339.9, Fat 18.9, SaturatedFat 7.5, Cholesterol 102.5, Sodium 331.5, Carbohydrate 36.9, Fiber 1.3, Sugar 21.6, Protein 6.6
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