SIMPLE AND EASY CREAM PUFFS
Don't be afraid to make Cream Puffs! These little treats are so easy to make and taste as good, if not better than store bought ones.
Provided by Jo-Anna Rooney
Number Of Ingredients 7
Steps:
- Preheat your oven to 375 degrees.
- Bring 1 cup water to a boil in a saucepan.
- Add the butter to the water and stir until it is melted.
- Add the flour and salt all at once to the water mix.
- Stir until a ball is formed.
- Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
- Add the remaining eggs 1 at a time, and beat after each addition.
- Let stand for 10 minutes.
VANILLA AND COFFEE CREAM PUFFS
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield about 20 cream puffs
Number Of Ingredients 10
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.
COFFEE WHIPPED CREAM
Calling all mocha lovers! You can now get your caffeine fix through this coffee whipped cream. This tasty topper is a perfect addition to chocolaty desserts, cozy hot cocoa and more. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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
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