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 PUFF SHELLS
Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cream puff shells.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the 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 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.
Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HANNAH'S VERY BEST CREAM PUFFS RECIPE - (4.7/5)
Provided by LimericksLady
Number Of Ingredients 7
Steps:
- Spray a cookie sheet with Pam. 2 cookie sheets for minis. Place water in a saucepan. Cut the butter in. Sprinkle in salt ans sugar. Turn the burner to medium to melt butter. While water is heating, measure out flour and put in bowl. Add baking powder and stir with fork. When butter has melted, turn up heat and bring to a rolling boil. Turn the burner to low and dump in flour mixture all at once, stirring it in quickly with a wooden spoon. After a few minutes of vigorous stirring, the dough will clean the sides of the saucepan and begin to ball up. Pull the saucepan from the heat and turn off burner. Let the dough sit on a cold burner or counter to cool for 20 minutes. When the dough has cooled, break and egg and add it to dough. Beat it in with a wooden spoon. Continue to beat vigorously until egg is fully incorporated and dough is smooth. Add the remaining eggs, one at a time, beating after each addition until each egg is incorporated and the dough is smooth again. Test your dough by lifting out a spoonful and dropping it on top of the dough. If it stays on top and maintains its shape, it is ready to bake. If not, beat it some more until it does. Drop the dough by small spoonfuls onto the cookie sheets. 15 per tray. Bake at 400 degrees F for 30-35 minutes. Don't open the oven to peek! Finished cream puffs should feel firm to the touch and be golden brown. Cool puffs on the baking sheets, careful to keep them from drafts. Cut off the top third of each puff for the lid. Remove any filaments of dough inside the bottoms and fill the puffs with sweetened whipped cream, Emmy's Vanilla Custard, Great-Grandma's Chocolate Pudding, ice cream, or any flavor pie filling. Overfill a bit so the lids sit jauntily on top of the filling. Dust with powdered sugar and serve.
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