THE BEST HOMEMADE CLASSIC CREAM PUFFS RECIPE
Follow this simple step by step tutorial for making homemade classic cream puffs including a light and delicious vanilla cream filling!
Provided by Katie Hale
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the heavy cream, dry pudding mix, and milk until thick and whipped.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, bring the butter, water, and vanilla to a boil.
- Add the flour to the mixture and stir constantly until it begins to come together and form a ball.
- Remove from the stove and set aside to cool.
- Once cooled, beat in the eggs, one at a time, until the batter is smooth.
- Pour into a prepared piping bag, snip the end, and create rounds on the baking sheet approximately 1" apart.
- Bake for 25-30 minutes until risen and golden brown, then set aside to cool.
- Once cool, slice each puff in half and fill with the homemade cream. Top with the second half, and serve with a sprinkle of powdered sugar on top.
Nutrition Facts : Calories 140 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 26 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
STATE FAIR CREAM PUFFS
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg 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 greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts :
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
VANILLA CREAM PUFFS RECIPE
When it comes to vanilla cream puffs, they are sure to hit the spot every single time.
Provided by Eric Ngo,Tasting Table Staff
Categories dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 360 F.
- In a medium-sized saucepan, add the water, melted butter, 1 tablespoon of sugar, and the salt, and cook on medium heat until boiling point is reached.
- As soon as a rolling boil is reached, turn off the heat, and add flour all at once. Start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes."
- Once the "mashed potato" texture is reached, turn heat back on medium, and continue mixing on medium heat for 1 minute.
- Crack the eggs into a bowl, and mix with a fork.
- Add the eggs to the "mashed potato" mixture in 2 steps. Add the eggs, and mix until the eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (pâte à choux) is ready when it is smooth and shiny.
- Pipe the cream puffs onto a nonstick baking tray or silicone mat.
- Bake for 30 to 40 minutes (depending on the size). Then, set them aside to cool down.
- In a large bowl, add the cold heavy whipping cream, 2 tablespoons of sugar, and vanilla flavor (bean or extract), and whip on medium speed. Gradually work up to high speed until thick.
- Make a small hole in the bottom of the cream puffs with the tip of a knife.
- Add the vanilla whipped cream to a pipping bag, and fill the cream puffs.
Nutrition Facts : Calories 146 calories, Carbohydrate 8 g carbohydrates, Cholesterol 68 mg cholesterol, Fat 12 g fat, Fiber 0 g fiber, Protein 2 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 69 mg, Sugar 4 g, TransFat 0 g
LOWER FAT VANILLA CREAM PUFFS
This is a recipe I have tweeked to lower the fat in the actual "Cream" part of this. My family thinks the cream taste like vanilla ice cream.
Provided by Peytons Mom
Categories Dessert
Time 50m
Yield 36 puffs, 36 serving(s)
Number Of Ingredients 10
Steps:
- In sauce pan bring water, butter & salt to a boil.
- Add flour all at once and stir until it forms a ball.
- Remove from heat, let stand 5 minutes.
- Add eggs, one at a time, bating well after each addition.
- Continue beating until mixture is smooth and shiny.
- Drop by tbsp onto greased baking sheet (parchment paper works well too).
- 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 milk, half & half, pudding mix, mix until throughly blended. Let stand 5 minutes.
- Blend in cream cheese.
- Fold in Cool Whip.
- Fill puffs, and replace tops.
- Chill for at least one hour before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 84.8, Fat 6.7, SaturatedFat 4, Cholesterol 41.2, Sodium 59.5, Carbohydrate 4, Fiber 0.1, Sugar 0.9, Protein 2.2
LOW-FAT VANILLA ICE CREAM
Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.
Nutrition Facts : Calories 182 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
VANILLA PASTRY CREAM (LOW FAT)
Make and share this Vanilla Pastry Cream (low Fat) recipe from Food.com.
Provided by Nolita_Food
Categories Dessert
Time 20m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
- Scrape the seeds of the vanilla bean into the mixture then add the bean.
- Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
- In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
- Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
- Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
- Sauce can be stored in air tight container in fridge for 2 days.
Nutrition Facts : Calories 350.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 346.8, Sodium 149.6, Carbohydrate 52.5, Fiber 0.1, Sugar 40.8, Protein 13.8
VANILLA CREAM PUFFS
I found this recipe in the 2003 Taste of Home Annual Recipe Book. They are easy to make even for a novice like myself.
Provided by Robin W
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 544.8, Fat 41, SaturatedFat 24.5, Cholesterol 211.4, Sodium 516.7, Carbohydrate 38.3, Fiber 0.9, Sugar 21.5, Protein 7.9
LOW-FAT VANILLA PUDDING
I assure you won't miss the fat and calories in this good-for-you pudding. It's a cool, creamy dessert or anytime snack.-Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a mixing bow, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. If desired, garnish with cherries and mint.
Nutrition Facts :
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- Pour flour mixture into a mixing bowl and add in eggs, one at a time, beating well after each addition. Add in vanilla extract at the end.
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