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
MOM'S FAMOUS CREAM PUFFS RECIPE
Time 30m
Number Of Ingredients 11
Steps:
- FIRST STEP:Bring the butter, water and the sugar to a boil Add the flour and stir constantly until it forms a ball SECOND STEP:Remove from the pan and cool Beat in the 4 eggs, one at a time THIRD STEP:Using a piping bag or two spoons, drop the dough onto a parchment lined baking tray Bake at 400* for 15 minutes Lower the heat to 350* and bake for an additional 15 minutes FOURTH STEP:Remove from the oven Immediately make a slit in the side to allow the steam to escape FIFTH STEP:Let cool completely While they are cooling, make the filling SIXTH STEP:In a bowl, combine the heavy cream, milk and pudding mix until smooth and thickened Slice in half and scoop the filling onto the bottom half Dust with confectioner's sugar Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 22 grams fat, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 18 grams sugar, TransFat 10 grams trans fat
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
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