Vanilla Cream Puffs Or Any Kind Recipes

THE BEST HOMEMADE CLASSIC CREAM PUFFS RECIPE

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.

VANILLA AND COFFEE CREAM PUFFS

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.

VANILLA CREAM PUFFS OR ANY KIND!

Steps:

• Preheat over to 400 degrees F.
• In a medium saucepan, heat water and butter to a rolling boil.
• Reduce heat to LOW and rapidly stir in flour until it forms a ball, about 1 minute.
• Remove from heat.
• Add eggs one at a time, and beat until smooth.
• Using a medium ice cream scoop, (or spoon) drop 3 inches apart onto a lightly greased baking sheet.
• Bake 35 - 40 minutes or until puffed and golden.
• Cool.
• To serve, split and fill with the above recipe or ANYTHING. Then put the tops back on. They look so impressive. You can make the puffs larger or smaller depending on what you want to use them for -- shrimp salad, tuna salad, fruit etc. The possibilities are endless for these little "containers.". I usually make "minis" and get about 24.

CREAM PUFFS

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.

VANILLA CREAM PUFFS

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.

LOWER FAT VANILLA CREAM PUFFS

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.