Recipes for "cream puffs"

For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.

Preheat oven to 450 degrees F (230 degrees C).

For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.

Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Preheat the oven to 450 degrees F (230 degrees C).

Bring water to a boil in medium saucepan; add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.

Bake in the preheated oven for 15 minutes, then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.

Whip cream in a large bowl with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill cooled puffs with whipped cream.

Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

Preheat the oven to 425 degrees F (220 degrees C).

Bring water, butter, and salt to a boil in a heavy saucepan. Beat in flour vigorously until mixture forms a ball: transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition

Drop spoonfuls of dough onto an ungreased baking sheet.

Bake in the preheated oven until puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Cool. Cut cream puffs horizontally with a serrated knife.

Beat cream with an electric mixer in a large bowl until thick and creamy. about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice, continuing to beat until soft peaks, about 3 minutes.

Fold ⅓ pumpkin purée into whipped cream mixture. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining pumpkin purée, folding just until blended.

Spoon about 2 tablespoons of pumpkin cream filling into each puff: garnish each puff with confectioners' sugar and pinch of pumpkin pie spice. Store in the refrigerator.

Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.

Combine water, butter, and salt in a saucepan; bring to a boil.

Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.

Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.

Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.

Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.

Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.

Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.

Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.

Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.

Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.

Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.

Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.

Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.

Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.

Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.

Bake in the preheated oven until puffed and dry, 25 to 30 minutes.

Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.

Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.

Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.

For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.

Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.

Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.

Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.

Increase oven temperature to 450 degrees F (230 degrees C).

Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.

Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

Preheat the oven to 400 degrees F (200 degrees C).

Combine water and butter in a large, heavy saucepan over medium-high heat; bring to a boil. Add flour and reduce heat to low; cook and stir until forms a ball and pulls away from the pan. Remove from heat; transfer to a large bowl. Beat in eggs, one at a time, beating well after each addition.

Spread dough into bottom and up the sides of an ungreased 9x13-inch baking dish.

Bake in the preheated oven for 35 minutes. Remove from the oven; set shell aside until completely cooled.

Beat milk and cream cheese together in a large bowl with an electric mixer until smooth. Add pudding mix; beat until thickened. Spread over cooled shell. Top with whipped topping; drizzle with chocolate syrup.

In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.

Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.

Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

Preheat oven to 325 degrees F (165 degrees C).

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Mix vanilla instant pudding mix, cream, and milk together in a bowl. Cover and refrigerate to set.

Preheat the oven to 425 degrees F (220 degrees C).

Bring water and butter to a rolling boil in a large pot.

Stir in flour and salt until the mixture forms a ball.

Transfer 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, spacing them a couple of inches apart.

Bake in the preheated oven until puffs are golden brown and centers are dry, about 20 to 25 minutes. Let puffs cool.

When puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Enjoy!