Cream Puff?

Question

Just for the dough. Does anyone know a good recipe? Thanks.

Answer 1

Cream Puffs

2/3 cup butter
1 1/2 cup flour
1 1/2 cup water
1/2 teaspoon salt
6 eggs

Heat water and butter in saucepan until boiling. Stir in flour and salt, beat until dough forms a ball and pulls off the sides of the pan. Remove from heat, beat in eggs, one at a time. Beat until all is incorporated. Drop by teaspoonfuls on greased baking sheet, or use a pastry bag and plain tip. Bake at 400F., for 30 minutes. Cool on wire rack. Split and fill. Makes about 60 mini puffs.

Answer 2

Makes about 10 servings


RECIPE INGREDIENTS

4 oz butter (1/2 cup)
8 fl oz water
1/4 teaspoon salt
8 oz all-purpose flour (1 cup)
4 eggs

RECIPE METHOD

Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.

Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 in between the puffs for expansion. Bake in preheated 400 degrees F. oven for about 30 minutes, or until golden brown.. Remove puffs from pan. Cool on a rack.

Slice of the tops (or cut in half). With a fork, gently scrape out any soft, moist dough. Work carefully so that you don't puncture the crust.

Answer 3

Cream Puff Dough

1/2 cup (1/4 lb.) butter or margarine
1 tablespoon sugar (optional; for dessert puffs only)
1 cup all-purpose flour
4 large eggs

1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
2. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.

To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.

Yield: Makes 2 1/2 cups dough; 8 to 10 servings

Answer 4

INGREDIENTS
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
DIRECTIONS
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.