Cream Puff Recipe?

Answer 1

Choux Paste

1/2 cup water
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
Special equipment: a pastry bag with 3/8-inch plain tip

Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.

Preheat oven to 425 F.

Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 large baking sheets with parchment paper . Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

After cooled use a piping bag with a small tip insert into puffs and add your choice cream.

Answer 2

I have tried to make cream puffs before and they always failed...this is the only recipe that worked and not only did it work...they were DELICIOUS!!!!!


here is the recipe ,hope it helps!
1/2 cup whole milk
1/2 cup water
7 tablespoons unsalted butter, cut into pieces
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
5-6 large eggs, room temperature

Place a bowl on your mixer and fit the paddle attachment to it.
Put your eggs next to the mixer.
Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
Let it mix for a minute or two – the first few turns of the paddle will put up a cloud of steam.
That’s fine.
Just let it mix until no more steam is coming off the dough.
Then add the first egg, letting it mix in fully before adding the next one.
Keep the mixer on low speed – you don’t want to incorporate too much air into the paste.
Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
Before adding the 6th egg, stop the mixer and check the consistency of the dough.
You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
If the dough is too thick and doesn’t form that peak, add the last egg.
The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
It should be used immediately.
NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more – it’s this last bit of cooking that will take the raw taste out of the flour; you’ll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
Stop mixing when you still have one egg left to add and inspect the dough.
Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak – if you don’t get a peak, add another egg.
And relax.
Even if you can’t decide what to do, add the egg – you will still get a good puff.
Use the paste while it is warm.
It cannot be kept.
Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.

Answer 3

Low Carb Bavarian Cream..or ( Cream Puff Filling)
This is the real deal! Even before I did low carb I could'nt wait to go to the German Oktoberfest for a Whipped cream puff!This is low carb and it tastes like the actual Stuff. I use it to top a recipe from this site..Low carb crustless pumpkin pie. Try it. This also can be made with your choice of pudding flavors.
4 servings 10 min 5 min prep

1 cup heavy whipping cream
1/4 cup sugar-free vanilla pudding or sugar-free white chocolate pudding mix
1 teaspoon pumpkin pie spice (optional if making it with pumpkin pie)

Mix all ingredient in bowl untill cream is thick.almost a butter consistancy.
ENJOY!

Answer 4

Cream Puffs





Puffs
1 cup water
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
1 egg yolk
Filling
1 cup diced strawberries or whole raspberries
CHOCOLATE WHIPPED CREAM, recipe follows


In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the last egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.

Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.

Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.

Assemble the cream puffs. Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom half of the cream puffs. Pipe or spoon about 1/3 cup of the whipped cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.


CHOCOLATE WHIPPED CREAM
2 cups cold heavy cream
2 tablespoons confectioner's sugar
4 ounces semi-sweet chocolate, chopped


Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.
Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)

Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.

Yield: about 4 cups

Answer 5

CREAM PUFF PASTRY

1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.


CREAM PUFF FILLING:

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Answer 6

Great answers so far--I thought I would add my 2-cents. The pastry recipes are basically the same (nothing special). I usually scoop the pastry with a medium size ice cream scooper or use two tablespoons (one to scoop the pastry and the other to slide it onto your baking sheet). After baking and cooling, you can slice off the tops and fill with a very simple cream--mix one cup of cold milk with a small box of instant French Vanilla pudding then fold in one medium container of (thawed) Cool Whip. This filling can also be used as a frosting on your favorite cake.