CREAM PUFFS
CREAM PUFFS for a crowd
1 quart water
1 pound butter
1 quart Flour
15 whole eggs
In a round bowl, melt butter in water, and bring to a boil. Add flour and stir with either a wooden spoon or rubber spatula. Stir until batter leaves sides of bowl.
Take off heat and put in mixer with paddle or beater. Mix on low speed and add eggs one by one, allowing each egg to mix into the batter. Pipe out of a pastry tube, onto a lightly oiled baking pan. Bake at 400º for 25 minutes. Inside should be dry.
CHOCOLATE CREAM PUFFS
1 cup water
1/2 cup unsalted butter
2 T sugar
1/4 teaspoon salt
1 cup flour
1 T unsweetened cocoa powder
5 eggs
1 quart ice cream, choice
sauce of your choice
Combine water, butter, sugar and salt in a medium size saucepan. Place over medium low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan. Remove from heat. Heat oven to 400º. Lightly coat baking sheet with cooking spray. With the saucepan off heat, add eggs one at a time, to batter in saucepan, beating well after each addition. With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and top on wire rack. Fill puffs with ice cream of your choice; cover with tops. Freeze on baking sheets until firm. Transfer to an airtight container. Freeze for up to 1 week. Place puff on plates. Let stand 15 minutes. Top with sauce of your choice.
MINI CREAM PUFFS
Filling:
1 envelope unflavored gelatin
1/4 cup cold water
1 pound soft silken tofu
1/2 cup maple syrup
3/4 teaspoon vanilla
Cream Puffs
1 cup water
1/4 cup walnut oil, optional
1/2 teaspoon salt
1 cup flour
2 large eggs
3 large egg whites
Make the filling:
In glass measuring cup, sprinkle gelatin over water. Let stand 5 minutes until softened. Place cup in a pan of simmering water and heat 1 minute until gelatin has dissolved. In a food processor, puree tofu. Add maple syrup, vanilla, and gelatin; pulse to blend. Transfer to a bowl and refrigerate 1 hour or until soft, yet firm.
Meanwhile, make the cream puffs: Preheat oven to 425°. line 2 large baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
In medium saucepan, bring water, walnut oil, and salt to a boil over high heat. Stir in flour and continue stirring vigorously for 1 minute or until mixture forms a ball and leaves sides of pan.
Remove from heat. Stirring constantly, add whole eggs and egg whites, one at a time, beating well after each addition. As you add each egg, the dough will separate, but if you keep beating the dough, it will come back together.
Drop dough by rounded tablespoonfuls onto prepared baking sheets spacing them 2" apart and making 24 mounds. Bake 35 minutes until puffed and golden brown. Turn oven off and let puffs stand 15 minutes in the oven to dry out.
With a serrated knife, cut cream puffs in half crosswise. Fill the bottom of each with 2 tablespoons of the tofu mixture. Replace the tops. Serve.
Makes 24 mini cream puffs (12 servings
MINI CREAM PUFFS
1 cup flour
2 tsps baking powder
1/8 tsp salt
1 tsp sugar
1 cup water
1/2 cup shortening
4 eggs
1 tsp vanilla
Filling
1 egg, beaten
1 cup sugar
1/3 cup cornstarch
1/2 tsp salt
2 cups milk
1 tsp vanilla
Whisk together the flour, baking powder, salt and sugar; set aside. Combine water and shortening in a saucepan and bring to a boil. Add the dry ingredients all at once, stirring vigorously until well blended. Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Place by rounded tablespoonsful 1" apart on greased cookie sheet. Bake at 425º for 25 minutes or until golden brown.
Filling:
Combine egg, sugar, cornstarch and salt in a saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Remove from heat and allow to cool slightly; stir in vanilla. Chill filling until just before serving. To serve, slice top of cream puff and fill with filling. Sprinkle with powdered sugar or chocolate sauce if desired
CREAM PUFF DESSERT
2 cups water
1 cup butter
2 cups flour
6 eggs
3 pkgs instant vanilla pudding
2 pkgs cream cheese
whipped cream
chocolate sauce
Preheat oven to 400º. Boil water and butter together over high heat. Remove from heat and add flour all at once. While stirring, place back on heat and continue to stir until mixture does not stick to pan anymore. Remove from heat and add eggs one at a time. Spread in an ungreased 9x13 pan and cook for 20-30 minutes. Mixture will raise up like bread dough, do NOT poke it, eventually it will set to the right size. Cool for at least 1 hour. Prepare instant pudding as package directs. Set aside. In an electric mixer, blend cream cheese until smooth. Slowly add pudding and blend well. Pour into cooled shell, top with whipped cream and drizzle with chocolate sauce. Try this without the whipped cream and chocolate and put strawberries on top instead. It was just as great!
CREAM PUFF FILLING
4 cups milk **
6 egg yolks, well beaten
2 cups sugar, less 6 tbsps
10 tbsp flour
4 tbsp butter
2 tsp vanilla
In heavy saucepan, combine sugar and flour, mixing well. Beat egg yolks and a little milk to make a thin paste. Add to flour mixture. Heat remaining milk and add to first mixture. Cook until thick. Stir in butter and vanilla after cooking. Cool completely before filling puffs. **You can use 2 1/2 cups canned milk and 1 1/2 cups water to make up the 4 cups of milk.
BAVARIAN CUSTARD
3 3/8 ounces package instant vanilla pudding
1 cup milk
1 cup sour cream
1 cup plain yogurt
In medium bowl place pudding. With whisk, stir in milk until smooth and slightly thickened. Add sour cream and yogurt. Whisk until smooth. Cover and refrig. at least 2 hrs.
COCOA CREAM PUDDING
4 tablespoons cocoa powder
1/2 cup sugar
2 cups milk and cream, mixed half and half
5 tablespoons flour
Mix sugar, cocoa powder and flour. Add the milk and cream slowly, mixing well. Put in sauce pan and bring to boiling point slowly. Serve in pudding dish.
BAVARIAN CREAM DESSERT
1 cup flour
1 stick butter (1/2 cup)
1 cup nuts, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup whipping cream (whipped) or cool whip
1 lg. package chocolate pudding mix
1 package vanilla pudding mix (large)
3 cups milk
additional whipped cream and grated chocolate bar (optional)
Mix together flour, butter and nuts. Spread in bottom of 9 X 13" baking dish. Bake at 350º for 20 minutes. Set aside until cool. Mix together softened cream cheese and powdered sugar. Fold in 1 cup whipped cream. Set aside until crust is cool.
Mix chocolate pudding mix and vanilla pudding mix with 3 cups of milk. Cook until thick. Set aside to cool.
Bottom layer baked crust.
2nd layer cream cheese mixture
3rd layer cooled chocolate - vanilla pudding
4th (optional) additional whipped cream and grated chocolate Refrigerate at least 6 hours.
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