Cream Puffs
 
By kml9876 | Published on Wednesday December 26, 2007 | Categories: Sweet Treats

      

Cream Puff Dough Ingredients
  • 1 cup of water
  • 1/2 cup of butter
  • 1 cup all-purpose flour
  • 4 large eggs

  1. Preheat over to 400 degrees. Grease and flour large cookie sheet.
  2. In  a 2-quart saucepan over medium heat, heat 1 cup of water and 1/2 cup of butter until butter melts and mixture boils.
  3. Remove saucepan from heat.
  4. Add 1 cup all-purpose flour all at once; with wooden spoon, vigorously stir until mixture leaves sides of pan and forms a ball.
  5. Add four large eggs, 1 at a time, beating well with wooden spoon after each addition until batter is smooth and satiny.
  6. Drop batter by heaping tablespoons, pushing off with rubber spatula.
  7. Bake 40 minutes or until golden.
  8. Turn off oven. Let cream puffs remain in oven for 15 minutes.
  9. Cool on a wire rack.
  10. With a long serrated knife, slice cream puffs in half.
Cream Puff Dough Filling Ingredients

  • 1 cup of heavy or whipping cream
  • 1 package of vanilla flavor instant pudding and pie filling for four servings
  • 1 1/4 cups milk
  • 1/2 teaspoon almond extract
  1. In a small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form; set aside.
  2. In large bowl, with wire whisk, prepare instant pudding as label directs, but use only 1 1/4 cups milk.
  3. With rubber spatula or wire whisk, gently fold whipped cream and almond extract into vanilla pudding.
  4. Spoon whipped-cream mixture into each cream puff.









Article: Cream Puffs
Categories: Sweet Treats
Description: A light and fluffy cream puff
Tags: Text:
  • 1 cup of water
  • 1/2 cup of butter
  • 1 cup all-purpose flour
  • 4 large eggs



  • 1 cup of heavy or whipping cream
  • 1 package of vanilla flavor instant pudding and pie filling for four servings
  • 1 1/4 cups milk
  • 1/2 teaspoon almond extract
  1. in a small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form; set aside.
  2. in large bowl, with wire whisk, prepare instant pudding as label directs, but use only 1 1/4 cups milk.
  3. with rubber spatula or wire whisk, gently fold whipped cream and almond extract into vanilla pudding.
  4. spoon whipped-cream mixture into each cream puff.




      
  1. preheat over to 400 degrees. grease and flour large cookie sheet.
  2. in  a 2-quart saucepan over medium heat, heat 1 cup of water and 1/2 cup of butter until butter melts and mixture boils.
  3. remove saucepan from heat.
  4. add 1 cup all-purpose flour all at once; with wooden spoon, vigorously stir until mixture leaves sides of pan and forms a ball.
  5. add four large eggs, 1 at a time, beating well with wooden spoon after each addition until batter is smooth and satiny.
  6. drop batter by heaping tablespoons, pushing off with rubber spatula.
  7. bake 40 minutes or until golden.
  8. turn off oven. let cream puffs remain in oven for 15 minutes.
  9. cool on a wire rack.
  10. with a long serrated knife, slice cream puffs in half.
cream puff dough filling ingredients
cream puff dough ingredients






Author: kml9876
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