ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

Cream Puffs Recipes

Updated on August 4, 2016

Classic Cream Puffs

Makes 24 cream puffs

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs, large

Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Granulated sugar
  • 5 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Dairy

  • 1/2 cup Butter
  • 1 1/3 cups Heavy cream

Liquids

  • 1 cup Water

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
  3. Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
  4. Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
  5. Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
  6. Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.

FOR THE CREAM FILLING

  1. Add the heavy cream, powdered sugar, and vanilla extract to the bowl of an electric mixer. With the whisk attachment, whip the cream on low speed until slightly thickened, and then gradually increase the speed to high. Whisk until stiff peaks form, and then spoon the cream into a pastry bag or Zip-loc bag and attach a filling tip. If you do not have a filling tip, you can cut off the top of each cream puff and spoon the filling into each cream puff.

Classic Cream Puffs
Classic Cream Puffs

Cannoli Cream Puffs

Serves 30

Ingredients

Vegetarian

Refrigerated

  • 1 cup Eggs

Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Cinnamon, ground
  • 3/4 tsp Cocoa powder, unsweetened
  • 1 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Semi-sweet chocolate chips or finely chopped chocolate, Mini

Nuts & Seeds

  • 1 Pistachios, unsalted

Dairy

  • 6 tbsp Butter, unsalted
  • 16 oz Mascarpone
  • 1/2 cup Milk
  • 24 oz Whole milk ricotta

Liquids

  • 1/2 cup Water

Directions

  • For the Cannoli Cream Filling:
  • In a mixing bowl, using a rubber or silicone spatula, blend together ricotta and mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
  • Preheat oven to 425 degrees. Line two baking sheets with parchment paper or Silpats. In a mixing bowl, whisk together flour, cocoa powder and cinnamon, set aside. In a medium saucepan, combine water, milk, butter, sugar and salt and bring to a boil over medium heat, stirring occasionally to melt butter and dissolve sugar. Reduce heat to low, add flour mixture all at once and continue to cook, stirring constantly, until mixture forms ball, about 2 minutes. Transfer mixture to the bowl of an electric stand mixer and let cool, 3 minutes.
  • Using the paddle attachment, and with mixer set on low speed, beat eggs into dough one at a time (dough will separate after each egg is added, then it will slowly come together and become smooth). Transfer mixture to a large piping bag fitted with a round tip. Immediately pipe onto rounds, approximately 1 1/4-inches each, and spacing them 2-inches apart.
  • Bake in preheated oven 10 minutes, then reduce oven temperature to 375 and continue to cook 10 minutes longer, then turn oven off and allow to rest in warm oven 10 minute longer, or until they sound hollow when tapped. Remove from oven and pierce with a small knife to release steam. Cool completely on a wire rack then cut each in half. Pipe or spoon in cannoli cream filling. Sprinkle chocolate chips or chopped pistachios around edges of cream filling (I preferred mine with both). Dust with powdered sugar and for best results serve within 1 hour of filling.
  • *To strain mine, working in two batches, I placed the ricotta over several layers of paper towels then added more paper towels and squeezed some of the excess moisture out (you can do this twice if needed, you want to have some moisture but not a lot. Once the powdered sugar is added it makes it a bit runnier).

Cannoli Cream Puffs
Cannoli Cream Puffs

Italian Cream Puffs with Custard Filling

Makes 12

Ingredients

Refrigerated

  • 4 Egg yolks
  • 6 Eggs, large

Baking & Spices

  • 2 3/4 cups Ap flour, unbleached
  • 1/2 tsp Baking soda
  • 1/2 cup Flour
  • 3/8 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

Dairy

  • 9 1/2 tbsp Butter
  • 3 tbsp Butter, unsalted
  • 3 cups Whole milk

Beer, Wine & Liquor

  • 1 tbsp Rum

Liquids

  • 2 cups Water

Instructions

For the pastry

  1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
  2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
  3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.

For the custard

  1. In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
  2. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
  3. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.

Italian Cream Puffs with Custard Filling
Italian Cream Puffs with Custard Filling

Mousseline Cream

30 mins to make

Ingredients

Vegetarian

Refrigerated

  • 4 Egg yolks

Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1/3 cup Granulated sugar
  • 1 pinch Salt
  • 2 tsp Vanilla extract, pure

Dairy

  • 2/3 cup Butter, unsalted
  • 2 cups Milk

Instructions

  1. In a thick bottom sauce pan warm 2 cups of milk over low heat.
  2. In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
  3. Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
  4. Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
  5. Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
  6. Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.

Mousseline Cream
Mousseline Cream

Cream Puffs

37 mins to make, makes 16 large cream puffs

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs, large

Baking & Spices

  • 1 cup All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 large pinch Kosher salt
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla

Dairy

  • 1/2 cut into pieces cup 1 stick unsalted butter, unsalted
  • 1 1/2 cups Heavy cream

Liquids

  • 1 cup Water

InstructionsFor the Shells

  1. Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
  2. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
  3. Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
  4. With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
  5. Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off.
  6. Preheat oven to 425F. Line baking sheets with parchment or silpat.
  7. Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 2 inch round. Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart. (about 9 per baking sheet)
  8. Place the baking sheet in the oven and turn to heat up to 450F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set.
  9. Fill cooled pastries with creme chantilly (recipe follows) and dust with powdered sugar.

For the Creme Chantilly

  1. Whip cream by hand, in stand mixer with whisk attachment, or with a hand mixer until just starting to thicken.
  2. Add sugar and vanilla and continue whipping until soft to medium peaks form.
  3. Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.

Cream Puffs
Cream Puffs

Homemade Cream Puffs

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1/3 cup Cocoa
  • 2 cups Cool whip
  • 1 cup Flour
  • 2 (3.5 ounce) packages French vanilla pudding mix, instant
  • 6 cups Powdered sugar
  • 3/8 tsp Salt
  • 1/4 cup Sugar
  • 1 1/2 tsp Vanilla

Dairy

  • 1 cup Butter
  • 16 oz Cream cheese
  • 2 cups Heavy cream
  • 2 1/4 cups Milk

Liquids

  • 1 cup Water

Instructions

  1. Preheat oven to 425 degrees F

TO MAKE CREAM PUFF PASTRY:

  1. In a large pot, bring butter and water to a rolling boil. Stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.
  2. Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely.
  3. When the shells are cool, make FILLING

CREAM FILLING OPTION 1

  1. In a medium bowl, Mix together milk and vanilla instant pudding. Set aside.
  2. In a separate bowl, Beat whip cream and ¼ c. sugar until peaks form.
  3. Fold the whipped cream into the vanilla pudding until mixed in. Cover and set in fridge.

CREAM FILLING OPTION 2

  1. Beat cream cheese, cool whip, powdered sugar and vanilla together until smooth. When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.

TO MAKE FROSTING

  1. Melt butter and milk in microwave saft bowl. Add powder sugar, cocoa, salt and vanilla. Wisk together and pour into a lage zip lock bag. Cut a small corner off and drizzle chocolate over cream puffs.

Boston Cream Puffs

2 hrs to make

Ingredients

Vegetarian

Refrigerated

  • 4 Egg yolks, large
  • 2 Eggs, large

Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 1/2 tbsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 4 oz Semi-sweet chocolate
  • 1 tsp Vanilla extract, pure

Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Butter
  • 1/4 cup Heavy cream
  • 1 1/3 cups Whole milk

Liquids

  • 1/2 cup Water

Instructions

  1. For the Boston Cream Filling:
  2. In a medium saucepan, add the granulated sugar, cornstarch, and salt; whisk well to combine. All at once, add in the egg yolks and whisk until smooth. Add in 1/3 cup of the milk and whisk until combined; whisk in the remaining milk. Place the pan over medium heat. Cook the mixture, stirring constantly with a whisk, until thick and creamy, about 8 to 10 minutes. You will know the mixture is done when it's thick enough to coat the back of a spoon and almost resembles pudding. Remove pan from heat and whisk in the butter and vanilla; beat until smooth. Transfer the custard to a heatproof bowl and cover tightly with plastic wrap. Be sure to press the plastic wrap right against the surface of the pudding to prevent "skin" from forming. Use a small knife to poke a few holes in the plastic. Place bowl in the refrigerator for 1 hour, or until completely chilled and firm.
  3. For the Cream Puff Pastry:
  4. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  5. In a large saucepan, combine the water and cubed butter; bring to a light boil. All at once, add the flour and salt, stirring constantly until a smooth ball forms. Remove from heat and allow the mixture to rest for 5 minutes (set a timer as this recipe is time sensitive). Add in the eggs, one at a time, beating well after each addition. Continue beating until mixture is completely smooth.
  6. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving 2 inches in between each for spreading. Bake for 30-35 minutes or until puffy and lightly golden brown. Transfer the warm puffs onto a cooling rack. Using a serrated knife, immediately - and carefully - slice the puff shells in half, horizontally. Gently gut and discard the soft dough from the bottom half of the shell (leave the tops of the shells as is). Set shells aside (tops and bottoms) to cool.
  7. For the Chocolate Glaze:
  8. Place the chopped chocolate in a small, heatproof bowl; set aside. In a small saucepan, heat the cream to a light simmer; pour warmed cream over the chopped chip. Allow the mixture to stand for 1 minute, then gently stir until the chocolate is fully melted and the mixture is completely smooth.
  9. Assembly:
  10. Fill each cream puff with a few tablespoons of the Boston cream; replace the tops. Drizzle a tablespoon of the chocolate glaze on top of each. Serve at once, or keep cream puffs stored in the fridge for up to 3 days.

Chocolate Cream Puffs with Honey Rum Whipped Cream

45 mins to make, serves 12

Ingredients

Refrigerated

  • 4 Eggs

Condiments

  • 3 tbsp Honey

Baking & Spices

  • 1 pinch Cinnamon
  • 2 tbsp Cocoa powder
  • 7/8 cup Flour
  • 1 Powdered sugar
  • 1 pinch Salt
  • 1 cup Semi-sweet chocolate chips

Dairy

  • 1/2 cup Butter
  • 1 1/3 cup Whipping cream

Beer, Wine & Liquor

  • 2 tbsp Rum

Liquids

  • 1 cup Water

INSTRUCTIONS

Chocolate Cream Puffs

  1. Preheat oven to 400 degrees.
  2. In a large sauce pan, add water, butter and salt and bring to a boil.
  3. Add flour and cocoa powder and stir with wooden spoon until mixture forms a ball. Remove from heat.
  4. Let mixture cool 10 minutes.
  5. Add eggs, one at a time, stirring with wooden spoon until fully incorporated.
  6. Drop dough by heaping tablespoon onto parchment lined baking sheet.
  7. Bake for 30-35 minutes.
  8. Let cool completely before filling.

Honey Rum Whipped Cream

  1. In the bowl of an electric mixer, add whipping cream and beat with a whisk attachment until thickened.
  2. Add rum and honey and continue whipping until soft peaks form.

Chocolate Ganache

  1. In a small bowl, add chocolate chips and whipping cream.
  2. Microwave for one minute.
  3. Stir to combine.

To assemble cream puffs

  1. Slice cream puffs in half with sharp knife. Remove soft inner portion of cream puffs with spoon.
  2. Place bottom half of cream puff on serving plate.
  3. Top with spoonful of chocolate ganache.
  4. Add layer of 4 to 5 raspberries.
  5. Top with spoonful of whipped cream.
  6. Add top of cream puff.
  7. Sprinkle top of cream puff with powdered sugar.

Chocolate Cream Puffs with Honey Rum Whipped Cream
Chocolate Cream Puffs with Honey Rum Whipped Cream
 Whipped Mascarpone Cream Puffs
Whipped Mascarpone Cream Puffs

Whipped Mascarpone Cream Puffs

55 mins to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

Oils & Vinegars

  • 1 tbsp Vegetable oil

Dairy

  • 1 cup Butter
  • 1 cup Heavy cream
  • 8 oz Mascarpone cheese

Liquids

  • 1 cup Water

Instructions

For the eclairs:

  1. In a deep saucepan, combine butter and water. Bring to a boil, stirring until the butter is melted. Reduce heat to low and add flour and salt. Stir constantly until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat and let the mixture cool for 5 minutes.
  2. Add eggs one at a time, mixing (with a mixer) well after each addition.
  3. Preheat oven to 450F. Line a baking sheet with parchment paper.
  4. Using a spoon, spoon dough onto the parchment paper into 1 -1½ inch rounds.
  5. Bake cream puffs for 15 minutes at 450 F, then reduce the temperature to 325 F and bake for 20-30 more minutes until golden. Baking time may vary, depending on the size of puffs, type of oven and moisture of ingredients. Puffs need to rise and turn golden, but be careful not to burn them.
  6. Cool on a wire rack. Then cut tops off cooked pastry.

For the mascarpone whipped cream:

  1. In a small bowl, using a wooden spoon or a rubber spatula mix together mascarpone cheese and sugar until combined.
  2. In the bowl of a stand mixer beat heavy cream until stiff peaks form.
  3. Gently fold whipped cream into the Mascarpone mixture.
  4. Mix in vanilla extract.

For the chocolate garnish:

  1. Melt chocolate chips with vegetable oil over a double boiler.

To assemble:

  1. Fill cream puffs with whipped mascarpone cream. Add diced strawberries to each one, then cover with the top part of the shell. Drizzle with melted chocolate on top.
  2. Chill for 15 minutes, then serve. Store in the fridge for up to 4 days.

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.