Best 5 Cookies Cream Puffs Recipe By Tasty Recipes

CREAM PUFFS

Steps:

• 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.

CUTE CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!

COOKIES & CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a knife, separate the cream from the cookies, and place them in two separate bowls.
• Crush cookies in a blender or a food processor until fine. Set aside.
• In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup (40 grams) of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
• Add in the eggs one a time, stirring until the dough becomes a paste.
• Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch mounds.
• Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip.
• Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
• Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
• Sprinkle any remaining cookies crumbs on top of each cream puff.
• Enjoy!

SOFT SUGAR COOKIE PUFFS

Steps:

• In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed., Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

GRANDMA MARY'S CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
• Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
• Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
• Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
• Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
• Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.