Best 20 Cream Puffs Recipes

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Cream puffs, those light and airy pastries filled with a sweet and creamy filling, have captivated taste buds for centuries. With their delicate choux pastry shells and velvety cream centers, they offer a delightful treat that is both visually appealing and irresistibly delicious. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create the perfect cream puffs can be an exciting and rewarding experience. In this comprehensive guide, we will unveil the secrets of crafting this classic pastry, providing step-by-step instructions, expert tips, and a selection of delectable fillings to elevate your cream puffs to new heights of indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

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.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

CLASSIC CREAM PUFFS



Classic Cream Puffs image

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 28

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  • Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

CREAM PUFFS



Cream Puffs image

These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 10

Number Of Ingredients 15

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon rum extract
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Powdered sugar
2 cups whipping cream
1/4 cup granulated or powdered sugar
1 teaspoon peppermint extract
5 or 6 drops red or green food color

Steps:

  • Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  • On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  • Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!

Provided by Bren

Categories     Desserts     Chocolate Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

½ cup water
¼ cup shortening (such as Crisco®)
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
1 pinch salt
2 eggs, at room temperature
⅓ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup whipping cream
¼ cup heavy whipping cream
2 ounces semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
  • Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
  • Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
  • Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
  • Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
  • Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
  • Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
  • For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g

STATE FAIR CREAM PUFFS



State Fair Cream Puffs image

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
2 tablespoons 2% milk
1 large egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

CREAM PUFFS WITH CUSTARD FILLING



Cream Puffs With Custard Filling image

This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!

Provided by hungrykitten

Categories     Dessert

Time 50m

Yield 12-18 cream puffs

Number Of Ingredients 11

1/2 cup water
1/4 cup margarine
1/2 cup sifted flour
2 eggs
2 tablespoons margarine
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

Steps:

  • For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
  • Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
  • Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
  • Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
  • Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
  • For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
  • Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

FINGER-LICKING GOOD MINI CREAM PUFFS



Finger-Licking Good Mini Cream Puffs image

This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
VANILLA FILLING:
1 package (3.4 ounces) instant vanilla pudding mix
1-3/4 cups 2% milk
1 cup frozen whipped topping, thawed
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BEST EVER CREAM PUFFS WITH VANILLA FILLING



Best Ever Cream Puffs With Vanilla Filling image

These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.

Provided by ashleyvonrock

Categories     Dessert

Time 55m

Yield 24 cream puffs, 4-6 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 teaspoon salt
1 cup flour
4 eggs
5 ounces instant pudding mix (1 large box, flavor of your choice, I use vanilla)
8 ounces milk (1 cup)
8 ounces Cool Whip (1 regular container)

Steps:

  • preheat oven to 450 degrees.
  • bring butter/margarine and water to a boil in medium saucepan.
  • take off heat
  • stir in all flour and salt until it balls up.
  • let cool 10 minutes
  • beat in eggs, one at a time.
  • drop by spoonfuls onto greased cookie sheet.
  • bake for 15 minutes.
  • reduce heat to 325 degrees.
  • bake for 25 minutes.
  • Do Not Open The Oven during this time.
  • Start the cream filling during cooking.
  • mix instant pudding with milk.
  • add cool whip
  • blend until smooth.
  • slice open shells and fill with filling.
  • sprinkle with powdered sugar.

CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)



Choux Pastry (For Cream Puffs, Eclairs, Etc) image

Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.

Provided by Random Rachel

Categories     Dessert

Time 40m

Yield 1 batch of dough

Number Of Ingredients 5

2 ounces butter or 2 ounces margarine
3/4 cup water, scant
1/2 cup flour, heaping
2 eggs, beaten
1 tablespoon sugar (optional)

Steps:

  • Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
  • For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
  • Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
  • Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
  • They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.

Nutrition Facts : Calories 777.1, Fat 56.1, SaturatedFat 32.4, Cholesterol 493.9, Sodium 553.5, Carbohydrate 48.5, Fiber 1.7, Sugar 0.6, Protein 19.5

CHOCOLATE-FILLED CREAM PUFFS



Chocolate-Filled Cream Puffs image

"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.

LEMON CREAM PUFFS



Lemon Cream Puffs image

The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Our Test Kitchen staff used a bit of cocoa to turn traditional cream puffs into these extraordinary desserts. Guests will think you spent hours fussing over the tender chocolate pastries, which are filled with a rich creamy mixture and fresh strawberries.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 tablespoons baking cocoa
4 eggs
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 cups heavy whipping cream, whipped
3 cups coarsely chopped fresh strawberries

Steps:

  • In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

Nutrition Facts : Calories 331 calories, Fat 25g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY CREAM PUFFS



Strawberry Cream Puffs image

Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 cream puffs.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups heavy whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

Steps:

  • In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

CREAM PUFFS II



Cream Puffs II image

These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.

Provided by bluebayou

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 12

Number Of Ingredients 9

1 cup water
½ cup butter
1 cup sifted all-purpose flour
¼ teaspoon salt
4 eggs
1 pint heavy cream
1 tablespoon white sugar
½ teaspoon vanilla extract
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
  • Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
  • In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 14.7 g, Cholesterol 136.3 mg, Fat 26.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 15.8 g, Sodium 168.5 mg, Sugar 5.1 g

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE



Cream Puffs with Ice Cream and Hot Fudge Sauce image

The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
4 large eggs, lightly beaten
1 egg yolk beaten with 1 teaspoon water, for egg wash
2 to 3 pints vanilla ice cream, for serving
Hot Fudge Sauce for Cream Puffs with Ice Cream

Steps:

  • Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
  • Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
  • Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
  • With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
  • Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
  • Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
  • With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
  • Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
  • Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
  • Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY



Chocolate Strawberry Cream Puffs Recipe by Tasty image

Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips

Provided by Alix Traeger

Categories     Desserts

Yield 15 servings

Number Of Ingredients 11

10 strawberries
2 egg yolks
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
1 cup flour
1 tablespoon vanilla
3 eggs
1 cup chocolate chips

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut the tops off the strawberries and cut into pieces. Set aside.
  • In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
  • Once the mixture starts to thicken, add in the strawberries, 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 stir until the dough comes together in a ball. Remove from heat.
  • Add in the vanilla and 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 (2½ cm) mounds.
  • Bake for 20 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 chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
  • Dip the top of each filled cream puff into the chocolate, dripping off any excess.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams

CUTE CREAM PUFFS RECIPE BY TASTY



Cute Cream Puffs Recipe by Tasty image

Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags

Provided by Julie Klink

Categories     Desserts

Yield 10 cream puffs

Number Of Ingredients 14

¼ cup dark chocolate, melted
½ cup unsalted butter, 1 stick
½ cup water
½ cup milk
3 tablespoons granulated sugar
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 egg, beaten, for egg wash
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 small piping bag, or zip-top bag
2 large piping bags, or zip-top bags with standard round tips

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!

Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams

PUMPKIN CREAM PUFFS



Pumpkin Cream Puffs image

Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.

Provided by CarolynWG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 15

Number Of Ingredients 9

½ cup butter
1 cup water
1 pinch salt
1 cup all-purpose flour
4 eggs
2 cups heavy cream
½ cup confectioners' sugar, plus extra for dusting
1 ½ teaspoons pumpkin pie spice, or to taste, plus extra for dusting
½ (15 ounce) can pumpkin puree

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
  • Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
  • To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
  • Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
  • Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g

CURRIED CHICKEN CREAM PUFFS



Curried Chicken Cream Puffs image

I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 14

1/2 cup water
1/3 cup butter, cubed
Dash salt
1/2 cup all-purpose flour
2 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon curry powder
Dash pepper
1-1/2 cups cubed cooked chicken
1/3 cup slivered almonds, toasted
1 green onion, chopped

Steps:

  • In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

Nutrition Facts : Calories 98 calories, Fat 8g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE



Coffee-Filled Cream Puffs with Chocolate Glaze image

Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 16 to 18

Number Of Ingredients 16

1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
1 1/2 cups whole milk
1/2 cup strong, freshly brewed espresso
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 cup all-purpose flour
4 large eggs
4 ounces semisweet chocolate (61%), chopped
1/2 cup heavy cream

Steps:

  • Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
  • Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
  • Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
  • Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
  • Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
  • Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
  • Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

Tips:

  • Use cold ingredients: This will help the cream puffs rise properly.
  • Don't overmix the batter: Overmixing will make the cream puffs tough.
  • Pipe the batter evenly onto the baking sheet: This will help them bake evenly.
  • Bake the cream puffs until they are golden brown: This will ensure that they are cooked through.
  • Let the cream puffs cool completely before filling them: This will prevent the filling from melting.
  • Be creative with your fillings: You can use anything from whipped cream to pastry cream to ice cream.

Conclusion:

Cream puffs are a delicious and versatile treat that can be enjoyed by people of all ages. With a little planning and effort, you can easily make cream puffs at home. Just be sure to follow the tips above to ensure that your cream puffs turn out perfect.

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