Best 8 Creep Puffs Recipes

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Welcome to the ultimate guide to mastering the art of creating creep puffs, a delightful and mysterious culinary treat that is sure to leave your taste buds singing. As we embark on this delectable journey, you will discover the secrets behind the perfect creep puff, from selecting the freshest ingredients to perfecting the delicate balance of flavors that make this dish so irresistible. Whether you are a seasoned baker looking to expand your repertoire or a novice cook ready to explore new culinary frontiers, this article will provide you with everything you need to create hauntingly delicious creep puffs that will be the highlight of any gathering. So gather your ingredients, prepare your kitchen, and let us delve into the world of creep puffs, where the ordinary becomes extraordinary.

Let's cook with our recipes!

CREAM PUFFS



Cream Puffs image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

Steps:

  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CREEP PUFFS



Creep Puffs image

Make and share this Creep Puffs recipe from Food.com.

Provided by SomebodysMother

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup water
1/2 cup butter
4 eggs
1 cup flour
1/4 teaspoon salt
9 1/2 ounces caramel sauce or 9 1/2 ounces white chocolate sauce

Steps:

  • Boil the water and butter in a pot. As it begins to really boil, stir in the flour and salt. As you stir, the mixture will form into a ball. Move that to a mixing bowl and fold in a beaten egg one at a time - mixing between each one.
  • Drop by the tablespoon onto an ungreased cookie sheet (non-stick is great too). Be sure to space them apart and place in a preheated, 425 degree oven. Bake until golden brown (about 20 minutes -- maybe longer). Let shells cool.
  • When the shells are cool, using a pastry bag, fill the shells with Somebody's Mother's chocolate, caramel, or white chocolate sauces. To vary the recipe, you can fill the shells with ice cream and drizzle one or more of the sauces over the tops of the shells.

GRAMMY'S GIANT CREAM PUFFS



Grammy's Giant Cream Puffs image

Provided by Food Network

Time 3h30m

Yield 15 to 18 small puffs

Number Of Ingredients 10

1 stick unsalted butter
1 cup boiling water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Grammy's Cream Puff Filling, recipe follows
Powdered sugar, for dusting
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
  • Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
  • Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
  • Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

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

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne 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. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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

CREAM PUFFS I



Cream Puffs I image

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

Steps:

  • For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  • Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g

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.

Tips:

  • Use fresh ingredients: The fresher your ingredients, the better your creep puffs will taste. This is especially true for the milk and eggs.
  • Don't overmix the batter: Overmixing the batter will make your creep puffs tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for 30 minutes before cooking will help it to develop its full flavor.
  • Cook the creep puffs over medium heat: Cooking the creep puffs over medium heat will help them to cook evenly and prevent them from burning.
  • Don't overcrowd the pan: When cooking the creep puffs, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Serve the creep puffs immediately: Creep puffs are best served immediately after they are cooked, when they are still warm and fluffy.

Conclusion:

Creep puffs are a delicious and easy-to-make breakfast or snack. With just a few simple ingredients, you can create a batch of light and fluffy creep puffs that the whole family will love. So next time you're looking for a quick and easy breakfast or snack, give creep puffs a try. You won't be disappointed!

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