Best 6 Mini Cream Puffs Recipes

FINGER-LICKING GOOD MINI CREAM PUFFS

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.

MINI CREAM PUFFS

Steps:

• 1. Put water and butter in a heavy saucepan. Bring to a boil until butter melts. Add salt.
• 2. Remove from heat and add flour and stir until smooth and return to heat and continue stirring until mixture forms a smooth mass, and the bottom on the pan is coated with a fine film. (this indicates that the flour is cooked)
• 3. Remove from heat and place mixture in the bowl of a food processor using the plastic dough blade. Add eggs one at a time, pulsing the batter until very smooth. (I started doing it this way when my shoulders would hurt so much from fibromyalgia that I couldn't beat the eggs in by hand any longer, now I wouldn't do it any other way)
• 4. Once the eggs have been incorporated into the dough it may be covered and left at room temperature for an hour or so.
• 5. Preheat oven to 425-degrees. Pipe dough with a pastry bag with 1/2 inch round tip onto parchment covered baking sheets, forming mounds 1 inch in diameter and 3/4 inch high. Lightly smooth the tops of each mound.
• 6. Bake for 10 minutes, Reduce heat to 375-degrees and continue baking until the puffs are golden brown about 20 minutes. Reduce heat to 325-degrees and bake until puffs are firm and the inside is not sticky or doughy.
• 7. Cool puffs on a wire rack. They may be used immediately or frozen in airtight container. To use, warm in a preheated oven for a few minutes.
• 8. SHRIMP AND CRAB FILLING: Toss together bread cubes, onions, melted butter and eggs. Cover and refrigerate overnight.
• 9. Next day add celery, shrimp, crab and mayonnaise. Taste for seasoning. May need salt and pepper and a little lemon juice.
• 10. Use for filling mini cream puffs, canape`s or to make a sandwich with the filling. It is good enough to eat by itself. Bread extends the filling without compromising on flavor and taste.

FILLINGS FOR THE MINI CREAM PUFFS

Steps:

• 1. Chicken filling Fill small cream puffs and use as hor d'oeuvre's
• 2. Shrimp filling Fill small cream puffs also and use for hor d'oeuvre's
• 3. Ham filling Combine and mix with enough sour cream to moisten fill cream puffs

DIABETIC MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. Spray a cookie sheet with Pam.
• Bring water and salt to a full boil. Stir in margarine until melted.
• Add flour, all at once. Stir until mixture forms a ball.
• Remove from heat and let stand for 5 minutes.
• Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
• Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
• Turn oven off and prick Puffs on sides with a toothpick.
• Return to oven and let stand for 10 minutes. Cool completely!
• With sharp knife, carefully remove the tops of the puffs.
• Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
• 3 Puffs per serving.
• Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.

MINI CHOCOLATE CREAM PIE PUFFS

Steps:

• 1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or spray with nonstick spray.
• 2. Unfold thawed pastry dough on floured surface. using a small round cookie cutter, cut as many rounds from the dough as you desire. Place rounds on prepared pan and brush with optional egg wash. (The egg wash will give them a nice golden color when baked.) Bake in preheated oven for about 11 minutes until golden and puffed. Remove and allow to cool completely.
• 3. While puffs are baking, prepare pudding mix and milk. Beat with mixer until slightly thickened. Gently fold in 8 oz. of cool whip. Store in refrigerator until ready to use.
• 4. OPTIONAL HOMEMADE WHIPPED CREAM: In a chilled bowl with chilled beaters, whip the cream and sugar until stiff peaks form. Store in refrigerator until needed.
• 5. TO ASSEMBLE: Pipe the chocolate mousse onto the cooled puffs. Pipe a little whipped cream and then garnish with chocolate shavings. Serve.

DIABETIC MINI CREAM PUFFS

Steps:

• 1. 1.Prheat oven to 400F. Spray a cookie sheet with Pam. 2.Bring water and salt to full boil. Stir margarine until melted. 3. Add flour, all at once. Stir until mixture forms a ball. Remove from heat and let stand for 5 minutes.
• 2. 5.Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny. 6.Drop dough by teaspoons into baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown. 7.Turn oven off and prick puff on sides with toothpick.
• 3. 8.Return to oven and let stand 10 minutes. Cool completey. 9. With sharp knife, carefully remove the tops of the puffs. 10.Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
• 4. 11. 3 Puffs per serving 12.Each serving supplies 1/2 fat exchange(margarine),1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange(pudding) and 5 optional calories.