MINI CREAM PUFFS
Once I was intimidated just by the thought of making cream puffs. It is really much, much easier than you think. These little puffs may be filled with almost anything. I will share my Shrimp and Crab filling that I use most often, but I have used most everything from egg salad to vanilla pudding and then frosted with...
Provided by Marsha Gardner
Categories Other Desserts
Number Of Ingredients 15
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.
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Marlene Shippy
[email protected]These cream puffs were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
Zebi Mangat
[email protected]I'm not a baker, but I was able to make these cream puffs without any problems. They were delicious and I'm so glad I tried this recipe.
Concepcion Ramirez
[email protected]These cream puffs were amazing! I made them for a party and everyone loved them. They were so easy to make and they turned out perfectly.
Leo Macklin
[email protected]I followed the recipe exactly and my cream puffs turned out great. They were light and fluffy, with a crispy outer shell and a creamy, custard-like filling. I would definitely recommend this recipe.
Joe Slacker Gentry
[email protected]These cream puffs were a disaster. The dough was too sticky and the puffs didn't rise properly. The filling was also too runny.
Atikul Islam Shaun
[email protected]I've made cream puffs before, but this recipe is by far the best. The puffs were perfect and the filling was divine. I will definitely be making these again and again.
Jariyah Hart
[email protected]These cream puffs were a bit more challenging to make than I expected, but they were worth the effort. They turned out beautifully and tasted even better than they looked.
Sobuj Hassan
[email protected]I'm not a big fan of cream puffs, but I tried this recipe and was pleasantly surprised. The puffs were crispy and the filling was creamy and flavorful. I would definitely make these again.
Carter Boyd
[email protected]I made these cream puffs for a party and they were a huge hit! Everyone loved them. They were so light and fluffy, and the filling was delicious.
Sa Ir
[email protected]These cream puffs were a delight! The recipe was easy to follow and the results were amazing. The puffs were light and airy, with a crispy outer shell and a creamy, custard-like filling. I highly recommend this recipe to anyone who loves cream puffs.