This classic cream puff recipe starts begins by making pâte à choux. Then each cream puff is filled with a rich pastry cream.
Homemade Cream Puffs are better than the bakery. You won't believe how simple and easy these elegant little pastries are to make! #creampuffs #creampuffrecipe #dessert #dessertrecipe
Homemade cream puffs are amazing and this recipe is so easy to make. They are a crowd-pleaser for sure! Using just a few simple ingredients you probably already have at home. This recipe will teach you how to make the choux pastry shells and the sweetened whipped cream which will be used for the filling. I also give a few tips to help you along the way troubleshoot any issues that may arise.
Cream puffs filled with ice cream should be stored in the freezer, but you can also refrigerate or freeze the puff shells and add the filling later.
Cream puffs are made from a choux pastry (aka pâte à choux) which is just a light pastry dough made with flour, eggs, butter, and water. The puffed up hollow shells are perfect for filling with pastry cream or whipped cream for an easy, elegant dessert!
My Aunt Pat's Cream Puffs are truly famous with my family and everyone I've ever made them for. Read the instructions completely for successful pastries. The recipe is not hard, there are a lot of recipe tips to help ensure perfect cream puffs.
These Cream Puffs are light and crisp with the most delicious cream filling you're going to absolutely love! It's a simple and easy recipe with classic flavors.
Ingredients: 1 stick butter (8 Tablespoons) 1 cup water 1 tsp vanilla 4 eggs 1c flour MOM’S FAMOUS FILLING: 1 pint heavy cream 1 package (3.4 OUNCES) instant vanilla pudding ⅓ cup milk Makes approx
Make these homemade ritz crackers with only 5 simple ingredients you likely have on hand! They have that same buttery, flaky texture of store-bought crackers and are so satisfying to make yourself for a crunchy snack!
Reposting for 2016: Homemade Cream Horns and SO EASY when you opt for store bought puff pastry! I was going for QUICK and easy - not 'pretty' this time. But had I used a pretty star tip these could be guest-worthy! Note; You WILL need a 'form' to make these. Our Great Grandmothers used round clothespins, but I prefer a cream horn mold as it makes them tapered from larger to smaller which not only makes them pretty but makes them simple to fill. Quick and Easy Cream Horns 1 package Puff Pastry (2 to a package, makes about 32 total if you use both sheets) 1 recipe cream filling* Sugar (or Xylitol sugar substitute) for sprinkling Thaw the puff pastry according to directions. I used just 1 of the two sheets and it makes about 15-16 cream horns so the whole package would make about 32. Preheat your oven to 400 degrees. Lay the puff pastry out on parchment paper (or lightly flour your counter). Slice the pastry about every half-inch to make about 15 strips or if you want to make them larger, about 8 1-inch slices. Wrap one long strip of pastry around your mold. Leave the large round end open without it overlapping to make removal easier later. I spray the tops with butter flavored Pam and then sprinkle with large crystals of sugar or natural sweetener. Bake on a lightly greased or non-stick baking sheet for about 10-12 minutes until golden brown and crisp. While they are baking, mix up your favorite butter cream or other filling. Removal from oven, remove from pan to a cooling rack and let cool completely. Use a pastry bag with a large tip to squeeze filling into each horn. These are wonderful if you can let them set up or even refrigerate them to chill the filling but they are delicious eaten immediately too! Use whatever filling YOU like. A simple whipped cream, sweetened a bit and a dash of vanilla is good but I like this filling as it's not picky about the temperature so 'room temp' or serving a hot summer evening is no problem. Filling (half this recipe for the recipe above) 1 c Crisco 1 c butter 4 c powdered sugar 4 t vanilla 3/4 c marshmallow creme Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms. Does not need to be refrigerated for storage. Makes homemade cream puffs effortless Wrapping around a form Sprinkled with Xylitol or Sugar and ready to bake Mix up your filling Baked golden brown Leave the end open so you can slide it right off the form __________________________________
Raspberry almond puff pastry Danish is a shortcut Danish recipe with an easy flaky pastry so you can focus on the creamy filling!
These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!
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