Recipes

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

 

[ChiliPepper]

 

NATIONAL CREAM PUFF DAY January 2

National Cream Puff Day on January 2 is for dessert and pastry lovers alike to celebrate this delicious French creation all day long.

 

Originating in France, cream puffs are also known as profiterole and choux a la creme. Cream puffs are a French dessert pastry filled with whipped cream, pastry cream, ice cream or custard. They may be served plain or can be decorated with chocolate sauce, caramel sauce, or dusted with powdered sugar.

Borrowed from the French, the word “profiterole” has existed in English since 1604. The “cream puff” has been found on United States restaurant menus since around 1851.

To prepare cream puffs, a pastry chef pipes a choux paste through a pastry bag or dropped with a pair of spoons into small balls onto a pan, then baked to form hollow puffs.  

After cooling, the cream puffs are injected with a filling using a pastry bag and narrow piping tip or by slicing off the top, filling the puff, and then reassembling.

[ChiliPepper]

Cheater's Cream Puffs (Puff Pastry)

My mom made the world's best cream puffs from scratch when I was a kid. As wonderful as they are, they are really time consuming and touchy.

This recipe gives you all of the flaky texture and sweet, creamy filling without all of the fuss. Personally, I like these better for parties, etc. because the filling holds up better than the traditional sweetened whipped cream filling.

So impressive that you'll love to use them for buffet tables, showers and special events... just don't tell them how easy they were!

Yield: 8

Ingredients:

1/2 pkg. 17.3 oz. frozen puff pastry (not phyllo dough)

1 cup milk

1 pkg. 4 serving size vanilla instant pudding

1/2 cup Cool Whip - completely thawed

1 square baker's semi-sweet baking chocolate, melted or caramel sundae topping with toasted almonds

Directions:

1. Preheat oven to 400 degrees. Unfold pastry sheet (not phyllo) on a lightly floured surface and roll into a 10" square. Cut into 8-9 rounds using a glass or a 3" cookie cutter.

2. Place on ungreased baking sheet or parchment paper and bake for approximately 10 minutes. Cool completely.

3. Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.

4. Cut cream puffs in half horizontally. Spoon pudding mixture evenly onto bottom half; cover with top half.

5.Drizzle with melted chocolate or any sundae topping, toasted almonds, toasted coconut and/or powdered sugar.

[RespectLife]

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@ChiliPepper wrote:

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@ChiliPepper 

I'd like to eat 5 lbs right now!!  Man, that looks like good quality!

[RespectLife]

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@ChiliPepper wrote:

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AWWW !!!

That face!!! Such a precious kitty @ChiliPepper 

[RespectLife]

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@ChiliPepper wrote:

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Aww, dang!  After I made that comment about eating 5 lbs of bacon, you had to go post this little cutie!!  I take it back!!!

@ChiliPepper 

[RespectLife]

Anyone ever made real cream puffs?

I see them on the baking shows all the time!!!

I made a 'Pata Choux' cake once....it missed...LOL

[AuntMame]

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@RespectLife wrote:

Anyone ever made real cream puffs?

I see them on the baking shows all the time!!!

I made a 'Pata Choux' cake once....it missed...LOL

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I used to make cream puffs from scratch when my mom visited because she loved them. For the filling I would use cooked custard like the kind in eclairs rather than whipped cream. 

They're not hard to make. 

Haven't made them in years because DH doesn't like them, and I don't want to be alone in the house with an uneaten plate of cream puffs. DH's food preferences never fail to leave me puzzled. Who doesn't like cream puffs??