Best Easy Cream Puffs Recipes

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

EASY CREAM PUFFS WITH VANILLA FILLING

Steps:

• For the puffs: Preheat oven to 400.
• Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
• Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
• Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
• Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
• Remove from oven, and cool to room temperature.
• For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
• Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
• For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
• Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.

EASY 'CREAM PUFFS'

Steps:

• Beat pudding mix and milk with whisk 2 min. Refrigerate 5 min.
• Fill croissants with pudding. Drizzle with chocolate.

EASY CREAM PUFFS RECIPE - SHUGARY SWEETS

Steps:

• Preheat oven to 400 degrees F. Line two baking sheets with parchment paper, set aside.
• In a medium saucepan, add the butter and water. Bring to a boil over medium high heat. When it begins to boil, remove from heat and whisk in the flour and salt.
• Pour flour mixture into a mixing bowl and add in eggs, one at a time, beating well after each addition. Add in vanilla extract at the end.
• Spoon (or pipe) the choux dough onto parchment paper into small mounds (15 total).
• Place in the 400 degree oven for 15 minutes, then, without removing them, lower the oven temperature to 350 degrees. Cook for an additional 25 minutes. When done, prick the tops with a toothpick to allow the steam to release.
• Place them back in the oven, turned off, with the door slightly ajar and allow to cool/dry for 15 minutes.
• Then remove from oven and cool completely before filling.
• For the filling, whisk together the vanilla pudding mix with the vanilla extract and heavy whipping cream until blended. Refrigerate filling until puffs are completely cooled or for one hour.
• To assemble, slice each cream puff in half, add filling, place the top back on and sprinkle generously with powdered sugar.
• Serve cold and enjoy!

EASY CREAM PUFFS

Steps:

• 1. Pre-heat the oven to 425 degrees, in a sauce pan bring water, sugar, and butter to a rolling boil.
• 2. Remove from heat and stir in all the flour, mix until all flour is incorporated, then return to the burner and cook, stirring consistently for about 30 seconds to remove excess liquid. Remove from heat.
• 3. Add one egg, stir until the egg is incorporated, then add the next egg, follow the same procedure until all eggs have been added.
• 4. Place on a greased and floured cookie sheet by small spoonful's, leaving about 1 1/2 inches between each spoonful. Bake at 425 for 15 minutes, then lower the temperature to 375 for 20 minutes, remove from oven and let cool.
• 5. When cool cut off the tops and remove the center. Then fill with your favorite filling such as spinach dip or whipped cream cheese and sugar with fruit. This recipe works for either sweet or savory.