Best Mini Cream Filled Delights 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.

AMAZING AND FOOLPROOF CREAM PUFFS

Steps:

• Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).
• In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.
• Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.
• Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.
• Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).
• Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).
• Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.
• Repeat the filling and baking process with the remaining dough.
• For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.
• Remove from the heat and stir in the butter and vanilla.
• Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.
• For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).
• Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.
• The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.

MINI CREAM FILLED DELIGHTS

Steps:

• 1. To make the filling: In medium size bowl combine all ingredients except the mini chips. Mix until combined. (I use a hand mixer). Add the chocolate chips and fold to evenly incorporate. Cover with plastic wrap and put in the fridge while you prepare and bake the cookies.
• 2. To make the cookies: Pre heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In medium size bowl, combine flour, baking soda, baking powder and salt. Stir with a spoon or fork to combine. Set aside.
• 3. In large bowl, with hand mixer, combine butter and sugar and mix until smooth and airy (about 2-3 minutes). Add eggs and vanilla and continue to mix remembering to scrape down the sides of the bowl. When mixture is smooth, add half the dry ingredients into the wet and mix on low. Add the rest of the dry ingredients until dough is smooth. Don't be surprised if the dough is sticky. It's supposed to be.
• 4. Using a teaspoon or small cookie scoop, form dough into small balls about 3/4 inch each. Place on baking sheets, flatten slightly with a spoon and bake 10 minutes. Remove from oven and cool slightly on cooling rack, then remove to paper or kitchen towels to cool completely. You will get about 90 cookies.
• 5. Remove filling from the refrigerator and when cookies are cooled, take a teaspoon of the filling and place it on the flat side of a cookie. Now take a second cookie and cover the filling to make a sandwich. Now you only have 44 more times to do this. But it's worth it. Dust with confectioners' sugar.
• 6. If ninety cookies seems daunting, make the cookie balls bigger, 1-1/4 inches in diameter and bake them 12 minutes. I've done this too. The work does go faster and the end result is just as delicious.
• 7. I store these in the refrigerator wrapped in an air tight container, and take them out about 20-30 minutes before I serve them.

CHERRY DELIGHT DESSERT

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.