Does Anyone Know A Good Cream Puff Recipe??

Question

I need a really good cream puff recipe. Like the cream puffs at the milwaukee,Wi state fair! They are DElicIous!

Thanks!

Answer 1

*THE WISCONSIN STATE FAIR CREAM PUFF

1 cup water

4 Tbsp (1/2 stick) butter

1/4 tsp. iodized salt

1 cup all-purpose flour, sifted

4 eggs

1 egg yolk, lightly beaten

2 Tbsp. milk

2 cups whipping cream, whipped with vanilla extract and sugar

Sifted powdered sugar

1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

7. Bake 35 minutes, until puffed, golden brown and firm.

8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar.

*Cream Puff Recipe and Chocolate Eclair

Cream Puff Recipe

1 cup water

1/2 cup butter (1 stick)

1 cup sifted all-purpose flour

1/4 teaspoon salt

2 tablespoons cornstarch

4 large eggs

Vanilla custard, sweet whipped cream or pudding

Bring the water and butter to a boil in a medium-size saucepan. While it is heating sift together the flour, salt, and cornstarch. Add the flour mixture to the boiling water all at once, stirring quickly and constantly with a wooden spoon until the mixture forms a ball around the spoon. Remove from the heat.

Add the eggs one at a time, beating well with each addition, to form a smooth, stiff, glossy dough.

Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, about 2" apart. Bake in a preheated 375°oven until light golden brown and firm, 25 to 35 minutes. Cool thoroughly.

Cut the puffs in half horizontally and fill the bottoms with about 1 tablespoon vanilla custard, whipped cream or chocolate, vanilla, or lemon pudding each. Replace the tops. Dust with confectioner's sugar, if desired. Makes about 24 mini cream puffs.

---Chocolate Eclair Recipe----

# Prepare the dough (choux paste) as above. Using a pastry bag with a large, plain tip, form the dough into 3" long rectangles. Bake and fill as above, and frost the top with chocolate frosting and/or chocolate shavings

*Creamy Puffs

     ---Puffs----

     1/2 cup shortening

     1 cup boiling water

     1 cup sifted all-purpose flour

     1/4 teaspoon salt

     4 eggs, unbeaten

    --- Filling----

     1/2 cup sugar

     5 tablespoons flour

     dash salt

     2 cups milk

     2 egg yolks, slightly beaten

     1 teaspoon vanilla

----Puffs:----

Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread.

Bake at 425° for 20 to 25 minutes, until pastry is golden brown. Cool completely.

-----Filling:-----

In top of a double boiler combine the sugar, flour, and salt together. Add milk and mix well. Add egg yolks and blend. Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly. This should take about 10 minutes. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Add vanilla.

Slit each cooled cream puff and fill with the cream filling. Put tops back on and dust with confectioners' sugar. Makes about 18 cream puffs.

ENJOY :-)

Answer 2

Basic cream puffs are very easy to do (and fun).  You can whip them up in no time, and fill them with all sorts of things:  vanilla or chocolate pudding, whipped cream & berries, ice cream; homemade Bavarian cream.  I also make miniature ones and fill them with egg salad or ham salad for appetizer trays.   You can pile up the dessert ones, into a pyramid, and drizzle chocolate syrup over the pyramid, with dollops of whipped cream (I stuck long candles out of one for my husband's birthday)....

BASIC CREAM PUFFS

1 c. water

1/2 c. butter

1 c. all purpose flour

4 eggs

Heat oven to 400.  Heat water & butter to rolling boil;  stir in flour.  Stir vigorously over leat heat about 1 min or until mixture forms a ball.  Remove from heat and beat in eggs (all at one time);  beat vigorously until smooth (it will look weird at first - keep beating!).  Drop dough by scant 1/4-cupfuls about 3" apart on ungreased baking sheet.  Bake 25-35 min, or until puffed and golden.  Cool on rack.  Cut off tops; pull out filaments (good to eat:).  Carefully fill puffs; replace tops ..... makes about 12

Answer 3

Gateau St. Honore

Yield:  8 huge servings

For Pastry Base:

12 ounces flour

6 ounces cold butter, cut into small pieces

1 egg yolk

1 tablespoon sugar

1 tablespoon ice water

For Choux Pastry:

1/2 pint water

2 ounces butter

4 ounces flour, sifted

3 eggs

Pinch of salt

Pastry Cream:

1 pint milk

1 vanilla bean

4 ounces superfine sugar

3 egg yolks

2 ounces sifted flour

1/2 teaspoon vanilla extract

Filling:

1 1/2 pints heavy whipping cream

5 dessert spoonfuls sugar

Toffee:

4 ounces water

8 ounces sugar

1 dessert spoonful glucose*

Garnish:

8 ounces candied fruit, diced

3 ounces dark chocolate, melted, spread to set, and curled with a pastry scraper

*available at candy supply store

For Pastry Base:

Preheat oven to 425 degrees F. Sift flour onto a board or into a medium bowl. Make a well in the center. Add butter and egg to well and mix them together. Mix sugar into butter and eggs. Combine with the flour, adding water as needed. Allow pastry to stand for 30 minutes before rolling. Roll into a 10-nch round. Place on greased baking sheet. Cover with a round of greased parchment paper and weigh pastry down with dried beans or pie weights. Bake 10 minutes, then remove paper and weights. Bake 10 minutes more. Remove from oven and let cool.

For Choux Pastry: Bring water and butter to a boil in a saucepan. Add sifted flour to pan, all at once,and beat hard until mixture is smooth and comes away from the sides of the pan. Turn out onto a plate to cool.

When cool, place the pastry in a medium bowl and add the eggs, one at a time, beating hard in between each addition. Add the salt.

Preheat oven to 425 degrees F. Place the pastry into a piping bag with a large nozzle and pipe small nut shapes onto a greased, floured baking sheet. Bake for 12 minutes. Turn off the heat and keep pastry in oven for 20 more minutes to dry out the centers. Cool and store in an airtight container until ready to use.

Pastry Cream:

In medium, heavy-bottomed saucepan, slowly bring milk and vanilla bean to a boil. Discard the bean.

In a separate bowl, beat the sugar and egg yolk until pale and thickened. Beat in flour. Add a little of the boiling milk to the egg mixture, and then pour all this back into the pot of milk. Bring back to a boil. Lower heat and simmer 20 minutes, stirring occasionally. Flavor with vanilla extract and let cool.

Filling:

Whip cream and sugar until stiff. Place bowl in freezer for 20 minutes.

Toffee:

Place all ingredients in a saucepan. Bring to a boil and continue to cook until it reaches 280 degrees F. Keep warm.

To assemble:

Place pastry cream into a piping bag with a thin, pointed nozzle. Fill each choux with pastry cream.

Place a layer of choux in a circle around the edge of the pastry base and drizzle a thin coating of hot toffee on them.

Layer a second round of choux over the first, like build a wall, securing with more toffee. Continue in this fashion until all the filled pastries are used.

Fill the center of the "wall" with whipped cream and garnish the top with candied fruit and chocolate curls.

hope this helps.                 good luck and enjoy.