Dream Cream Puffs Recipes

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

DREAM CREAM PUFFS

Steps:

• Lightly coat a baking sheet with cooking spray; set aside.
• In a small saucepan, combine water and butter, bring to boiling.
• Add flour all at once, stirring vigorously until mixture forms a ball.
• Remove from heat.
• Cool for 10 minutes.
• Add eggs, 1 at a time, beating well with a wooden spoon after each addition.
• Drop mixture in 8 mounds, 3 inches apart, on the prepared baking sheet.
• Bake in a 400 degree F oven about 30 minutes or until golden.
• Transfer cream puffs to a wire rack; cool.
• Cut tops from cream puffs; remove soft dough from inside.
• Cool completely on a wire rack.
• Meanwhile, for filling, prepare pudding mix according to package directions using the nonfat milk.
• Stir in peppermint extract.
• Cover with plastic wrap. Chill.
• To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff.
• Replace tops.
• Sprinkle with sifted powdered sugar.
• If desired, garnish with fresh strawberries.

" I CAN'T BELIEVE I MADE CREAM PUFFS! "

Steps:

• Heat water and butter to rolling boil.
• Stir in flour, stirring vigorously over low heat about 1 minute, or until mixture forms a ball. Remove from heat.
• Beat in eggs all at one time and continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3" apart on ungreased baking sheet.
• Bake at 400° for 35 to 40 minutes, or until puffed and golden. Cool out of draft.
• Cut in half horizontally, open, and remove any uncooked filaments of dough (if desired, but not necessary).
• Make Dream Whip according to package directions. Make pudding with only half the milk it calls for. Quickly add the pudding to the Dream Whip and mix well.
• Fill cream puffs, sprinkle with a little powdered sugar and refrigerate until serving -- if you don't eat them first!

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.

CREAM PUFFS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
• In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.