Grandmas Cream Puffs Recipes

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GRAMMY'S GIANT CREAM PUFFS



Grammy's Giant Cream Puffs image

Provided by Food Network

Time 3h30m

Yield 15 to 18 small puffs

Number Of Ingredients 10

1 stick unsalted butter
1 cup boiling water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Grammy's Cream Puff Filling, recipe follows
Powdered sugar, for dusting
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
  • Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
  • Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
  • Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

WINDBEUTEL (GRANDMAS GERMAN CREAM PUFFS)



Windbeutel (Grandmas German Cream Puffs) image

This one is from Grandma Schultz' collection. Yummy little pastries stuffed with sweet creamy filling! A family favorite : ) You can use the cream cheese filling or the vanilla cream filling (this is my favorite) Add your own choice of extracts to either and you can personalize the flavor. My faves are almond, banana or rum : )

Provided by Deneece Gursky

Categories     Other Appetizers

Number Of Ingredients 19

PASTRY
1/2 cup butter
1/4 cup water
1/2 cup flour
2 large eggs
CREAM CHEESE FILLING
4 oz. cream cheese (softened at room temp)
1 cup heavy whipping cream
1/2 tsp. almond, vanilla, or orangeextract ( you can use your favorite or a combination of them to make several different flavors)
1/4 cup powdered sugar
VANILLA CREAM FILLING
2 c milk
2 eggs yolks and 2 egg whites (seperated)
2 and 3/4 tablespoons sugar
4 teaspoons corn starch
1 teaspoon vanilla, lemon, banana or any other extract you prefer
2 tablespoons whipping cream if desired
TOPPING
pwdered sugar, sugar or cinnamon sugar

Steps:

  • 1. Heat the butter and water to a rolling boil on stove top in a saucepan
  • 2. Stir in all the flour and beat quickly for about a minute, or until a nice ball forms.
  • 3. Take sauce pan off of heat and beat eggs in, 1 egg at a time, until this mixture is smooth and shiny looking.
  • 4. On an ungreased baking sheet drop batter by 1/4 cupfuls and be sure to space them about 3 inches apart.
  • 5. Bake 35 to 40 minutes in a preheated 400 degree oven or until pastries are puffy and golden brown.
  • 6. Remove from oven and allow to cool completely on wire rack.
  • 7. Cream Cheese Filling: Beat Filling ingredients together in a bowl until fluffy and will hold form well. Refrigerate until ready to use. Vanilla cream filling: Mix egg yolks with the sugar and starch using some of the reserved milk to make a nice and smooth consistency. In a saucpan bring the remaining milk to a boil, being careful not to scorch or burn the milk, then turn heat down to low. While whisking vigorously stir the egg yolk mixture into the heated milk. Let this come to a puff and then take it from te heat immedietly. Continue to mix this for 40 sec to a minute. Now is the time to add your extract to this. For a nice light texture you can either stir this while it is still hot into the stiffened egg whites or you can fold whipped cream into the cooled cream mixture.
  • 8. When ready to serve,split the pastries in half and using a fluted pastry tube, fill with the cream cheese mixture.
  • 9. Place tops back on pastries and sprinkle with powdered sugar, sugar or cinnamon and sugar and serve immediately. Serve with a scoop of ice cream if desired : )

CREAM PUFFS



Cream Puffs image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

Steps:

  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

BEST EVER CREAM PUFFS WITH VANILLA FILLING



Best Ever Cream Puffs With Vanilla Filling image

These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.

Provided by ashleyvonrock

Categories     Dessert

Time 55m

Yield 24 cream puffs, 4-6 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 teaspoon salt
1 cup flour
4 eggs
5 ounces instant pudding mix (1 large box, flavor of your choice, I use vanilla)
8 ounces milk (1 cup)
8 ounces Cool Whip (1 regular container)

Steps:

  • preheat oven to 450 degrees.
  • bring butter/margarine and water to a boil in medium saucepan.
  • take off heat
  • stir in all flour and salt until it balls up.
  • let cool 10 minutes
  • beat in eggs, one at a time.
  • drop by spoonfuls onto greased cookie sheet.
  • bake for 15 minutes.
  • reduce heat to 325 degrees.
  • bake for 25 minutes.
  • Do Not Open The Oven during this time.
  • Start the cream filling during cooking.
  • mix instant pudding with milk.
  • add cool whip
  • blend until smooth.
  • slice open shells and fill with filling.
  • sprinkle with powdered sugar.

GRANDMA'S CREAM PUFFS



Grandma's Cream Puffs image

This is my uncle's favorite sweet that my grandma used to make. You can fill with any thick filling such as puddings, or you can use Cool Whip or whipped cream.

Provided by ChipotleChick

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup water
1/4 cup Crisco
1/4 teaspoon salt
1/2 cup flour
2 eggs

Steps:

  • Bring water to boiling in a medium pan.
  • Add crisco, and stir until melted.
  • Return to boiling and quickly add flour and salt.
  • Cook, stirring constantly, until it is a smooth, compact mass.
  • Cool slightly.
  • Add eggs, one at a time, beating well after each addition.
  • Beat until mixture is thick and shiny. Shape into 12 balls (mounds for cream puffs, or shape them a little oblong for eclairs).
  • Bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 and bake an additional 20-25 minutes.
  • Make a slit in the side, top, or bottom, and cool.
  • Using a spoon or pastry bag, fill with preferred custard, pudding, or whipped cream.
  • Chill if desired.

Nutrition Facts : Calories 69, Fat 5.2, SaturatedFat 1.6, Cholesterol 35.2, Sodium 60.4, Carbohydrate 4, Fiber 0.1, Sugar 0.1, Protein 1.6

GRANDMA'S MOON CAKE



Grandma's Moon Cake image

My mother in law brought this dessert to an Easter family reunion. I had never had it before and went nuts over it. I use low calorie stuff as much as possible and you can too, but I'm going to give you the full fat version here. It's like a BIG cream puff and who doesn't like cream puffs?

Provided by Sharon Hansen

Categories     Puddings

Time 40m

Number Of Ingredients 12

CRUST
1 c water
1 stick butter
1 c flour
4 large eggs
FILLING
2 small boxes instant vanilla pudding
2 c milk
8 oz cream cheese, room temperature
TOPPING
4 oz bag sliced almonds
1 bottle chocolate syrup that turns hard

Steps:

  • 1. Bring water and margarine to boil. Add flour all at once. Stir until soft ball forms. Remove from heat and cool about 10 minutes. Beat in eggs, 1 at a time, using mixer. Dough will be very sticky. Spread on ungreased cookie sheet (with edges). Bake at 400 degrees about 30 minutes. Cool. Don't break bubbles on crust.
  • 2. Whip cream cheese with mixer. Mix vanilla pudding and milk; add to cream cheese; mix together. Spread on crust and cool.
  • 3. Frost with Cool Whip. Drizzle chocolate syrup over. Sprinkle with almonds. Refrigerate until ready to serve.

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