Mom Duncans Cream Puffs Recipes

MOM'S FAMOUS CREAM PUFFS RECIPE

Steps:

• FIRST STEP:Bring the butter, water and the sugar to a boil Add the flour and stir constantly until it forms a ball SECOND STEP:Remove from the pan and cool Beat in the 4 eggs, one at a time THIRD STEP:Using a piping bag or two spoons, drop the dough onto a parchment lined baking tray Bake at 400* for 15 minutes Lower the heat to 350* and bake for an additional 15 minutes FOURTH STEP:Remove from the oven Immediately make a slit in the side to allow the steam to escape FIFTH STEP:Let cool completely While they are cooling, make the filling SIXTH STEP:In a bowl, combine the heavy cream, milk and pudding mix until smooth and thickened Slice in half and scoop the filling onto the bottom half Dust with confectioner's sugar Enjoy!

CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

MOM DUNCAN'S CREAM PUFFS

Steps:

• FOR PASTRY: Bring water, salt, and butter to a boil. Add Flour all at once.
• Cook, stirring constantly until mixture leaves the sides of the pan. Cool.
• After mixture is cool, add eggs one at a time, beating until smooth after adding each egg.
• Drop by heaping tablespoon on to greased cookie sheet.
• Bake in preheated 450• oven for 15 minutes, then reduce temperature to 350• for additional 20 minutes.
• When completely cool stuff with cream filling.
• CREAM FILLING: Mix all ingredients except eggs and vanilla in double boiler for 10 minutes.
• Add beaten eggs, cook 2 minutes longer. Cool and add vanilla.
• I used a Pampered Chef Pastry filler and it was so easy to insert filling. If you don't have a pastry filler, you can take a small spoon and scoop into the side of the pastry and fill.