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Cook'n with Betty Crocker 
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Cream Puffs |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cream Puffs recipe on the web!!Prep: 30 min; Bake: 40 min; Cool: 1 hr You can make cream puffs, éclairs or profiteroles all with this same pastry known as choux pastry. _ cup water ___ cup butter or stick margarine _ cup all-purpose flour _ large eggs Cream Filling: see recipe or Sweetened Whipped Cream Powdered sugar Cream Filling: ___ cup sugar _ tablespoons cornstarch ___ teaspoon salt _ cups milk _ large eggs yolks, slightly beaten _ tablespoons butter or stick margarine, softened 2 teaspoons vanilla extract Chocolate Frosting: _ ounce unsweetened baking chocolate _ teaspoon butter or stick margarine _ cup powdered sugar _ to 2 tablespoons hot water 1. Heat oven to 400°. 2. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. 3. Beat in eggs, all at once, with spoon; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. 4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff; pull out any strands of soft dough. 5. Fill puffs with Cream Filling; replace tops. Dust with powdered sugar. Cover and refrigerate until serving. Store remaining dessert covered in refrigerator. Cream Filling 1/3 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups milk 2 large egg yolks, slightly beaten 2 tablespoons butter or stick margarine, softened* 2 teaspoons vanilla Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour until cool. *Spreads with at least 65% vegetable oil can be used. **Self-rising flour can be used. NUTRITION FACTS: 1 Serving Calories 205 (Calories from Fat 115); Fat 13g (Saturated 7g); Cholesterol 135mg; Sodium 130mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 5g % DAILY VALUE: Vitamin A 12%; Vitamin C 0%; Calcium 6%; Iron 4% DIET EXCHANGES: 1 Starch; 2 1/2 Fruit Chocolate Éclairs: Make as directed in steps 1, 2 and 3-except shape each scant 1/4 cupful of dough into finger shape, 4 1/2 inches long and 1 1/2 inches wide, with spatula. Continue as directed in steps 4 and 5. Fill with Cream Filling. Omit powdered sugar. Frost with Chocolate Frosting. Chocolate Frosting 1 ounce unsweetened baking chocolate 1 teaspoon butter or stick margarine* 1 cup powdered sugar 1 to 2 tablespoons hot water Melt chocolate and butter in 1-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar and water. Beat until smooth and spreadable. Profiteroles: Make as directed in steps 1, 2 and 3-except drop dough by level tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut puffs horizontally in half. Fill with ice cream; replace top half. Serve with chocolate sauce. Makes 36 profiteroles. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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