Best Berries Cream Puff Ring Recipe By Tasty Recipes

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CUTE CREAM PUFFS RECIPE BY TASTY



Cute Cream Puffs Recipe by Tasty image

Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags

Provided by Julie Klink

Categories     Desserts

Yield 10 cream puffs

Number Of Ingredients 14

¼ cup dark chocolate, melted
½ cup unsalted butter, 1 stick
½ cup water
½ cup milk
3 tablespoons granulated sugar
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 egg, beaten, for egg wash
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 small piping bag, or zip-top bag
2 large piping bags, or zip-top bags with standard round tips

Steps:

  • Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
  • Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
  • Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
  • Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
  • Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  • Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
  • Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
  • Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
  • Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
  • Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
  • Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
  • Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams

4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY



4 Ingredient Berries & Cream Hand Pies Recipe by Tasty image

Here's what you need: berry jam, cream cheese, pie crusts, egg, water

Provided by Kiano Moju

Categories     Desserts

Time 30m

Yield 6 hand pies

Number Of Ingredients 5

⅓ cup berry jam
8 oz cream cheese, softened
2 pie crusts
1 egg
1 tablespoon water, plus extra for crimping

Steps:

  • Preheat oven to 400°F (200°C).
  • Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
  • Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
  • Using your finger, lightly wet the edges of the cut rounds with water.
  • Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
  • In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
  • Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
  • Arrange the pies on a parchment paper-lined baking sheet.
  • Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 469 calories, Carbohydrate 42 grams, Fat 30 grams, Fiber 2 grams, Protein 7 grams, Sugar 10 grams

CREAM PUFFS, CHOUX PASTRIES, BALLS OR RING VARIETY



Cream Puffs, Choux Pastries, Balls or Ring Variety image

This recipe always WOW's guests when you bring on the dessert as the presentation makes it look fantastic. It looks like a lot of hard work to make but (keep this to yourself as our secret) it's so easy! Recipe originally came from a very old 1920's recipe book, and over the years I've tweaked the recipe to suit myself. It's never been a failure yet!

Provided by kiwidutch

Categories     Dessert

Time 1h

Yield 18-24 small balls., 8 serving(s)

Number Of Ingredients 11

50 g butter
150 ml water
65 g plain flour (sifted)
2 eggs (beaten)
100 g chocolate (melted) (optional)
baking paper to line baking sheet (cookie sheet)
lemon juice (optional)
custard (optional)
strawberry (optional)
1 (125 g) can of sliced peaches (juice drained off, optional, optional) (optional) or 1 (125 g) can apricots (juice drained off) (optional)
icing sugar (optional)

Steps:

  • Heat the butter and water gently in a saucepan, bring to the boil and remove from the heat.
  • Quickly tip in all the flour and beat to the smooth paste with a wooden spoon so that it forms a ball in the center of the pan.
  • Leave to cool slightly for several minutes, (This is important!).
  • Cover the baking sheet (cookie sheet) with baking paper, and then wet the paper slightly with cold water so that you have some little droplets still on the sheet--this will help the pastry not to catch on the bottom and stick at all.
  • Add all the beaten eggs a little bit at a time until the paste gets a glossy sheen on it, if it's still a little "liquid-y" then you haven't beaten it in long enough, When it comes back to the thick paste it's ready to be put in spoonfuls into the baking sheets (cookie sheets).
  • Spoon the paste onto baking sheets in the form of a the numbers of the clock-face, lifting the top of each mound into a peak and joining the balls together to create a circle.
  • Bake at 200°C (400°F) for 45-50 minutes.
  • Once cooked, carefully cut the "ring" in half horizontally and lift off the top half of the ring. (I use a wire cooling rack to hold it against so it doesn't break). Leave to cool on the wire rack.
  • Fill with: Traditionally it would be filled with Confectioners' custard, but even quicker and easier (and one of my favourites) make a very basic custard, but use a little less custard powder than the packet recommends, and add lemon juice to taste, cover the bottom half of the cream puff ring with custard, layer on the peaches or apricots, add a little more custard to fill up spaces.
  • Put the choux pastry "top" back on, drizzle melted chocolate in "zig-zag" style over the top.
  • OR another favorite variation: Heap fresh strawberries into the bottom part of the ring, cover with whipped cream, put the "top" back on again and drizzle melted chocolate over the top of it all --.
  • Alternatively: spoon the paste onto the baking sheet in little balls, and cut a small slit in them when they are cooked to release the steam and fill with anything you like: whipped cream, custard etc.
  • The little balls can then be dipped into chocolate for WOW presentation and ultimate yumminess :).
  • However you present the final result, enjoy!

CREAM PUFF RING



Cream Puff Ring image

Pastry (Steps 1 through 4) can be prepared, frozen, removed to a freezer bag and frozen up to 2 months. To bake, don't defrost; add about 10 minutes to baking time. The assembled and glazed ring can be refrigerated up to 8 hours.

Provided by frozenmargarita

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/3 cups heavy cream (whipping)
1/2 cup whole milk
1/2 cup water
1/2 cup unsalted butter, cut in 8 pieces
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1/4 cup sugar, plus
2 tablespoons sugar
1/2 cup cold creme fraiche or 1/2 cup sour cream
2 ounces bittersweet chocolate, chopped
1 tablespoon heavy cream (whipping)
1 tablespoon light corn syrup
3 tablespoons toasted sliced almonds (optional)

Steps:

  • Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
  • Pastry:
  • Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
  • Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
  • Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there's extra dough, pipe mounds for cream puffs or strips for eclairs.)
  • Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that's OK.).
  • Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
  • Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
  • Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
  • Glaze:
  • Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.

FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TASTY



Fruit and Cream Cheese Breakfast Pastries Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, vanilla extract, flour, puff pastry, strawberry, raspberry, blackberry

Provided by Camille Bergerson

Categories     Bakery Goods

Yield 18 pastries

Number Of Ingredients 8

8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
flour, to coat workstation
2 sheets puff pastry, thawed
strawberry, stems removed and sliced
raspberry
blackberry

Steps:

  • Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
  • In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
  • Lightly flour the surface and roll out puff pastry on top to flatten.
  • Cut each sheet of puff pastry into 9 equal squares.
  • On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
  • NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
  • Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
  • Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
  • Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
  • Bake for 15-20 minutes or until pastry is golden brown and puffed.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 15 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 2 grams

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