Best Cheaters Cream Puffs Recipes

CHEATER'S CREAM PUFFS (PUFF PASTRY)

Steps:

• 1. Preheat oven to 400 degrees. Unfold pastry sheet (not phyllo) on a lightly floured surface and roll into a 10" square. Cut into 8-9 rounds using a glass or a 3" cookie cutter.
• 2. Place on ungreased baking sheet or parchment paper and bake for approximately 10 minutes. Cool completely.
• 3. Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.
• 4. Cut cream puffs in half horizontally. Spoon pudding mixture evenly onto bottom half; cover with top half. Drizzle with melted chocolate or any sundae topping, toasted almonds, toasted coconut and/or powdered sugar.

CHEATER'S CREAM PUFFS

Steps:

• 30 minutes prior to event starting, remove box from freezer. (Unless box directions say earlier than 30 minutes, mine said 30) Remove cream puffs and arrange on serving platters. Allow to thaw for 30 minutes. Just prior to serving, using a piping bag, pipe a dollop of chocolate mousse onto each cream puff. Serve immediately

CREAM PUFFS

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.

WINDBEUTEL (GRANDMAS GERMAN CREAM PUFFS)

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

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.