Best Gateau Puff Puff Recipes
PUFF PUFF
The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.
Provided by Yewande Komolafe
Categories snack, finger foods, pastries, dessert
Time 30m
Yield 8 to 10 servings (about 32 puffs)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
- In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it's foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
- Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
- Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
- Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
- Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
- Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.
CREAM PUFF CAKE
With its light, golden crust and yummy filling, this creamy cake is a definite crowd-pleaser. Everyone will ask for seconds. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.
Nutrition Facts : Calories 288 calories, Fat 16g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 397mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
PUFF PUFF
Puff puff is West Africa's most popular form of fried dough. This cinnamon-sugar covered Nigerian treat is best eaten right out of the oil.
Provided by Kwame Onwuachi
Yield 25 to 30 pieces
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, sugar, milk, and vanilla bean paste until well combined and smooth. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Gently fold the dry mixture into the wet mixture with a silicone spatula until you have a thick, smooth batter. Cover the bowl and refrigerate for at least 1 hour and up to 24 hours.
- Fill a medium pot with 3 inches canola oil. Heat over medium heat to 350°F.
- While the oil heats, stir together the cinnamon sugar mixture.
- Using a #30 (2½ tablespoon) cookie scoop or 2 large spoons, carefully drop a few balls of batter into the hot oil, being careful not to crowd the pot-the balls will puff up as the batter cooks. Fry for 3 to 4 minutes, then flip the puff puff and fry for another 3 minutes. They should be evenly and deeply golden brown, smooth, and light.
- Remove the puff puff from the oil and immediately toss with cinnamon sugar. Serve right away.
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
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