Best Giant Cream Puffs Recipes

GRAMMY'S GIANT CREAM PUFFS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
• Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
• Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
• Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

GIANT CREAM PUFFS RECIPE - (4.4/5)

Steps:

• Directions Combine water and butter in a large heavy saucepan; bring to a boil. Remove from heat; stir until butter melts. Add flour and salt; mix thoroughly until dough comes away from sides of saucepan. Add eggs one at a time, beating well after each. Place dough in a pastry bag fitted with a large plain tip (or use a large spoon). Form 8 rounds on parchment paper-lined baking sheets; smooth tops with a finger dipped in cold water. Bake at 400 degrees for 30 to 35 minutes, until golden. Let stand for several minutes in oven with oven door open; cool on a wire rack. For Cream Filling: In a medium bowl, beat pudding mix and milk together with an electric mixer on medium-high speed; set aside. In a separate bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into pudding mixture. Chill. Slice puffs open; fill with Cream Filling. Garnish as desired with a sprinkle of powdered sugar or a drizzle of melted chocolate. Serve within one hour. Makes 8 puffs. Combine water and butter in a large heavy saucepan; bring to a boil. Remove from heat; stir until butter melts. Add flour and salt; mix thoroughly until dough comes away from sides of saucepan. Add eggs one at a time, beating well after each. Place dough in a pastry bag fitted with a large plain tip (or use a large spoon). Form 8 rounds on parchment paper-lined baking sheets; smooth tops with a finger dipped in cold water. Bake at 400 degrees for 30 to 35 minutes, until golden. Let stand for several minutes in oven with oven door open; cool on a wire rack. For Cream Filling: In a medium bowl, beat pudding mix and milk together with an electric mixer on medium-high speed; set aside. In a separate bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into pudding mixture. Chill. Slice puffs open; fill with Cream Filling. Garnish as desired with a sprinkle of powdered sugar or a drizzle of melted chocolate. Serve within one hour. Makes 8 puffs.