Best Vanilla Cream Puffs Recipes

BEST EVER CREAM PUFFS WITH VANILLA FILLING

Steps:

• preheat oven to 450 degrees.
• bring butter/margarine and water to a boil in medium saucepan.
• take off heat
• stir in all flour and salt until it balls up.
• let cool 10 minutes
• beat in eggs, one at a time.
• drop by spoonfuls onto greased cookie sheet.
• bake for 15 minutes.
• reduce heat to 325 degrees.
• bake for 25 minutes.
• Do Not Open The Oven during this time.
• Start the cream filling during cooking.
• mix instant pudding with milk.
• add cool whip
• blend until smooth.
• slice open shells and fill with filling.
• sprinkle with powdered sugar.

VANILLA CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs., In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops., In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers.

FRENCH VANILLA CREAM PUFFS

Steps:

• In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.

CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE

Steps:

• Preheat the oven to 450°F.
• Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
• Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
• Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
• Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
• Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
• Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
• To serve:
• Preheat the oven to 300°F.
• Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
• Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.

EASY CREAM PUFFS WITH VANILLA FILLING

Steps:

• For the puffs: Preheat oven to 400.
• Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
• Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
• Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
• Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
• Remove from oven, and cool to room temperature.
• For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
• Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
• For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
• Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.

VANILLA CREAM PUFFS

Steps:

• In saucepan, bring water, butter and salt to a boil.
• Add flour all at once and stir until it forms a ball.
• Remove from from heat, let stand 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Continue beating until mixture is smooth and shiny.
• Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
• Bake at 400 degrees for 30-35 minutes (or until golden brown).
• Remove to a wire rack.
• Immediately split puffs open; remove tops and set aside.
• Remove and discard soft dough inside puff.
• Let cool.
• In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
• Let stand for 5 minutes.
• Fold in the whipped cream.
• Fill the cream puffs and replace tops.
• In a heavy saucepan, combine glaze ingredients.
• Cook and stir over low heat until chocolate melts and mixture is smooth.
• Drizzle over cream puffs.
• Chill for at least one hour before serving.
• Refrigerate any leftovers.

FRENCH VANILLA CREAM PUFFS RECIPE - (4/5)

Steps:

• In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough. For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.

VANILLA CREAM PUFFS OR ANY KIND!

Steps:

• Preheat over to 400 degrees F.
• In a medium saucepan, heat water and butter to a rolling boil.
• Reduce heat to LOW and rapidly stir in flour until it forms a ball, about 1 minute.
• Remove from heat.
• Add eggs one at a time, and beat until smooth.
• Using a medium ice cream scoop, (or spoon) drop 3 inches apart onto a lightly greased baking sheet.
• Bake 35 - 40 minutes or until puffed and golden.
• Cool.
• To serve, split and fill with the above recipe or ANYTHING. Then put the tops back on. They look so impressive. You can make the puffs larger or smaller depending on what you want to use them for -- shrimp salad, tuna salad, fruit etc. The possibilities are endless for these little "containers.". I usually make "minis" and get about 24.

LOWER FAT VANILLA CREAM PUFFS

Steps:

• In sauce pan bring water, butter & salt to a boil.
• Add flour all at once and stir until it forms a ball.
• Remove from heat, let stand 5 minutes.
• Add eggs, one at a time, bating well after each addition.
• Continue beating until mixture is smooth and shiny.
• Drop by tbsp onto greased baking sheet (parchment paper works well too).
• Bake at 400 degrees for 30-35 minutes (or until golden brown).
• Remove to a wire rack.
• Immediately split puffs open; remove tops and set aside.
• Remove and discard soft dough inside puff.
• Let cool.
• In a bowl, beat milk, half & half, pudding mix, mix until throughly blended. Let stand 5 minutes.
• Blend in cream cheese.
• Fold in Cool Whip.
• Fill puffs, and replace tops.
• Chill for at least one hour before serving.
• Refrigerate any leftovers.