HOMEMADE PUFFS RECIPES

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CREAM PUFFS RECIPE | ALLRECIPES



Cream Puffs Recipe | Allrecipes image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 20 to 25 cream puffs

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

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.

Nutrition Facts : Calories 189.7 calories, CarbohydrateContent 15.2 g, CholesterolContent 76.9 mg, FatContent 13.3 g, FiberContent 0.2 g, ProteinContent 2.9 g, SaturatedFatContent 8 g, SodiumContent 230.6 mg, SugarContent 8 g

HOMEMADE PUFF PASTRY RECIPE | ALLRECIPES



Homemade Puff Pastry Recipe | Allrecipes image

Golden and yummy, puff pastry is time consuming but worth it. When preparing your pastry, keep everything cold and work quickly. It will last 10 to 14 days in refrigerator or 25 to 30 days in freezer.

Provided by Fay Dagneau

Categories     Desserts    Pies    Pie Crusts    Pastry Crusts

Total Time 4 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 2 9x2x3 bread-sized loaves

Number Of Ingredients 9

1?½ cups very cold butter, cubed
ice cubes
3 cups all-purpose flour, sifted
1?½ teaspoons salt
1?½ teaspoons white sugar
½ cup ice water
1 tablespoon ice water
2 teaspoons lemon juice
½ cup whipped butter, chilled completely

Steps:

  • Place cubed butter in a bowl; lower into a large bowl full of ice to keep cold.
  • Combine flour, salt, and sugar in a food processor; pulse twice. Add 1/4 cup of the butter cubes and pulse 4 times. Repeat with the remaining butter cubes, 1/4 cup at a time. Place mixture into a large, chilled bowl.
  • Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter.
  • Place dough on a floured work surface. Knead lightly to form a ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
  • Roll chilled dough out into a square. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Wrap in plastic wrap and chill for another 30 minutes.
  • Roll dough out into a rectangle. Fold 1/3 of the dough into the center. Fold the other side toward the center to overlap the first fold. Rotate dough 90 degrees. Roll out into a rectangle again. Repeat folding. Make 2 indents in the top of the dough with your finger to show you've completed 2 folds. Wrap dough again and chill for 30 minutes.
  • Repeat folding and rolling 4 more times, marking the dough before chilling every time. Cut in half after the sixth fold; wrap each half and chill.

Nutrition Facts : Calories 218.7 calories, CarbohydrateContent 14.7 g, CholesterolContent 44.9 mg, FatContent 17.1 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 10.7 g, SodiumContent 304.3 mg, SugarContent 0.4 g

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