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Cream Puffs (6) Collection
Basic Cream Puffs
Brigitte's Famous Cream Puffs Cream Puffs Cream Puffs Cream Puffs Cream Puffs * Exported from MasterCook * Basic Cream Puffs Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1/2 cup Margarine -- solid 1 Tbsp Sugar 1/4 tsp Salt 1 cup All-purpose flour 4 Eggs Heat water, butter, sugar and salt to a full rolling boil in large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the sides of pan clean, about 1 minute. Remove from heat. Add eggs, one at a time, beating hard after each addition with wooden spoon or electric hand mixer, until paste is shiny and smooth. Shape and bake, following your recipe instructions, for making the puffs and filling with a creamy filling of your choice. * Most cream puff recipes instruct you to bake at 375 degrees until puff is delicately browned and there are no beads of moisture visible. Test for "doneness" by taking a puff out of the oven; if it does not fall, it is done. Recipe by: Jo Anne Merrill MM by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 9g Fat (42.5% calories from fat); 3g Protein; 25g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Brigitte's Famous Cream Puffs Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE PASTRY 1 cup Boiling water 1/2 cup margarine 1 pinch Salt 1 cup Flour 4 Eggs FOR THE FILLING 1 large Package instant pudding Milk as directed for pie Filling, Not pudding 2 cup Cool whip Confectioners sugar Make the pudding as if it were pie filling, with the reduced amount of milk required for a pie filling, only with instant pudding. The flavor can be any you like. Set aside in refrigerator to set pudding. Boil water in a medium pot with the salt and margarine. Pour in the flour all at once, stirring well, and remove from stove. Beat in one egg at a time, not the mixture will be sticky at first. Grease a cookie sheet, put teaspoonsful of the dough on the cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door of the oven for the first 15 minutes or they will fall. Cool and cut in half. Remove the cooled pudding and mix with the cool whip. Fill in the bottom halves of the puffs, put tops on, and sprinkle with powdered sugar. Source: Brigitte Sealing, Cyberealm BBS Typed for you by: Linda Fields MM by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 2g Fat (24.2% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fat. * Exported from MasterCook * Cream Puffs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 oz Butter 2 Eggs 3 oz Flour, self-raising 11 Tbsp Water Cream, whipped Boil water and butter together, stir in flour carefully while boiling till smooth. Add well-beaten eggs off fire, stirring in quickly. Drop spoonfulls on greased paper and bake 20 minutes. When cold fill with whipped cream to which a little sugar has been added. from THE EMPIRE COOKERY BOOK published 1940 typed by KEVIN JCJD SYMONS MM by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 538 Calories; 55g Fat (90.8% calories from fat); 11g Protein; 1g Carbohydrate; 0g Dietary Fiber; 498mg Cholesterol; 657mg Sodium. Exchanges: 1 1/2 Lean Meat; 10 Fat. * Exported from MasterCook * Cream Puffs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Butter 1/8 tsp Salt 1 Tbsp Sugar (for sweet) 1 cup Water - boiling 1 cup Flour - sifted 3 Eggs - unbeaten Add butter, sugar and salt to boiling water and stir over medium heat until mixture boils. Lower heat, add flour all at once and stir vigorously until mixture leaves the sides of the pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on an ungreased cookie sheet using a teaspoon or 1 tablespoon of paste for one puff (depending on size desired). A pastry bag may be used. Bake in hot oven (450 F) 20 minutes; reduce temperature to moderate (350 F) and bake for 20 minutes longer. Remove from oven and place on rack to cool. When cold, make slit in one side of each puff with sharp knife and fill with Whipped Cream Topping, ice cream or Cream Pie Filling. Makes 12 large puffs or 48 small puffs. French Puffs: Make tiny cream puffs, fill with cream filling, and cover with chocolate, coffee, caramel or vanilla frosting. Decorate with pastry tube. Source: Culinary Arts Institute MM by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 542 Calories; 61g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 166mg Cholesterol; 891mg Sodium. Exchanges: 12 Fat. * Exported from MasterCook * Cream Puffs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1/2 cup Margarine or butter 1 cup Sifted flour 1/4 tsp Salt 4 Eggs Cream Filling: 1 can Condensed milk 1 pkg Instant lemon pudding 1 2/3 cup Water Preheat oven to 400 degrees. In a saucepan, melt butter in water. Stir in flour and salt. Cook and stir until mixture forms a ball. Remove from heat; add eggs one at a time, beating until mixture is smooth. Drop by tablespoonfuls about 3 inches apart on ungreased cookie sheet. Bake for 35 ~ 40 minutes. Cool. Slit open and remove inside dough, fill with cream filling. Also can be filled with either chicken or ham salad. Do not put sugar on them. From: Lancaster Farming Shared By: Pat Stockett MM by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 419 Calories; 1g Fat (2.5% calories from fat); 12g Protein; 88g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 554mg Sodium. Exchanges: 6 Grain(Starch). * Exported from MasterCook * Cream Puffs Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Water 4 Tbsp Butter - (or Margarine! -K.M.) 1/2 cup Flour 2 Eggs -- at room temperature Preheat the oven to 375 F. Combine the water and butter in a saucepan and bring to a boil. Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to moderate heat and stir constantly until the dough leaves the sides of the pan and forms a ball. Remove from the heat and let cool for about 5 minutes. Add the eggs, one at a time, beating hard until the dough is smooth. Place large, rounded tablespoons of dough on an ungreased cookie sheet, 2 inches apart. Bake for 30 minutes or until the puffs are golden. Carefully slice the tops off the puffs and scoop out the centers. Cool on a rack. From: The Fannie Farmer Cookbook - by Marion Cunningham From: Karen Mintzias MM by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 1g Fat (24.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. 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