Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
THEMOM1
 
Posts: n/a
Default 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.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cream Puffs Duckie ® Recipes 0 21-06-2005 12:00 AM
Cream Puffs (7) Collection [email protected] Recipes (moderated) 0 29-01-2004 04:42 AM
Cream Puffs Duckie Recipes (moderated) 0 29-01-2004 04:31 AM
Cream Puffs (3) Collection [email protected] Recipes (moderated) 0 26-01-2004 01:43 PM
Cream Puffs (5) Collection THEMOM1 Recipes (moderated) 0 12-01-2004 02:04 PM


All times are GMT +1. The time now is 06:46 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"