CARAMEL WHIPPED CREAM -CREAM PUFFS


May God richly bless each of you this day > These caramel whipped cream- cream puffs were surely a blessing to my tummy today . I bake every Tuesday for our free church dinner and have made lots of different deserts throughout the last year . I like to make these cream puffs every once in a while as they are well received . I fill them differently each time , but had a caramel pudding ready on hand and of course some whipping cream , so that was the filling for today .

Cream Puffs are sooooo easy to make > yet people avoid making them thinking the process is too difficult . You can fill them with just about anything as they themselves are not sweet , just buttery . These are wonderful for brunches , canapes , or even dinner . Filled with things like , tuna or salmon salad , egg salad , let your imagination carry you away on what to fill them with .

However I love them filled with a custard or whipped cream filling and topped with a dusting of powdered sugar .

Recipe Follows : Preheat Oven to  425  ( later lowering it to 350 ) after 15  minutes on high heat .

 Cream Puffs : serving size > about 20 small teaspoon size cream puffs

1 stick butter (salted )

1 cup water

1 cup flour

4 eggs

In a heavy sauce pan . bring the butter and water to nearly a boil, quickly add the flour and remove from the heat and beat with a wooden spoon vigorously until blended . Immediately add one egg at a time , mixing with a beater at medium speed. Soon the dough will all come together and be sticky . No need to beat very long , only until last egg is beaten in well .

On a greased cookie sheet , drop teaspoon filled dough on cookie sheet .

Okay this is the Important part > for success or failure ( I have had both ) would much rather have the former , lol

The oven must be preheated to 425 degrees . Put the cookie sheet into the hot oven and bake for 15 minutes . Then reduce oven temp to 350 for about 30 more minutes or until brown and firm . Do not open the oven  door  during this process . No peaking allowed . This baking process is so important , if the puffs are not baked correctly they will deflate when taken out of the oven .Sound hard , but isn’t , just follow baking instructions

 Remove from oven and cool , for at least an hour

Caramel Whipped Cream Filling :

1 1/2 cup whipped cream ( heavy whipping cream the best )

caramel pudding ( either instant or cook and serve )

make according to the directions , and cool  well , if using the cook and serve type of pudding .

Whip Heavy Cream with mixer on high for several minutes or until whipped cream forms peaks . Add the cooled caramel pudding and fold in the whipped cream .

Slice open the cream puffs and fill . Dust with powdered sugar ( I have a shaker for my powdered sugar , that applies it finely over baked goods >

Serve and Enjoy

 

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About Divinely Delicious Desserts

Love the Lord , Love to Bake > I am practicing to be a Pastry Chef in the Heavenly Kingdom of God someday >

Posted on October 4, 2012, in categorized. Bookmark the permalink. Leave a comment.

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