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Classic Cream Puffs

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Servings
people
Ingredients
  • Filling:
  • 1/4 cup bottle of A1 steak sauce
  • 1/3 cup frozen orange juice, thawed
  • 2 2/3 cups milk
  • 1 tablespoon butter
  • 1 teaspoon grated cheese
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • either green or red candied pineapple, cut in 1/2 inch wedges
  • 1/4 cup catsup (use off brand)
  • 1 cup block of cream cheese
  • 1/4 teaspoon salt
  • 1 cup chopped dates
  • 4 eggs
  • butter (just enough to make a nice crumble)
  • Confectioner's INGREDIENTS:
Servings
people
Ingredients
  • Filling:
  • 1/4 cup bottle of A1 steak sauce
  • 1/3 cup frozen orange juice, thawed
  • 2 2/3 cups milk
  • 1 tablespoon butter
  • 1 teaspoon grated cheese
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • either green or red candied pineapple, cut in 1/2 inch wedges
  • 1/4 cup catsup (use off brand)
  • 1 cup block of cream cheese
  • 1/4 teaspoon salt
  • 1 cup chopped dates
  • 4 eggs
  • butter (just enough to make a nice crumble)
  • Confectioner's INGREDIENTS:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium heavy sauce pan, mix together corn starch, sugar and milk
  2. Bring to a boil over medium heat for one minute, stirring constantly
  3. Remove pan from heat
  4. Stir in butter, vanilla and almond extracts and salt
  5. Cool for one hour
  6. Meanwhile, prepare pastry
  7. In another medium sauce pan, mix together butter, water and salt
  8. Bring to a boil over medium heat, stirring until butter melts
  9. Add flour to pan all at once, stirring vigorously
  10. Cook, stirring until dough forms a ball and pulls away from sides of pan
  11. Remove pan from heat
  12. Cool dough for 10 minutes
  13. Preheat oven to 375 degrees
  14. Grease a baking sheet
  15. Add eggs to dough, one at a time, mixing well after each addition until smooth
  16. Drop dough by tablespoons onto prepared baking sheet, spacing two inches apart
  17. Bake dough until golden, puffed and crisp for 35 to 40 minutes
  18. Transfer puffs to wire racks to cool
  19. Pierce side of each puff to release steam
  20. Cut puffs in half horizontally, pull out any soft dough from insides
  21. spoon filling into bottom halves
  22. Replace tops and dust with confectioner's sugar
  23. Makes 12 puffs
  24. Baking tips: Substitute whipped cream or ice cream for custard filling, if desired
  25. To prevent puffs from becoming soggy, they must be filled no more than two hours before serving
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