Best 10 Pastry Puffs Recipes

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)

Steps:

• Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
• For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
• Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
• Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
• They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.

ASPARAGUS PASTRY PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

CHOUX PASTRY- FOR PROFITEROLES, CREAM PUFFS OR ECLAIRS

Steps:

• Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
• Stir in the sifted flour. Add the flour all at once. Beat until smoth.
• Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
• Allow the mixture to cool slightly.
• Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
• Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
• Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
• Turn the oven off.
• Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.

PASTRY CREAM FOR CREAM PUFFS

Steps:

• Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
• Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.

PASTRY PUFFS

Steps:

• Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high.
• Immediately remove from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes.
• Add eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip).
• Pipe batter into desired size mounds, 1 inch apart, onto sheets. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.

HAM AND GOUDA PASTRY PUFFS

Steps:

• Heat oven to 400°. Mix all ingredients except pastry.
• Cut pastry into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on center of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal.
• Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 18 to 22 minutes or until golden brown. Serve warm.

CHEATER'S CREAM PUFFS (PUFF PASTRY)

Steps:

• 1. Preheat oven to 400 degrees. Unfold pastry sheet (not phyllo) on a lightly floured surface and roll into a 10" square. Cut into 8-9 rounds using a glass or a 3" cookie cutter.
• 2. Place on ungreased baking sheet or parchment paper and bake for approximately 10 minutes. Cool completely.
• 3. Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.
• 4. Cut cream puffs in half horizontally. Spoon pudding mixture evenly onto bottom half; cover with top half. Drizzle with melted chocolate or any sundae topping, toasted almonds, toasted coconut and/or powdered sugar.

PASTRY PUFFS W/SWEET CHEESE FILLING

Steps:

• Position knife blade in food processor. Add flour and butter and pulse 4 or 5 timestil mixture resembles coarse crumbs.
• Add sour cream and egg.
• Process til dough forms a ball and leaves sides of bowl.
• Divide in half, wrap with plastic wrap, and chill 6-8 hours.
• Roll out each ball of pastry on a lightly floured surface to an 1/8" thickness.
• Cut pastry into 3" squares.
• Gently press each square into a 1 3/4" muffin pan leaving corners extending beyond edge.
• Spoon 1 teaspoons filling into each prepared shell.
• Fold corners over filling and pinch together at the top.
• Chill 30 minutes.
• Bake at 375º for 20-25 minutes.
• Remove from pan and cool on wire rack.
• Sprinkle with powdered sugar.
• Cheese filling:.
• To make the cheesecake-like filling, beat all ingredients at medium speed til smooth and fluffy.

CREAM PUFFS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE

Steps:

• Prepare the Pate a Choux.
• Preheat oven to 375 degrees. Make an egg wash by whisking together egg with 1 tablespoon water in a small bowl. Set aside.
• Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with egg wash. Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
• Make the pastry cream: Scrape seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
• Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
• Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
• Transfer pastry cream to a piping bag fitted with an 1/8-inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
• Make the maple-espresso glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
• Dip the top of each cream puff into the maple-espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate cream puffs in a single layer until glaze is set, about 10 minutes, and serve.