Pretty, golden cream puff swans filled with rich, creamy pastry cream frolicking in a drizzle of hot fudge. Put on a plate and sift icing sugar on top. Tools used in this Cream Puff recipe: Large Pot: This pot is a kitchen essential for everything from dinner to desserts. Serve with warm chocolate sauce. Serve with whipped cream. TIPS: You can use either phyllo pastry or puff pastry; the first is slightly healthier. Place small scoops of ice cream on bottoms; replace tops. The filling possibilities fall into two categories, savory or sweet. The Best Cream Cheese Filling For Cream Puffs Recipes on Yummly | Cinnamon Cream Cheese Pastry Puffs, Pumpkin Cream Cheese Danish, Apple Caramel Puff Pastry Braid With Cream Cheese Filling. I have told how to make the cream puffs, but you need to put a filling inside of them to make them tasty.. It was love at first sight of these swan cream puffs in a long-ago issue of Good Housekeeping magazine. These Cream Puffs are made from scratch, and taste so delicious freshly baked out of the oven. Whip the cream with the sugar and vanilla until stiff. Cream Puffs are surprisingly easy to make, and there are step-by-step pictures in this post. See more ideas about Cream puff recipe, Food recipes and Puff recipe. But first, I’ll share the basic recipe… and stay tuned for a fun and scrumptious little twist to the cream puff! TIPS: You can use either phyllo pastry or puff pastry; the first is slightly healthier. In step 3, from 2 to 3 limes, … The original recipe didn’t have the raisins, but I think they add something to the taste. Cream Puffs are surprisingly easy to make, and there are step-by-step pictures in this post. These Cream Puffs are made from scratch, and taste so delicious freshly baked out of the oven. Saved Recipes. To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. (To make ahead, transfer cooled puffs to an airtight container and freeze for up to 1 month. Little bites of choux pastry are filled with an easy vanilla pastry cream and topped with chocolate! I love special desserts for special occasions, and this recipe certainly fits the bill. New Collection. I use mine all the time and with proper care, it’ll last for years and years. Breakfasts. Reheat in a 170°C oven for 5 to 10 minutes; cool before filling with ice cream. The original recipe didn’t have the raisins, but I think they add something to the taste. Little bites of choux pastry are filled with an easy vanilla pastry cream and topped with chocolate! I enjoy adding my own touches, like different types of nuts. They subsequently included the recipe in the 1991 edition of their Good Housekeeping … I have an idea that involves these little treats, and I can’t wait to share it with you! Mmmmm Cream Puffs! Put on a plate and sift icing sugar on top. 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