Cream Puffs: Tried Chilling Filling & Light Whipped Topping?

[Kelley Sells]

Don't be afraid.... I am the WORST at reading a recipe, not that it is difficult, maybe because I need my glasses, maybe because I'm stubborn, I"m like that putting stuff together, NEVER look at the directions and do fine....BUT....I have found that the Profiterole Puffs where sooooooooo dang easy, if I can do it? ANYONE CAN....even my attendees at my kick off show, yes I did them for my kick off show, where shocked!!!!

I LOVE the idea of the pudding, I will definatly do that this weekend for my show....maybe use some pistachio pudding as it is a st. pattys party, or just dye it green....but that sound AWESOME....I didn't have chocolate though and I used my sons Hershey Chocolate syrup....LOL...it was great...and then drizzled some of the filling over the top too....

Yes, you do have to wipe the tip, but as was said, it DOES look professional to do that.

They where the HIT of the Show.....I think what I'm going to do is make them for everyshow I do, whether it's demonstrating or just bringing....woo hoo....

BUUUTTTT, can someone PLEASE tell me how to pronounce it? LOL....I have a hard time with my own native tongue of english let alone Italian

Gosh, NEVER thought I'd hear myself say this...I LOVE TO COOK...

 

[DebbieJ]

Pro-fit-er-ole

 

[lizcooks4u]

St. Patty's DayWhen Steve or is it Mike?? mentioned using instant pudding, right away I thought of using Pastaschio SP? pudding. I don't like nuts but absoultely love this pudding and it's already Green too *my all time favorite color*.

I have yet to try them, I've been afraid to make them.

I'm doing these for a St. Patrick's Day Themed Cooking Show, and I'm coloring the filling green. I had originally planned on getting a vanilla frosting and tinting that green as well, but since the green coloring shows through the puffs, I'm going to use the chocolate like the recipe calls for! I personnally use the gel coloring, and they were so pretty!

 

[its_me_susan]

Melody--It really doesn't take too long for them to cool. By the time you've finished poking all the holes in the puffs the first ones are cool. While they're cooking I would spotlight additional products, booking benefits, or a recruiting commercial (there is time for all three). Then poke the holes and whip up the filling. I might let the guests get involved in filling the puffs so they can use the easy accent decorator. Or play a game while filling them (as that part is a little time consuming and repetitive)---the tic-tac-toe is a good option because they need to find and write down their 9 products.

I've been thinking on how to demo this one as well. I haven't done it at a show yet, but I don't like alot of down time during my show. Which usually isn't a problem cause I talk ALOT!

What's the tic-tac-toe game?

Please refresh my memory.... when do you poke holes in.... do you really need to poke one before inserting the cream and filling (can't it be done at the same time?)

 

[Chef Kearns]

Susan--not sure about the tic tac toe game (I have an idea, but not positive) About the puffs...you have to poke them after they come out of the oven to release the steam. So it needs to be done before you put the filling in them.

 

[Chef Kearns]

My bad! I'm the one who posted about the tic tac toe in the first place!

The one I do is have the host do their wish list before you arrive then in a lull (when there is alot of repitition or you're setting up for the next step) ask the guests to draw a tic tac toe board and fill in the spaces with their 9 most wanted items. When they are done read off the host's list. I give out prizes for the first line and for black outs. I give a black out 10% off their order with the line, "you know, if you were a past host you would get this all the time for one year".

 

[ChefMommyinOC]

Please refresh my memory.... when do you poke holes in.... do you really need to poke one before inserting the cream and filling (can't it be done at the same time?)

You poke the holes to let the excess steam out. And you can just use the Quikut (sp?) paring knife to do that. I just poked the knife in, kept it in while transferring the puff to the cooling rack and then used the knife hole to put the filling into. But you need to let that excess steam out asap.

 

[erinstevens]

PerfiterolesI was so excited when I saw the recipe for perfiterole puffs in the season's best--when I was in England several years ago, one of our most favorite treats over there were perfiterole puffs, and they serve them as a sundae topping! We had the most delicious sundaes, so if you want another fun idea (and to show off the ice cream dipper), you can make perfiterole sundaes... =) yum!!!

 

[DebbieJ]

I just wanted to weigh in...

I made them with real whipping cream and another consultant made them with the Cool Whip.

The real whipping cream version tastes MUCH better.

Next I'm going to make them with pudding!

 

[EmmaLeeM]

WE used to eat these frozen, the whipped cream had stawberries mashed in... Soo SOOO good!

Emma

 

[amybee]

PuffsI am making these tomorrow night for a show. I tried them myself and the cool whip seemed to make it runny. I was thinking of using Pistachio pudding with the cool whip. Should I mix the pudding with a cup of milk and then fold in the cool whip? I thought the pistachio pudding would be nice for St. Patty's Day too. What do you think?

 

[DZmom]

Pudding MixI just made these last night. I used vanilla pudding mix and a container of cool whip and about a 1/4 cup sour cream. The filling was a little stiff. I had a hard time squeezing the filling out of the EAD. I plan to add a little more sour cream or a little milk next time.

 

[amybee]

Sour cream huh, I never thought of that. Do you think Milk would be okay too?

 

[jessica_momof6]

so if you don't have the mini muffin pan, could you do them at home and just take them to the show prebaked to finish them off?
and then maybe prepare something additional?

 

[EmmaLeeM]

Hmmm.. I just made these and they are fantastic! I used real whipping cream and added some almond flavoring as I was whipping! Delish!

Emma

 

[RitaKey]

Chicken saladI use chicken salad in mine for an appitizer and they are really great.

For those that do not have a tart pan, You can put them in a ring , cut the ring horizontally in 1/2 fill and cut into sections. I have made these using the round stone.

Also I think you could use the prep cups and make larger ones or muffin stone.

 

[love2cook2]

Oh...my...I came on line to see what everyone thought about these and since everyone gave them such great reviews I made them today! I did one batch with the french vanilla pudding (used 1 1/4 cups of milk instead of 2) with whipped cream folded in. Then I did a batch with the cheesecake flavored pudding and whipped cream...these were to die for!!!

 

[pamperedchefpowers]

can somenoe post the recipe????????

 

[love2cook2]

The recipe is on the consultant site under theme shows or in the newest seasons best!

 

[jenniferlynne]

I came on line to see what everyone thought about these and since everyone gave them such great reviews I made them today! I did one batch with the french vanilla pudding (used 1 1/4 cups of milk instead of 2) with whipped cream folded in. Then I did a batch with the cheesecake flavored pudding and whipped cream...these were to die for!!!

Oh my gosh!! I wonder how strawberry cool whip with cheesecake pudding would taste?? I am going to try this tonight!!! The pink would be wonderful to make for HWC shows or even for shows right before Easter!!

 

[ErinPC]

Team Theme PuffsJust wanted to add, as one of my "themes," I do sports related shows so the food is inspired by some of our favorite times from down here on "Tobacco Row." I - along with a lot of the other teachers here at my school - are HUGE Carolina Tarheel fans, so last night I whipped up a batch of these, and tinted the whipped cream light blue. They were a total hit! It would work well for just about any other occassion - holidays, sports, HWC, etc.
Now I'm off to make some more (practice makes perfect) for tonight's tournament game. My husband is a Duke fan (huge rival), so we'll see how he likes tonight's UNC-ish dessert!

 

[n8vtxn]

y'all inspired meto try this recipe and my family really liked it! I tried vanilla pudding and then put them in the fridge before dinner and it seemed to absorb all the pudding, though. Did I not put enough filling in?

 

[amybee]

PuffsI made them Friday night for a show. I used pistachio pudding with 1 1/4 cups of milk. I combined that and added it to cool whip. They came out excellent.

 

[Kelley Sells]

Thank you for the phonetic...LOL these are the best things to bring with you to a show.....I think on my 4th show, I will demonstrate them, but all the good ideas....I'm doing St. Pattys party Friday night and I think I will do the pistachio pudding and then maybe white frosting tinted green to drizzle on......OR maybe dye the dough green....LOL.....

Such an easy recipe with so many variations for ANY Time of the year.....

I love this job.....I'm in Real Estate, and I LOVE the money there, but this is WAY MORE FUN.....

 

[PampChefMartha]

I've made these twice now; once for a meeting and then at a show. Both times I've made them differently. I always have more than 18 made from one recipe and make the hole on the side of the puff to fill, not the bottom.

For the meeting, I made them completely (choc and nuts, included) the night before and placed them on a tray and then in the freezer. Just before leaving for my meeting the next day, I placed them in the Chillzanne Sectional Server with a Pineapple stalk in the center bowl for decoration. They defrosted on my way to the meeting (15-20 min). No one could tell they had been frozen the night before.

For a show, To save time, because I was making something else, also. I made the puffs pastry in advance (un-filled). I also filled a plastic sandwich bag with chocolate frosting and a Twixit clip to seal it. I took them to a show and finished preparing the puffs during the show. A guest requested to use the Food Chopper as soon as I arrived, to chop the nuts! Of course I said "yes". I then piped the chocolate on, that I had sitting in the Measure-All Cup with hot water to keep the chocolate softened. I then dipped the puffs into the nuts, instead of sprinkling them on. They loved them!
I even had another show booked from that show and she requested the puffs at her show!

 

[Kelley Sells]

Pudding filling and coloring for St. Pattys DayWell, after the wonderful suggestions, I tried the puffs for the 3rd time and did te vanilla pudding and tinted it green for the filling, delicious...and used white frosting, melted and tinted green and they where GREAT....they didn't last long that is for sure....
I baked them and stuffed them asap and then put them in the freezer.....they are the best thing I've ever tried, the kids like them, the hubby, everyone....so that will be a monthly treat. Colored to the holiday of the time frame.

Look for the different suggestions and TRY them.....there was one with I think it is whipping cream and sour cream....check it out....

 

[lizcooks4u]

intimidated...me tooI've been intimidated by these too and sure can't wait to make them I'm actually intimidated by everything, I"ve tried rolling out the pizza/bread doughs and have all kinds of trouble how can that be so difficult. The strawberry tuxedo's look more my speed!! LOL I don't have a double broiler yet though.

Oh good! lol. Thanks for the clarification. I want to make these - but need to get used to the idea for a while first... Not sure why this one intimidates me a little ~ the demo tapes look easy.

 

[n8vtxn]

Everything seemed intimidating to me too at first, but just practice at home a lot and you won't feel like that as much - plus if you try lots of PC recipes, you can write off almost your entire grocery bill feeding your family every night 'cuz you are "perfecting" the recipes. As far as the strawberries go, I actually use my batter bowl in the microwave to felt chocolate - that way I KNOW it won't seize up on me since its no where near water. I made the tuxedo strawberries for my brother-in-law's wedding and everyone was so impressed when actually it was very easy, just time consuming - but I did TONS of them...

 

[lizcooks4u]

Everything seemed intimidating to me too at first, but just practice at home a lot and you won't feel like that as much - plus if you try lots of PC recipes, you can write off almost your entire grocery bill feeding your family every night 'cuz you are "perfecting" the recipes. As far as the strawberries go, I actually use my batter bowl in the microwave to felt chocolate - that way I KNOW it won't seize up on me since its no where near water. I made the tuxedo strawberries for my brother-in-law's wedding and everyone was so impressed when actually it was very easy, just time consuming - but I did TONS of them...

Thanks;
R U a Native Txan??

 

[its_me_susan]

Susan--not sure about the tic tac toe game (I have an idea, but not positive) About the puffs...you have to poke them after they come out of the oven to release the steam. So it needs to be done before you put the filling in them.

If you are going to fill them later on, do you still need to poke them/release the steam?