Cream Puffs: Tried Chilling Filling & Light Whipped Topping?

[its_me_susan]

Well, 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....

Why are are you all putting them in the freezer overnight - do they really lose something in the fridge overnight?

Why am I so chicken to try these ~I just need to try these don't I. Do you all like the whipped cream or pudding best?

 

[lizcooks4u]

Improvisions??

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

I don't have the easy accent, yet, so what do you poke the profiteroles SP? with and I can improvise thanks in advance.

liz

 

[BethCooks4U]

I don't have the easy accent, yet, so what do you poke the profiteroles SP? with and I can improvise thanks in advance.

liz

You poke them with a knife. The easiest thing is to use either the utility knife or the quikut paring knife. Pierce the puffs to pick them up and move them onto the cooling rack.

Note: I NEVER use the quikut knife at a show except if I'm doing a delicate garnish - I show the GOOD knives.


Here's a way to do the puffs if you don't have an EAD:

Use puff pastry and cut them with a 3 inch cookie cutter (the kids cutters or the bread tube work great), cut into squares, or make mini puffs with the creative cutters but WATCH them - they cook much quicker if they're small. Bake them on a stone, cool, slice in half and fill with the cream or pudding. Then decorate as directed. Much like the Strawberry Amaretto Pastries...

GET AN EAD!!! Half price in supply order form! You will be so glad you did!!!

 

[lizcooks4u]

ead Beth:

I'm waiting on a check this week and I saw the EAD on the paper supplies order and that is my next thing to get that's for sure.

Thanks for the explainations. I sort of have a difficult time picturing / visualizing until I've actually seen the things or see pics. But the way you've mentioned kinds sounds what I could figure out

I have the Super Starter kit, and now the rice cooker plus, figured I'd start real easy!!!!

I think I have the bread tube you're referring to, so I'll have to give that a try as well.

I've procrastinated long enough so I am bound and determined to do these, besides my co-worker's are expecting them tomorrow too!!!!

You poke them with a knife. The easiest thing is to use either the utility knife or the quikut paring knife. Pierce the puffs to pick them up and move them onto the cooling rack.

Note: I NEVER use the quikut knife at a show except if I'm doing a delicate garnish - I show the GOOD knives.


Here's a way to do the puffs if you don't have an EAD:

Use puff pastry and cut them with a 3 inch cookie cutter (the kids cutters or the bread tube work great), cut into squares, or make mini puffs with the creative cutters but WATCH them - they cook much quicker if they're small. Bake them on a stone, cool, slice in half and fill with the cream or pudding. Then decorate as directed. Much like the Strawberry Amaretto Pastries...

GET AN EAD!!! Half price in supply order form! You will be so glad you did!!!

 

[Shereda]

I have 2 questions and one ah-ha idea!

Questions: does the pudding hold up better (you know, biting without the squirt)?

what size box are you putting into the mix (of the pudding and the cool whip) and how much milk?

I have to make "teacher appreciation treats" for school. I am thinking of doing this recipe for them. My only concern is they might sit out a bit and what would this do to the filling? Any suggestions? I have to split them among 3 different teacher lounges so I don't have enough "chillzannes" for the job.

Lastly, if you are going to tint the filling... how about using white chocolate on top with tinted colors (like pink for HWC)...? Do you think that would work?

Ok, I am hungry now... bye!

 

[lizcooks4u]

re: puffsYou can freeze these in regular freezer.

I have 2 questions and one ah-ha idea!

Questions: does the pudding hold up better (you know, biting without the squirt)?

what size box are you putting into the mix (of the pudding and the cool whip) and how much milk?

I have to make "teacher appreciation treats" for school. I am thinking of doing this recipe for them. My only concern is they might sit out a bit and what would this do to the filling? Any suggestions? I have to split them among 3 different teacher lounges so I don't have enough "chillzannes" for the job.

Lastly, if you are going to tint the filling... how about using white chocolate on top with tinted colors (like pink for HWC)...? Do you think that would work?

Ok, I am hungry now... bye!

 

[karlene]

have made them 6 or 7 times already!!! I use 3/4 cups powdered sugar when using lite cool whip! I froze them and they are awesome! I've used the different flavored cool whips...strawberry, chocolate, etc! I have made a batch up and taken them to my show and then just fill them in front of guests as a second recipe while my other is baking!!! I mix up the filling ahead of time sometimes and bring it in the batter bowl!! They love them and they get the idea of how easy they are to mix up!!! I keep them in the muffin pan to take to show and then just fill them there.

 

[tripletmommie]

Although I don't yet have my kit yet! I practiced making them for my first show at home and they turned out great! My director that recently did a show at my house brought the puffs still in the muffin pan. Then at the party she filled them and drizzled the chocolate. This made the easier to transport!
Wow are they easy and good!

 

[maryhenderlite]

The recipe calls for mounded scoops, but I noticed that if you barely fill the small scoop, then the bites are smaller, and you don't have to "bite into" them, just pop them into your mouth. Just what we thought, maybe if they weren't so "big" they wouldn't squirt..IMO... They were so easy and so good.. I couldn't believe it!!! Love Pampered Chef!!

 

[lizcooks4u]

puffsI have yet to make them, but others have done instant pudding and different variations. I went to a show my Director did last night and she made them and they were delicious!!!

You can freeze these in regular freezer.

 

[n8vtxn]

I need to make a BUNCH of these...for a party I am going to. Do they HAVE to be done in the little mini muffin pans, or is there some other way to do it, like aluminum muffin liners? Or even just on a bar pan?

 

[amybee]

PuffsI like to use the cool whip and 1 small package of pudding. I whisk the pudding with 1 1/4 milk and then I fold in the cool whip. They are out of this world....

 

[karlene]

puffsI just read a whole feature article in our paper on cream puffs! They say you can scoop the dough onto a baking sheet (stone of course) and it will puff up right there....this is how they used to make them...and even larger if you want. I haven't tried them bigger or on a bar pan or flat stone yet.

 

[Ginger428]

I'm almost sure you need something like the mini muffin tins, cuz thats what makes their shape. You know they freeze really well.

 

[agw]

The base dough for our Profiterole Puffs is a pate choux. It's the same dough used for making eclairs and cream puffs. Profiteroles are simply a smaller version of cream puffs. To that end, no, a muffin tin isn't really necessary, but it does make a convenient transportation vessel to and from the oven.

I've made these a few times now and I agree that they're just awesome. Such a simple way to impress!

The dough "shells", for lack of a better word, are great for housing sandwich salads/pastes like tuna or chicken salad, too. How awesome is that for a party tray!

 

[its_me_susan]

The dough "shells", for lack of a better word, are great for housing sandwich salads/pastes like tuna or chicken salad, too. How awesome is that for a party tray!

Do you really fill them with these types of SALADS?!!! Wow! Using the EAD???? I am getting excited. Do you have a special recipe? Thinking these would be great for tea party sandwiches for my Brownie Troop's end of year party.

 

[its_me_susan]

I'm almost sure you need something like the mini muffin tins, cuz thats what makes their shape. You know they freeze really well.

Freeze well unfilled? Just in a ziploc plastic bag? Any idea of how long?

(thinking here)

 

[its_me_susan]

I just read a whole feature article in our paper on cream puffs! They say you can scoop the dough onto a baking sheet (stone of course) and it will puff up right there....this is how they used to make them...and even larger if you want. I haven't tried them bigger or on a bar pan or flat stone yet.

Did they give you different filling recipes?

 

[its_me_susan]

I like to use the cool whip and 1 small package of pudding. I whisk the pudding with 1 1/4 milk and then I fold in the cool whip. They are out of this world....

An entire tub of cool whip?

Ok, I admit I have still not tried these.... but am getting closer than ever to doing so.

 

[Ginger428]

You have to try them

 

[monica_sweetconsultant]

i was wanting to make them last night but didnt have all the ingrediants. it really irks me when you are missing one ingrediant and the grocery store is closed!!! hopefully next week i wll finally get the chance.

 

[Ginger428]

i was a professional cook for years, made soups,salads,roasts, etc..., but give me something that needs flour, butter & water & I'm a MESS....but these things looked soooooooo good, so I gave them a try & on my 1st shot they came out perfect

 

[its_me_susan]

i was a professional cook for years, made soups,salads,roasts, etc..., but give me something that needs flour, butter & water & I'm a MESS....but these things looked soooooooo good, so I gave them a try & on my 1st shot they came out perfect

THANK YOU Ginger! I think I just will go for it! Stay tuned (have you frozen them? I need tips ~ not practiced on the art of freezing delicacies.

 

[Ginger428]

YES,,,i did freeze them, & the Pecan Tassies....they both came out GREAT!!
You know the stuff called press & seal??? well I took a piece of that put all the tassies on it & then another piece over the top of them & sealed them up...put them right in the freezer. Had them in there almost a week, I just didnt put the powdered sugar on them till they were defrosted. The puffs I also froze ( with the filling ) The guests started eating them before they were defrosted!!

 

[agw]

Do you really fill them with these types of SALADS?!!! Wow! Using the EAD???? I am getting excited. Do you have a special recipe? Thinking these would be great for tea party sandwiches for my Brownie Troop's end of year party.

If the "salad" is of a smooth, more paste-like texture, then I would think the EAD would still work alright. I haven't tried it yet myself, to be honest. I have, however just split the tops of the puffs and added filling with a spoon. They eat just fine, and with a little bit of creative garnish, I'm sure they'll look great too! And, no, no specific or special recipe, just what I always do. (ie tuna and mayo with whatever suits me at the time.)

Try one of the pastry shells unfilled. It will give you a better idea of might or might not pair well with it. My opinion after tasting an unfilled puff was that they'd go great with savory as well as sweet flavors. So far so good!

 

[kcjodih]

A consultant I know didn't have the DMMP so she just scooped them out on her pizza stone and they cooked up just fine. They kept their shape as well. She did mentioned that they were sliding all over the place and almost landed on the floor when she was bringing them out of the oven so for those of you who make them with out the DMMP, watch for that!

 

[Ginger428]

So then the Bar pan, deep dish baker or any of the large bakers would be fine!

 

[PamperedByJulie]

LadiesFor those of you adding pudding to the whipped topping, please elaborate. Do you still use the full 8oz of whipped topping? Do you add milk? I've looked back at the tiramisu brownie recipe and pudding, milk, and whipped topping are all used. I'm just not sure if adding milk it necessary, will the filling be too thick without it?Thanks

 

[nicolespcshows]

The sugar free vanilla pudding is great for those who don't or can't eat sugar. It seems like I have been running into a lot of diabetics at my shows and they seem to love a dessert that they can actually eat.

 

[M/SPampered]

Profiterole Puffs with slight lemon tasteI've tried using a little lemon juice in the whipped topping mixture and it worked well. Also, it has a nice lemony taste to it and guests go oohs.... and ahh...! The lemon juice mixture with whipped topping will thicken up and it never squitting out when bit on it. I filled each puffs with the filling and left in the refrigerator to chill for 1/2 hour or more before serving. I put the mini puffs in the Chillzanne Rectangular Server and they stayed chilled for hours! This is one of my favorite and it's so easy to make even though it can be time comsuming on the puffs alone. Have the puffs ready prepared and make the filling at the demo. I do suggest chilled the filling for 15 minutes then while waiting, you can tell the guests about the EAD & chillzanne server.