Holiday Puffs: Creative Fillings for a Festive Treat

[pamperedinAlaska]

I love these dainty little puffs, and was wondering if anyone has experimented with more "holiday" flavors...pumpkin, etc. I personally love the pudding/whipcream fillings. I've done regular vanilla, cheesecake and chocolate.

 

[sarahmarie]

also, how do you say it!

 

[ShanaSmith]

I have thought about doing some sort of pumpkin filling, but haven't tried it. Keep us posted if you do.

Pro fit a role

 

[ltkacz]

My husband made them byadding raspberry jam to the mix. It was good.

 

[pamperedinAlaska]

I think I'm going to try some butterscotch pudding, maybe going a little lite on the butterscotch. I'll let you know.

 

[adventurechef]

Profiterole IdeaI just picked up a copy of a magazine called Christmas Baking by Better Homes and Gardens.

They had an article about Cream Puffs with several versions - Almond Cream filling; Canoli-style filling with Ricotta cheese; Triple Chocolate with chocolate dough, white chocolate pudding filling and hot fudge sauce; Chocolate Eclairs and a showstopper called Paris-Brest.

The Paris-Brest is basically a "Profiterole Ring". The mounds of dough were piped in a circle on the baking sheet, with sides touching. A photo shows the dough in a pastry bag with a star tip piped onto the baking sheet. I bet that we can use the EAD for this. After baking the ring is carefully transferred to a rack to cool.

I can imagine this being cooked on the large round stone, then presented on the SA large platter using the EAD to pipe on the filling and whipped cream topping. Then the ring can be garnished any way you want.

I am definitely going to try this out for our next family dinner.

Another thing I just noticed the article says - "make an extra batch of puffs to keep in the freezer for spur-of-the-moment desserts and appetizers (just fill with chicken or seafood salad)". I don't know how the puffs are after defrosting but putting in savory fillings sounds yummy.

Lots of new ideas to try,
Linda

 

[Jennie4PC]

when you do the puffs with the pudding in it do you add the whipped cream also or just do the pudding mix I am planning on making these for a dinner on fri

 

[MGG]

I have thought about doing some sort of pumpkin filling, but haven't tried it. Keep us posted if you do.

Pro fit a role

For the pumpkin filling try the one from the Spiced Pumpkin Tartlets recipe from the Seasons Best F/W 2002 (I have this from before I became a consultant).

1 can (15oz) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 tsp. Pantry Cinnamon plus Spice Blend, (I'll bring this)
1 package (3.4oz.) Cheesecake Instant Pudding and Pie Filling


This filling is super delicious and my mom took a plate of these tartlets to her co-workers that couldn't go to her show Sat and she increased her sales over $200. I know this isn't the thread for recipes, but if anyone wants the tartlet recipe let me know. I'm only on show #2 ( I hit Level 1 and my SS month 1 bonus so far) so I'm glad to contribute what I can.

Marisol

 

[Chef Diane]

I just picked up a copy of a magazine called Christmas Baking by Better Homes and Gardens.

They had an article about Cream Puffs with several versions - Almond Cream filling; Canoli-style filling with Ricotta cheese; Triple Chocolate with chocolate dough, white chocolate pudding filling and hot fudge sauce; Chocolate Eclairs and a showstopper called Paris-Brest.

The Paris-Brest is basically a "Profiterole Ring". The mounds of dough were piped in a circle on the baking sheet, with sides touching. A photo shows the dough in a pastry bag with a star tip piped onto the baking sheet. I bet that we can use the EAD for this. After baking the ring is carefully transferred to a rack to cool.

I can imagine this being cooked on the large round stone, then presented on the SA large platter using the EAD to pipe on the filling and whipped cream topping. Then the ring can be garnished any way you want.

I am definitely going to try this out for our next family dinner.

Another thing I just noticed the article says - "make an extra batch of puffs to keep in the freezer for spur-of-the-moment desserts and appetizers (just fill with chicken or seafood salad)". I don't know how the puffs are after defrosting but putting in savory fillings sounds yummy.

Lots of new ideas to try,
Linda

the puffs themselves are fine after freezing as long as they are put in an air tight container.

 

[dannyzmom]

also, how do you say it!

Pro FIT uh ROLL

 

[gilliandanielle]

I say it Pro FIT uh ROLL-y. Is that stupid??

 

[ShanaSmith]

MGG Thank you for the filling idea, that sounds great!