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Monday, January 2, 2017

Cream Puffs Day

Cream Puffs originate in France. They have also been called profiterole and choux a la creme. Cream puffs are a french dessert pastry that are filled with whipped cream pastry cream, ice cream or custard. You can find them served plain or decorated with chocolate sauce, caramel sauce or dusted with powder sugar. 

The "cream puff' was found on U.S. restaurant menus as early as 1851. The pastry chef will pipe a paste through a pastry bag or drop batter with a pair of spoons into small balls onto a pan. They are then baked to form a hollow puff. The cream puff will cool then be filled using a pastry bag and narrow piping tip. 
Since I was a kid my favorite Cream Puff had to be those cream horns. My daddy I believe had a sweet tooth for them as well. Those pastries very tender filled with cream oh my. I can remember all of them from big to small. As I have grown through the years I have took a likeness for the mini cream horns. This recipe I found from Natasha's Kitchen shared this recipe for her moms own mini cream horns. 

  • 1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
  • Powdered Sugar
  • 8 oz tub of cool whip
  • 4 oz cream cheese, softened at room temperature
  • 3 Tbsp sugar
  • 2 Tbsp lemon juice

  1. Preheat the Oven to 400°F
  2. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
  3. Roll each strip out until it is about 2.5 times in length, than wrap the dough around the mold, pushing the dough down to seal it as you go.
  4. Place the rolled mold on a baking sheet, with the end side down & bake at 400° F for 12 min until golden brown. Might need to bake few batches.
  5. Cool trubochki to room temperature, than pipe in the cream.
  6. For the cream, beat together 4oz cream cheese and 3 Tbsp of sugar for 1 minute on medium speed until well blended. Add 2 Tbsp of lemon juice and mix until blended.
  7. Fold in 8oz of cool whip until smooth and fluffy.
  8. Fill the pastry bag with cream & pipe it in to each cream horn to the top.
  9. Dust with powder sugar and enjoy.
you may want to visit the website and check out the step by step directions with pictures.

shared at
mix it up monday

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