lindy, Author at Garden Seeds and Honey Bees

We made these cut little chicken cream puffs at our Young Women’s “Princess/Queen Tea Party” activity. They are fun to make and you could add any filling you like. We will be making more fillings for these cream puffs in the future. You can also see our St. Patrick’s Puffs Here.

Cream Puffs/Profiteroles

*2 cups Water
*1 cup Butter
*2 cups All-purpose Flour
*1 teaspoon Salt
*6 large Eggs

Pre-heat oven 400*F.

In a sauce pot on medium heat, bring the water and butter to a boil. Remove from heat and quickly stir in the flour and salt and stir until it makes a smooth paste. Place the dough/paste and with a hand mixer mix in eggs one at a time until mixture is smooth and elastic in texture.

In a pastry bag (or cookie scoop of your choice for size and scoop onto Silpat covered 1/2 baking sheet) using a 806 round tip and pipe dough paste onto Silpat covered 1/2 baking sheet in size desired.

Tip: Wet the tip of your finger and touch the peaks on each cream puff to make smooth top.

Bake cream puffs for 15 minutes, then turn down heat and bake another 8 minutes at 325* F. Until they brown slightly. Remove cream puffs from the oven and cut/poke a small slit in each cream puff to remove moisture. Place cream puffs back into the oven turning the oven off and open door and allow cream puffs to dry out about 15-45 minutes. Remove again from the oven and pipe filling into cream puffs or cut puff in half and add filling of your choice.

Optional: I like to remove some of the baked insides if slicing open to fill with filling.

For the above pictured cream puff we made the chicken filling.

Meat Fillings:

*Fresh ground or 1 can canned Ham, Shredded Chicken or 1 can canned or 1 can canned Clam, Chopped fine (6-8 ounces canned meats)
*1/2 cup Sour Cream
*1/4 cup Olive Oil Mayonnaise
*1/2 cup plain or Vanilla Yogurt
*1/2 cup grated Parmesan Cheese
*1/3 cup minced onion, red, yellow or white
*1/4 teaspoon ground Black Pepper
*1/4 cup Parsley, minced
*1 teaspoon Worcestershire Sauce

Combine the above ingredients in bowl. Scoop or pipe into cream puffs with pastry bag with a 806 round tip. Refrigerate until ready to eat. Enjoy!

Cream Puff picture directions:

Have a great day!

Lindy

We used this yummy cupcake recipe for a church Young Women’s Tea Party Activity making the mini cupcakes and topped them with a fresh raspberry. Lemonade Cupcakes would be fun for any Party!

Lemonade Cupcakes

Makes 9 regular cupcakes or 31 mini cupcakes

*1 cup All-purpose Flour
*1/2 teaspoon Baking Powder
*1/4 teaspoon Baking Soda
*pinch Salt
*1/2 cup granulated Sugar
*1/4 cup Extra Light Olive Oil
*2 Egg Whites
*1 cup Lemonade or Pink Lemonade
*1/8 teaspoon fresh Lemon Zest
*1/4 cup Buttermilk
*Pink Gel Food Coloring, we used 3 drops

Pre-heat oven to 350* F.

Cream together in a stand mixer: Egg whites, sugar, oil, lemonade and lemon rind.

Whisk together dry ingredients in a bowl: Flour, baking powder, baking soda and salt.

Slowly add, alternating flour mixture and buttermilk to the creamed mixture and mix until combined and smooth.

Scoop batter (or use pastry bag) into cupcake cups and bake regular cupcake size 20-25 minutes, for the mini cupcakes about 17 minutes.

Tip: Use an elastic/rubber band at the wide end of batter filled pastry bag to kept batter from squeezing out. Twist the wide end filled pastry bag and add elastic/rubber band and squeeze the bag at the wide end of bag as you fill each cupcake cup.

Lemonade Buttercream Frosting

*3 cups-plus 3 tablespoons Confectioners’ Sugar
*1/2 cup Butter, room temperature
*1/8 teaspoon Sea Salt
*2 tablespoon Lemonade
*Lemon Gel Food Coloring, we used 3 drops

Mix together the above ingredients in a stand mixer until creamed and desired texture.

Pipe or frost the lemonade cupcakes. (We used #18 star tip on a pastry bag for the mini cupcakes.)

Recipe adapted from Sweet Cheeks in the Kitchen