Bread Archives - Page 35 of 46 - 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

Apples, apples and even more apples, we have two apple trees and we are trying to remember all the apple recipes we can to use up apples. We are going to be making Caramel Apples and many more recipes with apples be sure to check back!

Fresh Apple Muffins

*4 cups Macintosh Apples peeled and diced or baking apple of your choice
*1 cup of Sugar
*2 large Eggs or 3 medium
*1/2 cup of Vegetable Oil or Olive Oil
*2 teaspoons Vanilla
*2 cups All-Purpose Flour
*2 teaspoons Baking Soda
*2 teaspoons Cinnamon
*1 teaspoon Salt
*1 cup Raisins (Optional)
*1 cup chopped nuts, pecans etc… (Optional)

Note: These need to be made the night before baking.

Mix in a bowl all the above ingredients together, scoop mixture into put in a gallon Ziploc bag and remove as much air as possible. Lay the bag flat in the fridge overnight. The mixture might be on the dry side but the moisture pulls out of the apples overnight. If it seems to dry in the morning add another egg.

In the morning using greased or Pam sprayed muffin tins. (You could use cupcake cups but they look more like a muffin if the batter is put directly in the muffin tin.)

Fill each muffin cup with 3/4 full of batter. Bake muffins at 350* F. for 20-25 minutes. (If using small muffin tins bake about 10- 12 minutes.) Watch to make sure they do not over bake.

Recipe adapted from Bridgerland Culinary Arts School.