In a large pot, bring butter and water to a boil.Remove post from heat and stir in flour and salt, consistently stirring until the вЂ¦Д¤.1/5 (234) Category Dessert Servings 20 Total Time 1 hr TO MAKE CREAM PUFF PASTRY: In a large pot, bring butter and water to a boil.Fold in whipped topping until combined refrigerate. Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium speed until smooth.Remove from pan to cooling rack prick side of each puff with tip of sharp knife to release steam. Bake 30 to 40 minutes or until puffed and golden brown.Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Reduce heat to low beat vigorously about 1 minute or until mixture forms a ball. In 2-quart saucepan, heat 1 cup water, the butter and 1/4 teaspoon salt to boiling over medium-high heat.Spoon about 1/3 cup cream cheese mixture into bottom half of each puffвЂ¦Д¤/5 (2) Category Dessert Servings 12 Total Time 1 hr 30 mins Just before serving, cut each puff in half horizontally. Remove pans from oven and leave puffs on pans until cool enough to serve.If it is still doughy or wet, bake another 5 minutes. Test by removing a puff from the oven and breaking it open. Bake 10 minutes more for tiny puffs 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Reduce heat to 300 degrees F (150 degrees C). Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs).Lightly brush the tops of the puffs with glaze before baking. Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze.Keep the size of the puffs uniform so they bake properly. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. From small appetizers, mounds should be 1 inch in diameter. For tiny puffs, mounds should be about 1/2 inch in diameter. Use a pastry bag to pipe dough onto 2 ungreased baking sheets.Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it.After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. Beat until completely absorbed into the dough. Then beat in one egg and the extra egg white. Put the dough into a large mixer bowl.Separate the white and yolk from one egg, reserving the yolk for glazing.Stir vigorously with a wooden spoon until the dough forms a ball. Put the milk and butter in a large saucepan and bring to a boil.Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.Preheat oven to 425 degrees F (220 degrees C).Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown. Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart.It should be smooth and shiny, so you may only need 3 of the eggs. Pay attention to the consistency of the paste. Add the eggs one at a time with the processor running. Transfer the mixture (panade) to a food processor.Continue stirring, careful not to scrape up the film, for a minute or two more. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Take from the heat and immediately add the flour.Raise the heat to medium and bring to a healthy simmer. In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted.

Cream cheese puffs recipe