Francie S Profile - Allrecipes.com (16398721)

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Francie S


Francie S
 
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Member Since: Sep. 2010
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Pumpkin Cream Cheese Cream Puffs
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Recipe Reviews 4 reviews
French Silk Chocolate Pie I
I followed this recipe exactly with one exception. I beat the ingredients on 3 because my speed 2 does not work on my hand mixer. I used a metal bowl and mixed until my butter and sugar were almost white. I beat the eggs for the full 5 minutes each. Because I like to put things away as I go, I also added the vanilla to the chocolate before it was completely cooled and it bubbled and made the chocolate thicken up. (not sure I would do this again, but it didn't seem to matter) I am making chocolate cream puffs with this instead of a pie. From the amount of filling I have, I can't imagine that this would not be more than enough for a 9 inch pan. Most mistakes that are made with baking are not taking the time to beat things as long as the recipe states or not doing things in the correct order.

1 user found this review helpful
Reviewed On: Nov. 1, 2013
Pumpkin Cream Puffs
I have made cream puffs for years and used a recipe just like this. I use a smaller amount of dough for each puff and it makes 24-25. I bake at 400 degrees for 30 minutes then let cool completely. I decided to try pumpkin this year and I bought the Libby's pumpkin pie mix in the can with the spices and sweetness already added. I mixed 1 1/2C pumpkin pie puree with 6oz. of cream cheese. In a separate bowl, I whipped the heavy whipping cream with 1T. of vanilla and 1/4 cup granulated sugar until stiff peaks formed. Then I folded the pumpkin/cream cheese into the whipped cream. Then I filled the puff pastry. I also put a dab of the filling on the top of the puffed pastry with a roasted pecan piece.

2 users found this review helpful
Reviewed On: Oct. 12, 2012
Lemon Custard Filling
I followed Scott d BBQ man's advice from May 10, 2010 by cutting down the corn starch and rendering the egg yolks. I decided that the butter would melt better if I added it before the lemon juice. It took some time to thicken up, so I think the people who had trouble with this recipe did not stir long enough. After I made this, I let it cool and then covered it and put in the refridgerator over night. In the morning I whipped some heavy whipping cream with sugar and vanilla. After stiff peaks formed, I folded the lemon custard into it. I then stuffed puffed pastry with the lemon infused whipped cream and strawberries. WOW.. What a wonderful treat. My husband and the girls at work loved this!!!

1 user found this review helpful
Reviewed On: Jul. 10, 2012
 
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