177754 coffee cream puff muffins Recipes

sugar, almond extract, vanilla, cinnamon, margarine, cream cheese, refrigerated biscuits (buttermilk or country)

instant coffee powder, milk, flour, baking powder, egg, oil, milk, sugar, chopped walnuts, maple syrup

puff, water, butter or margarine, flour, eggs, cream cheese, softened, vanilla instant pudding, milk, cool whip , optional, chocolate sauce , optional

coffee liqueur, irish cream liqueur, creme de cacao liqueur, brandy-based orange liqueur (such as grand marnier), hot brewed coffee, cream, chocolate syrup, maraschino cherry

sheet frozen puff pastry (1/2 of 17.3-oz. package.), thawed, cold milk, sugar free jell-o vanilla flavor instant pudding & pie filling, thawed cool whip whipped topping (i use sugar free), semi-sweet baking chocolate, melted or chocolare chips

butter or margarine, sugar (optional; for dessert puffs only), all-purpose flour, eggs

coffee-flavored liqueur (such as kahlua), tequila, hot coffee, cream

dark creme de cacao, coffee liqueur, brandy, hot coffee (6 to 8), cream

flour, eggs, caster sugar, butter, coffee, cream, coffee, caster sugar

coffee liqueur, sugar, hot brewed coffee, cream and chocolate curls

egg yolks, sugar, flour, cornflour, milk (divided ), instant coffee powder, coffee liqueur, heavy cream, sugar, water, toasted flaked almonds , for decoration

sugar, ground cinnamon, butter, melted, vanilla extract, tube (10 oz) refrigerated biscuits, cream cheese, cut into 10 cubes

puff pastry, sheets. thawed, softened cream cheese, cool whip topping, cupsfrench vanilla pudding, pure vanilla extract, chocolate magic shell ice cream topping, pecan pieces

cream cheese, softened, crushed pineapple, drained, cool whip, thawed, puff pastry shells (recommend stella dora anginette)

instant coffee (or 2 tbsp strong brewed hot coffee), chilled double cream (heavy cream, 9.5 oz), chopped mixed nuts (2 oz), brown sugar (or to your liking)

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

puffs, water, butter, cubed, sugar, salt, all-purpose flour, eggs, cherry-chocolate filling, sugar, milk, semisweet chocolate, chopped, fresh or frozen sweet cherries, pitted and chopped, sugar

sheet frozen puff pastry (1/2 of 17.3-oz. package.), thawed, cold milk, sugar free jell-o vanilla flavor instant pudding & pie filling, thawed lite cool whip whipped topping, semi-sweet baking chocolate, melted