Gulf Coast Creamcake Puffs #TheOysterBed

Who says that an oyster tray only has to have oysters served in it? Not me!! And certainly not The Oyster Bed company. You can visit their website and see all of the different foods that they have served up in both of their tray sizes. Thanks to The Oyster Bed company for sending me this tray to test with. All of the comments and opinions are my own.

The Le Petite tray from The Oyster Bed

The Le Grand tray from The Oyster Bed

I started dreaming about making a dessert in this tray ever since it arrived. But first I had to make the Oyster Bed Sliders then dessert.

Not only does the tray provide the great shape for the cream puff but it bakes them beautifully. The bottoms were golden brown and the inside was perfectly hollow.

Once the cream puffs are baked, they can be stuffed with all kind of fun fillings. Savory cream puffs with curry chicken, an oyster stuffing, shrimp salad and on and on!!!!

 

Gulf Coast Creamcake Puffs #TheOysterBed

Number of servings: 10

See Detailed Nutrition Info on

These dreamy Gulf Coast Creamcake Puffs will be the favorite treat at the party. The cream puff shells can be stuffed with lots of different filling and served on The Oyster Bed tray for an extra special display.

Ingredients

  • Cream puff shells:
  • ½ cup unsalted butter
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 4 eggs
  • Cooking Spray
  • Filling:
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • Optional:
  • 1 cup graham cracker crumbs mixed with 2 tablespoon sugar for sand
  • Melted white chip chocolate with food coloring paste to create seashells (seashell mold found at craft stores)
  • Powdered sugar to dust the tops of the shells before serving.

Instructions

  1. Prepare the cream puff shells: Heat oven to 400 degrees. Lightly spray The Oyster Tray with cooking spray and set aside.
  2. In a heavy bottom saucepan, bring the butter, water and vanilla extract to a boil. Stir in the flour. Vigorously stir the mixture until it leaves the sides of the pot and forms a ball. Remove from the heat, transfer to a stand up mixer and allow to cool for a short time.
  3. With the mixer (use the paddle attachment) running on low add one egg at a time, allowing each to be incorporated. Turn the mixer up and continue to beat until smooth. Fill a large pastry bag (large star tip) with dough and pipe into The Oyster Bed tray.
  4. Bake for 25 minutes or until the puffs are golden brown on top and firm. Allow to cool before cutting open. When cutting open, do not cut all the way through to create a hinge like a shell.
  5. Prepare the cheesecake filling: In a stand up mixer or large bowl, beat the cream cheese.
  6. Add in the vanilla extract and lemon juice, beat together. Add in the heavy cream and beat until well blended. Add in the powdered sugar and beat until stiff and fluffy. Be careful to not over beat!! Transfer to a large pastry bag with a large open tip and refrigerate until ready to fill the shells.
  7. Once the shells are cooled and filled. Place them back in The Oyster Tray with the graham cracker sand and chocolate seashells. Dust powdered sugar over the tops of the cream puffs and serve.

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