Thursday, March 12, 2009

Cream Puffs

Cream Puffs

2 c. water
1 c. butter
½ tsp. salt
2 c. flour
8 eggs

Preheat oven to 400 degrees. Cover baking sheet with parchment or generously grease and flour. Bring water, butter, and salt to a boil in medium saucepan. Cook until butter melts. Remove from heat and add flour all at once. Using wooden spoon, stir vigorously until mixture forms a ball and leaves the sides of pan. Add eggs, one at a time, beating well after each addition.

Using ice cream scoop, drop mounds of batter onto prepared baking sheet. Using a moistened spoon, gently round and smooth the tops. Bake until golden, 30-35 minutes. Poke hole into sides with knife to release stem. Turn off oven and return puffs to oven for 10 minutes to dry out. Remove and cool on rack. Cut in half horizontally and remove any moist dough. When cooled, fill with cream (see below) or ice cream. Drizzle with hot fudge and almonds.

Filling:
2 lg. boxes instant vanilla pudding
5 c. milk
1 ½ pints whipping cream

Prepare pudding with 5 c. of milk. Refrigerate until set. Whip cream and fold into pudding. Pipe into cream puffs.

Variation: Fill cream puffs with ice cream (peppermint, chocolate chip, or mint chip) instead of cream filling. Wrap in saran wrap and place in freezer until ready to serve. Top with hot fudge.
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