Directions: |
Directions:Preheat Oven to 400 degrees.
Have a sm. bowl half-filled with water near the cookie sheet you'll be using for baking the puffs.
Puff Shells:
Measure the flour and salt, then sift onto a sheet of wax paper...have this and the eggs placed near the stovetop. Add 1 c. water and the butter to a med. sized, heavy wt. pot...Heat to boiling, then reduce heat to LOW. While constantly stirring, add the flour and stir vigorously (with a wooden spoon) over the low heat until mixture forms a ball(about 1 min.) IMMEDIATELY remove pot from stovetop and place on heatproof surface. Beat in 1 egg at a time, beating 'til smooth after each egg is added! Take a heaping lg. spoonfull of batter and using another spoon, slide batter onto an ungreased cookie sheet, dropping it into a "mound" shape(the higher the mound of batter, the higher the puff will be). Dip your fingers into the bowl of water(that you had set aside) and sprinkle the water "AROUND" the Dough (helps puffs to rise).
For Reg.Sz. Shells - bake at 450 deg. for 12min., then REDUCE HEAT to 325 deg. and bake 25min.,'til golden!
For Sm. Shells(bite sz.) - bake at 450 deg. for 5min., REDUCE HEAT to 325 deg. and bake for 10min., 'til golden. Remove and Cool on wire rack.
Note: While puffs bake, prepare the filling.
Filling Choice #1:
Using 1 1/2 c. milk follow the pkg. directions to make the pudding, cool, and refrigerate. Meanwhile, whip cream, adding 1 tsp, vanilla, beat 'til stiff peaks form. Fold" in the whipped cream. Refrigerate for 1 - 2 hrs. before assembling.
Filling Choice #2:
Using 1 3/4c. of milk, follow pkg. directions to prepare the pudding. Fold in the Cool Whip and
refrigerate for 1 - 2 hours before assembling.
Filling Choice #3: Any of your favorite appetizer fillings that you usually put on bread or crackers can be put into the small sized puffs.
Filling Choice #4: Just fill the shells with whipped cream or Cool Whip and eliminate the pudding!
Best if assembled the same day of serving(bake shells a day ahead and store in a loosely covered container at room temp....also make the filling a day ahead and store lightly covered in refrigerator).
Assembly: With sharp knife, gently and carefully slice the top 1/4 portion of each puff and set tops aside. Look inside the bottom portion of the puff and remove any dough that looks a little uncooked, thus providing a nice "cavity" for the filling. Retrieve filling from refrigerator and mound filling in each shell, but not too much that it overflows...lay the cut off "top" of each puff on top of filling.
Sift Confectioners Sugar over top, basically giving it a "light dusting". Refrigerate uncovered 'til serving time. |
This recipe for Cream Puffs is from