"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Puffs Recipe

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This recipe for Cream Puffs, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Profiteroles:
1 c. water
1/2 c. unsalted butter
1 t. sugar
pinch salt
1 c. sifted flour
1 t. baking powder
3 large eggs
Filling:
1 box vanilla instant pudding
2 c. milk
2 c. Cool Whip or Whipped Cream
Chocolate Sauce:
1 c. sugar
1/4 c. milk
1/4 c. butter
1/2 c. semi-sweet chocolate chips

Directions:
Directions:
Profiteroles: Preheat oven to 400. In saucepan, bring water, butter, sugar and salt to gentle boil over medium-high heat, stirring to melt butter completely. Add all the sifted flour and baking powder at once and continue to stir until all flour is incorporated and dough becomes a mass that pulls away from the pan. Remove from heat and scrape dough into a mixing bowl. Beat dough on medium until it cools off a bit. Add the eggs, 1 at a time, stopping to scrape down sides of bowl periodically. Form 24 golf ball-size mounds on lined baking sheet. Bake 10 minutes at 400. Reduce heat to 350 and continue to cook for 25 minutes - do not open the oven. Cool before filling. Using a serrated knife, slice shells almost in half (you can remove some of the inside of the shell). Fill with pudding mixture and top with chocolate sauce.
Filling:
Mix vanilla pudding and milk. Refrigerate until set. Whip in Cool Whip or Whipped Cream. Fill pastry shells.
Chocolate Sauce:
In saucepan, combine sugar, milk and butter. Boil 1 minute. Take off heat and add chocolate chips. Stir until all melted. Cool slightly and pour over tops of cream puffs. Let stand at room temp before refrigerating.

Personal Notes:
Personal Notes:
My husband, Kevin's all-time FAVORITE!

 

 

 

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