"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vanilla Cream Puffs Recipe

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This recipe for Vanilla Cream Puffs, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Walsh
Added: Friday, August 12, 2005


1 c water
1/2 cup butter (not oleo)
1/4 tsp salt
1 cup flour
4 eggs

1 1/2 cup cold milk
1 pkg instant vanilla pudding
1/2 to 1 tsp vanilla or almond extract
2 cup heavy crream, whipped

Glaze: 6 tbsp choc. chips
1 1/2 tsp shortening
3/4 tsp corn syrup
1/4 tsp cinnamon

In lg pan, bring water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until mixture is smooth and satiny. Drop by 1/4 cup, 3 inches apart unto greased baking sheet. Bake 400 for 30-35 minutes. Remove and immediately split puffs open, remove tops and set aside. Discard soft dough inside
Filling: Beat milk, pudding and extract for 2 minutes and let stand for 5 minutes. Fold in whipped cream and fill puffs, replacing tops.

Glaze: In heavy pan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mix is smooth. Drizzle over cream puffs and chill at least 1 hour before serving.

Personal Notes:
Personal Notes:
One of Tom and Chris's favorites




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