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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CREAM PUFFS Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
CREAM PUFFS
1 c. water
1/2 c. butter, cut in 8 pieces
1 c. flour
1/2 tsp. salt
4 eggs

FILLING
6 oz. vanilla instant pudding
2 1/2 c. milk
8 oz. Cool Whip
1 tsp. vanilla

CHOCOLATE TOPPING
2 oz. unsweetened Baker's Chocolate
3 T. butter
1 c. confectioners sugar
3/4 tsp. vanilla
2 T. hot water
Directions:
Directions:
To Make Cream Puff:
Preheat oven to 400º.

Bring water and butter to a full boil over medium high heat, until butter has melted. Remove from heat and whisk in flour and salt all at once. Stir vigorously. Add eggs, one at a time. After adding the last egg, stir and additional 30 seconds longer.

Scoop unto cookie sheet lined with parchment paper. Do not roll into balls, just scoop by heaping tablespoon or small ice cream scoop. The shape will smooth out during baking. Bake 20 - 30 minutes. Cool. Prepare to fill, or freeze for later use.

To Make Filling:
Mix together pudding, milk and vanilla. Fold into Cool Whip and chill.

To Make Topping:
In a double boiler, melt unsweetened chocolate with butter. Remove from heat and stir in confectioners sugar and vanilla. Add hot water to achieve correct consistency.

Gently split open the cream puffs, using the tip of a sharp knife or fork. Pipe filling inside and set on a parchment lined cookie sheet. Once all puffs are filled, drizzle chocolate topping over each one and refrigerate until serving.

 

 

 

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