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Cream Puffs (Filled Choux Pastry) Recipe

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This recipe for Cream Puffs (Filled Choux Pastry) is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. sifted flour
4 eggs at room temperature

1 egg yolk mixed with 1 Tbsp. water (glaze)
1/4 c. sifted confectioners' sugar

Filling:
Pudding of your choice made and mixed with Cool Whip (4 cups total)
Directions:
Directions:
Preheat oven to 400ºF. Quickly bring water, butter, and slat to boiling. Pull pan almost off burner and turn heat to moderate. Add flour ALL AT ONCE and stir quickly with a wooden spoon until mixture forms a ball. Set pan on a damp cloth. Break an egg into a cup and slide into flour mixture. Beat hard with a wooden spoon to blend. Add remaining eggs, 1 at a time, beating well. Each egg MUST be blended in before the next is added; mixture will look odd at first, almost curdled, but as you beat, it will become smooth. Pastry is now ready.

Drop by rounded tablespoonfuls 3" apart on an ungreased baking sheet to form 12 puffs. Brush tops with glaze and bake 45-50 minutes until puffed, golden brown, and hollow sounding when tapped. (NOTE: Do not open oven door during first quarter hour.) Cool puffs on wire racks away from drafts. To fill, cut a 3/4" slice off the top of each puff and pull out any soft dough inside. Fill, replace tops, cover, and chill until serving time. Dust with confectioners' sugar and serve.
Number Of Servings:
Number Of Servings:
1 dozen cream puffs

 

 

 

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