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Cream Puffs Recipe

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This recipe for Cream Puffs is from A Second Peek into the Parsons Pantry, 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:  
2 c. cold water
3/4 tsp. salt (if using unsalted butter or 1/2 tsp. if using salted butter)
8 eggs
1 c. unsalted butter (best)
2 c. flour, sifted

Filling:
Vanilla pudding with 1/2 the milk specified on the box. Whip heavy cream until firm, sweeten with powdered sugar and vanilla.
Directions:
Directions:
Bring water, butter and salt to boil and add flour all at once. Beat with a large whisk or wooden spoon over medium heat. Cook until mixture leaves sides of pan and forms a ball. Remove from heat and continue to beat until cooler, 2 to 3 minutes. Whisk eggs one at a time, beating thoroughly. Beat until pastry takes on a satiny sheen and is smooth.
Drop mounds on parchment paper or ungreased cookie sheet. Swirl tops in a circle with the back of a spoon.
Bake at 375º for 1/2 hour and light brown on top. Remove from oven and poke a small hole with a sharp knife to release steam.
Hint: Turn off oven, prop door open with a wooden spoon, and let them dry there for another hour to keep them from collapsing.

Cut cream puff in half. Put large dollop of pudding on bottom half followed by whipped cream and top. Dust with powdered sugar.

 

 

 

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