Gramma Blewett's Cream Puffs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Puffs
1 cp. Water
1/2 cp. Butter, unsalted, cut into cubes
1 cp. Flour, all purpose
4 Lg. Eggs
Pinch of Salt
1 Sheet of Parchment Paper
Cream
1 package of Vanilla Pudding, made with 1/3 less milk than box instructions
1/3 of 1 small container of Cool Whip
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Directions: |
Directions:Preheat oven to 400º
Line a cookie sheet with parchment paper.
In medium sized pot, combine water, butter, and a pinch of salt; bring to a boil
Once mixture is boiling, add flour and turn down the heat to low. Stir continuously until all moisture is absorbed and forms a ball. Remove from heat.
Stir this several times to cool it down.
Add one egg at a time mixing each egg very well. It will look smooth and velvety.
Then I use a tablespoon to "puff" onto the cookie sheet. Make sure to allow room for them to puff up.
Bake for 30 minutes or until golden brown.
Take a sharp knife and poke a hole into the bottom center of the puff. It will be hot so be careful. Return to the oven (it should be shut off at this point). Leave the puff for 10 minutes. Remove from cookie sheet onto cooling racks.
Combine vanilla pudding and cool whip in a small bowl.
Cut the top of the puff off and fill with the cool whip/pudding mixture. Place top of puff back on and sprinkle with powder sugar before serving. |
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Personal
Notes: |
Personal
Notes: Grandma always used vanilla pudding and cool whip. I tend to use less milk in making the pudding to allow for a creamier finish.
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