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Cream Puffs Recipe

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This recipe for Cream Puffs is from Mt. Calvary Church Cookbook 2016, 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. sifted all purpose flour
1 c. water
6 Tbsp. butter
1 tsp. salt
1 tsp. sugar (optional)
4 large eggs
1 small pkg. instant pudding mix
2 c. milk
8 oz. cool whip
Directions:
Directions:
Sift and measure flour first; set aside. Place water, butter, and salt in saucepan; bring to a boil; cook until butter has melted. (For cream puffs, add sugar to hot water.) Remove from heat, add flour all at once, and beat with a wooden spoon to blend thoroughly, then place again over moderately high heat; beat vigorously until mixture leaves the sides of the pan, forming a mass. Again remove from heat, make a well in the center of the paste. Add 1 egg at a time, beating after each addition until blended into the paste. After all eggs have been added, continue beating until smooth. Make puffs 3 inches in diameter. Bake 400ºF for 35 minutes, turn, off heat, leave in oven 20 more minutes. Allow to cool. Remove from oven and take off cookie sheet. Cut around top of cream puff and remove any dough from inside.
To fill, take 1 small pkg. instant pudding of choice, mix according to directions. After set, stir in 8 oz. of whipped topping. Fill cream puffs with pudding mixture. Replace tops. Sprinkle with powdered sugar or drizzle chocolate sauce over tops. Keep refrigerated.

 

 

 

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