Directions: |
Directions:Bring margarine & water to a rolling boil in a sauce pan. Then add 1 cup of flour all at once. Stir constantly until forms a ball. Remove from heat and cool 15 mins.
After the dough cools, mix in 4 eggs one at a time with a mixer, mix after each egg until blended. Continue mixing until dough is shiny.
Spoon a rounded tablespoon (size of large marshmallow) on a greased cookie sheet. Even grease Teflon coated cookie sheets, otherwise the shells will stick.
Bake at 350 degree in a pre-heated oven for 35 mins. Do not open door during baking and do not disturb oven. After the 35 mins, turn off oven and leave door closed for another 10 mins. After 10 mins, open oven door and allow to cool in the oven.
Filling-
1 large box of instant pudding- any flavor
2 1/2 cups of cold milk
1/2 container of 8 oz cool whip (slightly thawed)
Mix together pudding & milk then add in the cool whip. Chill.
To make 2 different flavors, just do this twice :
1 small box of instant pudding- 2 flavors
1 1/4 cup of cold milk
1/4 container of 8 oz cool whip (slightly thawed)
Cut a circle into the top of each shells and remove the tops (keep them) and hallow out any extra. Fill each shell with the filling and top with drizzled chocolate. Keep refrigerated.
To keep them fresh, make the shells the night before and then fill an hour or so before serving.
|
This recipe for Cream Puffs is from