"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream puffs and filling Recipe

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This recipe for Cream puffs and filling, by , is from The Haroldson Family Cookbook Project, 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!

Contributor:  
Contributor:  
Christine Haroldson

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1/2 tsp salt
1 tsp vanilla

Filling:
2 small boxes vanilla instant pudding
8 oz cream cheese

Directions:
Directions:
Cream Puffs:
Bring the butter and water to a boil. Turn off heat and flour to make a very firm dough. Put dough in mixer bowl and add eggs one at a time. Beat well after each egg. Add salt and vanilla. Place on a greased cookie sheet by tablespoons 2 1/2 inches apart.Bake at 400 degrees for 30 minutes then at 350 degrees until brown. Turn off oven and leave in until oven is cool. - Pick each cream puff with a toothpick to leave steam off.
Filling
Mix pudding as per package instructions. Mix in cream cheese (beat the cream cheese before adding to the pudding)

Personal Notes:
Personal Notes:
This is from the Schlaak cookbook- Adam loves cream puffs

 

 

 

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