Marion Thomas' Cream Puffs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For puffs:
1 cup water
1/2 cup of Crisco
pinch of salt
1 cup flour
4 eggs
For cream:
1 box of vanilla Instant pudding
1 pint of heavy cream
milk for pudding
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Directions: |
Directions:Making puffs:
Preheat oven to 425º
Bring water, crisco and salt to a boil. Remove from flame add flour and stir. Let dough cool about 10 minutes. Leave dough in pot and ONE egg at a time. Mixing well (by hand) for each egg. (It's very loose at first), but keep stirring by hand.
Grease cookie sheet, drop a heaping teaspoon (try to make it roundish and high) onto cookie sheet.
Cook puffs at 425 for 15 minutes then lower oven to 375 and cook for 20 minutes.
Let puffs cool before cutting (I don't cut all the way). Use a spoon to fill puffs. Or a pastry bag, but it becomes verry messy this way.
Making cream:
Make pudding - use only half the milk. (If it calls for 2 cups use 1)
Put in refrigerator.
Whip heavy cream and fold in pudding.
Fill puffs and dust with powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:Recipe usually makes about 15-20 puffs, depending on size |
Personal
Notes: |
Personal
Notes: Marion made these for every one of Aunt Margie's summer parties. She tried to hide the cream puffs but we always found them and snuck some. They were the hit of the party every time.
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