If you're a faithful follower of this page then you will know that I am a lover of cream based desserts. Anything with a pudding-y filling is my best friend. Love it! And of course cream puffs fit right into that category. Yum!! And...to make them even better....CHOCOLATE!! I made these to take to a potluck last week and no big surprise...I came home with an empty platter. I guess I'm not the only one who loves creamy, delightful desserts!
1 cup water
1/2 cup (1 stick) butter
1 cup flour
1/4 teaspoon salt
Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
In a medium sauce pan, bring water to a boil. Add butter and cook and stir until butter is melted.
Combine flour and salt. Add to water/butter all at once and stir until mixture forms a ball.
Remove from heat.
Add eggs, one at a time, stirring well with a wooden spoon until each egg is mixed in.
mixture by rounded tablespoon onto prepared pan. (Or use a pastry bag
with a large round tip and pipe mounds about 1 1/2 inches round and 2
Bake puffs for 15 minutes at 425 degrees then reduce heat to 325 degrees and bake for 20 minutes more.
puffs are lightly golden, remove from oven. Turn oven off. With a
serrated knife, cut tops off of puffs. With a small spoon, carefully
remove the dough from the inside of each piece...tops and
bottoms. Return puffs to the cookie sheet and place back in the warm
oven for at least an hour to dry out.
amount of filling will fill twice the amount of puffs in the above
recipe so you might want to make two batches of puffs. I don't
recommend doubling the puff recipe. Make a batch..then make another
batch. There's something about doubling the recipe that has failed me in
1 5-ounce package vanilla instant pudding
2 cups whole milk
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
In a medium bowl, combine pudding. milk, powdered sugar and vanilla. Stir well with a whisk.
In a mixing bowl, whip cream until thick.
Gently fold whipping cream into pudding mixture until well combined.
Fill a pastry bag with cream filling mixture. Pipe some of the mixture into the bottom of each puff.
For chocolate topping:
1 jar hot chocolate fudge ice cream topping.
a small bowl, heat about 1 cup topping until warm and liquid-y. Dip the
tops of each puff into the chocolate topping and replace onto a filled
Place puffs in a covered container in the fridge and keep chilled until ready to serve.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!