Cream Puffs
1 cup water
1/2 cup (1 stick) butter
1 cup flour
1/4 teaspoon salt
4 eggs
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.
Drop 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 inches tall.
Bake puffs for 15 minutes at 425 degrees then reduce heat to 325 degrees and bake for 20 minutes more.
When 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.
Okay...here we go!
Boil the water, then add the butter.
Stir until the butter is melted.
Then add the flour and salt all at once.
And stir, stir, stir! Stir until
the mixture comes together.
Remove
from the heat and add
the eggs..ONE AT A TIME...stirring
well after
each addition. After you
add each egg, the mixture will appear
slimy...but keep stirring so the eggs get incorporated.
Here's what the dough will look
like after all the eggs have been stirred in.
Then
plop little mounds of the
dough onto a parchment paper
lined cookie
sheet. These are a
mounded tablespoon sized dough
ball. You can also use
a pastry bag
with a large round tip if you're proficient in that.
Baked puffs!!
Right after they come out of the oven,
cut the tops off of the puffs.
Then take a small spoon and scoop
out the insides of the puffs. You have
to make room for the filling!
Cream Filling:
*This 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 the past.
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.
Here's what you'll need for the filling.
Mix together the pudding, milk,
vanilla and powdered sugar,
Then whip the cream until thick.
Combine the pudding mixture and
the whipped cream until well mixed.
Then pipe the cream into the empty
puffs. You can use a small spoon for this, too.
Filled puffs! And empty lids. Don't
worry about matching the puffs and
lids...it won't matter once the chocolate is on them.
For chocolate topping:
1 jar hot chocolate fudge ice cream topping.
In 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 puff.
Place puffs in a covered container in the fridge and keep chilled until ready to serve.
Here's
what I like to use for
the chocolate topping. It melts
easily and sets
to a shiny, gooey
finish on top of the filled puffs.
Melt about 1 cup of the topping.
Then dunk the top of each lid into
the chocolate and set it on a filled puff.
Store in a sealed container in the
fridge until serving time. And don't
forget to call me when you're ready to share!!! <3
