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Monday, February 22, 2010

Cream Puffs

A light and tasty treat!

1 Cup Water
1/2 Cup Butter, melted
1 Cup All-Purpose Flour
4 Eggs, beaten

Vanilla Pudding Recipe (below) or 1 box Instant Vanilla Pudding

Preheat the oven to 400 degrees. Lightly grease a cookie sheet.

In a medium to large saucepan, bring the water and butter to a rolling boil. Stir in the flour and reduce the heat to low and stir the mixture until it forms a ball. Remove from the saucepan from the heat and set aside to cool for 10 minutes.

In a small bowl, beat the eggs and add them to the cooled flour mixture. Continue to stir the mixture until the pastry dough is smooth.

Using a scant 1/2 cup for each puff, drop the dough, about 3 inches apart, onto the prepared baking sheet.

Bake in the oven for 35 to 40 minutes or until the puffs are firm and golden. Transfer to a wire rack to cool.

Vanilla Pudding:

1/2 Cup Granulated Sugar
3 Tablespoons Cornstarch
1/8 Teaspoon Salt
3 Cups Milk
3 Egg Yolks, slightly beaten
3 Tablespoons Butter
2 Teaspoons Vanilla Extract
Powdered Sugar (optional)

In a 2 quart saucepan, stir together the sugar, cornstarch, and salt.

In a small bowl, stir together the milk and the egg yolks and slightly beat them together. Gradually add the milk mixture to the sugar mixture, stirring well.

Cook the mixture over a medium heat, stirring constantly, until the mixture is bubbly and thickened. Reduce the heat and cook for 2 minutes more, stirring constantly. Remove the saucepan from the heat and stir in the butter and vanilla.

Pour the pudding into a bowl and cover the pudding with plastic wrap, laying it on top of the pudding so it doesn't form a skin. Place the pudding in the refrigerator to chill. Do not stir or uncover the pudding while it chills.

If you don't want to make the pudding from scratch then cheat, cheat, cheat and make the instant pudding according to the boxed instructions.

To Assemble:

Cut the tops off the cream puffs and set them aside. Remove some of the insides of each puff. Spoon the chilled pudding into each puff, add the tops back on and set them to the side of each puff and sprinkle with powdered sugar.


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