Sunday, January 22, 2012

Cream Puffs [June]

Easy to make dessert that looks like you've been baking all day. This receipe is from my very first cookbook - Betty Crocker.
1 Cup Water
1/2 Butter or margarine
1 Cup Flour
4 Eggs
Vanilla Pudding
Confectioners' sugar
Makes about 24 mini-puffs or 12 large.
Heat oven to 400. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
Remove from heat. Beat in eggs all at one time, continue to beat until smooth. (this might take a little while but just keep beating!)
Drop dough onto ungreased baking sheet. For large puffs, use 1/4 cupful. I made mini-puffs and used a heaping teaspoon.
Bake 35-40 minutes or until puffed and golden. Cool and then cut tops off. Pull out any filaments of soft dough. Fill puffs with vanilla pudding (or whipped cream if you prefer). I actually used Pudding Snack Packs. Replace tops & dust with confectioners sugar. Refrigerate until ready to serve.

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