Every spring, we always find a reason to make cream puffs. And then again, we’ll find another reason to make them in summer…
So today I decided the next daughter down needed to perfect her cream puff skills. And neither brothers nor dad ever argue when a daughter is getting another cooking lesson! Matter of fact they would look forward to it when they arrive home from work!
Preheat oven to 450 – important with cream puffs!
½ C butter (not margarine!)
1 C water
1 C all-purpose flour
¼ tsp salt
In a saucepan, bring butter and water to a rapid boil, stirring til butter melts. Reduce heat to low and add flour & salt. Stir vigorously until mixture leaves the side of pan and forms a stiff ball (resembling playdough is what I always say to my girls).
Remove from heat and now add eggs one at a time, beating well (with a spoon) after each addition (do not use beaters!). Now plop large spoons of dough onto a cookie sheet (recipe makes about 7-9 puffs). Bake at 450 for 15 min and then reduce the temperature to about 325 for another 15-20 min more. They should be golden brown. Try not to open the oven door, only check them by looking through the oven window. Remove from pan and cool on rack immediately. Let them cool for several hours and then fill with the yummy custard recipe below.
¾ C instant vanilla pudding mix
(I buy it in bulk, but it’s equivalent to 1 large box of pudding. For those that are very precise, I know a large box is actually about 1 tablespoon more than ¾ cup, but it all works. I have done it both ways more times than I can count. This is a no fail recipe and yummy always, so use what you have and remove the extra tablespoon if you want.)
2 C milk
1 tsp vanilla extract
Beat the mix, milk and vanilla on LOW with beaters until thickened.
1 C whipped cream – heavy cream you have whipped with ¼ C powdered sugar added to it. (I don’t use cool whip, but I’m sure it would work if you’d like)
Now stir your pudding and your sweetened whipped cream together gently to fold and mix nicely.
Now using a very large tip, fill an icing bag with some of the custard filling and poke into the top of your cream puff. Gently squeeze some in and you’ll kinda see it expand (you can cut a small slit in the top of the puffs with a knife to make it easier to insert tip into). You’ll see that this is the learning part! Sometimes a lil starts to squish out a weak spot or hole on the side of the puffs. It’s okay. We want our girls to learn the art of gently filling things; let them figure it out and they’ll get it right. Fill each puff……and sometimes we have a lil filling left over — no one seems to mind eating the spoon or two that’s left!
1 ½ C milk chocolate chips
2 T palm shortening (I don’t use vegetable shortening, but I’m sure anything would work here)
Melt together on very very low heat or double boiler style.
Let cool completely! (or make this before the filling and let set aside to cool)
Now using a spoon, just drizzle the chocolate all over the filled puffs, covering up the hole or slit where you filled them and they are Done that easy.
If not serving them right away, they need to be refrigerated.