For me, nothing is more satisfying than dessert. My motto...."save your fork...there's PIE"! This happened to turn into a quick rendition of a creme filled cream puff. Actually, it is quite easy.
My puff recipe is from the old, very old Betty Crocker cookbook.
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Cream Puffs
----CHOUX----
1 cup water
1/2 cup butter
1 cup flour
4 eggs
----FILLING----
vanilla cream pudding
or sweetened whipped cream
confectioner's sugar
Heat oven to 400F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minutes or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet.
Dough may be put in pastry bag and piped onto baking sheet. I prefer this method.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Vanilla Cream Pudding. Replace tops; dust with confectioner's sugar. Refrigerate until serving time.
Notes: ©Betty Crocker
Yield: 12 servings
** Exported from Now You're Cooking! v5.86 **
NOTE: I have learned from Lucinda Scalla Quinn that you can prepare on cooking sheet and freeze. They are ready from the freezer to fix just a few or the whole batch at once.
Cream Puffs
----CHOUX----
1 cup water
1/2 cup butter
1 cup flour
4 eggs
----FILLING----
vanilla cream pudding
or sweetened whipped cream
confectioner's sugar
Heat oven to 400F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minutes or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet.
Dough may be put in pastry bag and piped onto baking sheet. I prefer this method.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Vanilla Cream Pudding. Replace tops; dust with confectioner's sugar. Refrigerate until serving time.
Notes: ©Betty Crocker
Yield: 12 servings
** Exported from Now You're Cooking! v5.86 **
NOTE: I have learned from Lucinda Scalla Quinn that you can prepare on cooking sheet and freeze. They are ready from the freezer to fix just a few or the whole batch at once.
 |
| From the freezer into the oven at 400F. |
After cooling, I filled with my favorite vanilla filling. Use a boxed Jello mix for a quicker fix. Top with Smuckers Hot Fudge Ice Cream topping and whipped cream sweetened with Splenda....works great.
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