Jun 25, 2008

Cream Puffs


OK I have to appologive for the crummy picture. It was taken the day after I made them and they'd been sitting in the fridge overnight. The powdered sugar that I dusted them with the previous night had been absorbed or something, so you can't see it. But, don't let the ugly pic fool you - these were super stellar.
This recipe was much easier that I thought it would be.
INGREDIENTS:
2 (3.5 ounce) packages instant
vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
3-4 eggs (you need to experiment and see how you like it. I did 4 eggs and found it a bit too eggy when I tried a puff without the filling. But with the filling I couldn't tell)

DIRECTIONS:
1.Whisk together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425 degrees F (220 degrees C).

3. In a large pot, bring water and butter to a rolling boil*. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When you remove the puffs from the oven, they will be very large and full. As they cool, they will shrink. To prevent them from shrinking too much, prick each with a toothpick while hot to let some of the steam escape.

5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. I used my frosting tool(no idea what to call it) and made a bit of a spiral in the puff before replacing the tops of the puffs.
I then melted some chocolate chips with a little bit of corn syrup, put it into a plastic bag and cut the tip off to drizzle the hot chocolate over the tops. When that had cooled and hardened, I sprinkled the tops with powdered sugar.
*a rolling boil is a boil that doesn't lessen when stirred.

1 comment:

Megan said...

James loves these...I need to make them again. You're right, they aren't as hard as they seem!

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