cream puffs and appetizer puffs
This is a childhood memory for me. My Mom used to make these and my Grandma, too. My Grandma filled these with vanilla ice cream and we used to eat them frozen dipped in chocolate sauce. MMMMMM they were so good!
prep time
15 Min
cook time
25 Min
method
Bake
yield
12 Large and about 2 dozen Midget Puffs (Petits Choux)
Ingredients
- CREAM PUFFS
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
- FILLING
- 3 1/2 z packages french vanilla instant pudding
- 1 cup milk
- 1 pint whipping cream, whipped
- 1/2 cup sugar
How To Make cream puffs and appetizer puffs
-
Step 1In a pan, heat water and butter to a rolling boil. Stir in flour and stir vigorously over low heat until the mixture forms a ball. Turn heat off. Beat in eggs, one at a time and continue beating until smooth. Drop by spoonfuls (about 1/4 cup) onto an ungreased sheet pan. Bake at 400 for 35-40 minutes.
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Step 2To make appetizer cream puffs, use a cookie scoop and drop unto sheet pan and bake 20 minutes.
-
Step 3Filling:Mix instant pudding and 1 cup of milk in a bowl. In a mixing bowl, whip the cream and add 1/2 cup sugar then add the pudding, mixing it all together.
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Step 4To fill the cream puffs, you can either cut the cooled cream puffs in half and fill or using a pastry tube you can fill the cream puff from the side until full. Freeze the creme puffs until ready to use or serve as soon as possible.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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