quick cream puffs
(2 RATINGS)
Mom was a true "Kitchen Cabinet Cook," meaning she'd look in the cabinets and decide what she could do with what she found. One day, one of my dear daughters mentioned that she needed to take a treat associated with another country to school for International Day. Mom went rooting around in the cabinets, grabbed some ingredients, and came up with these yummy treats. Later, my sister, Kathy, told me that she had once taught Mom to make these Cream Puffs, but they were French, not Irish. Kathy also used a homemade filling. Irish or French, just one more reason to miss Mom... =^..^=
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prep time
15 Min
cook time
15 Min
method
Bake
yield
18 puffs
Ingredients
- 1 stick butter or margarine
- 1 cup water
- 1 cup all-purpose flour
- 4 - large eggs
- 8 ounces container of extra creamy cool whip, or any cool whip
- 1 package french vanilla instant pudding mix (4 serving size)
How To Make quick cream puffs
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Step 1Preheat oven to 375 degrees F.
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Step 2In a saucepan, heat the butter & water to a rolling boil. Add the flour & stir over LOW heat for about 1 minute, until the mixture forms a ball.
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Step 3Remove from heat. Beat with a mixer to quickly cool, then add eggs, mixing until smooth.
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Step 4Spoon the mixture onto ungreased baking sheets, making 18 puffs.
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Step 5Bake at 375 degrees F. for 15-20 minutes, until browned. Remove puffs to cooling racks immediately. Cool until puffs are barely warm.
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Step 6Stir together the cool whip & dry pudding mix.
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Step 7Slice off the top of each puff & remove any unbaked dough inside. (It happens.) Spoon in some filling and replace the top. Repeat for each puff.
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Step 8Cool completely, then refrigerate until ready to eat.
- 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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