Cream Puffs
Cream Puffs are a culinary delight. They originated in France. Besides the vanilla pudding indicated below, you can also use vanilla ice cream, whipped cream, or custard pudding mixed with whipping cream.
PUFFS 1/3 cup butter/margerine
3/4 cup water
3/4 cup all purpose flour
3 eggs
FILLING 1 cup vanilla pudding
1/4 cup whipping cream
GLAZE 4 ounces dark chocolate
1 tablespoon butter/margerine
1 In a saucepan, heat butter and water until almost boiling. Remove from heat. 2 Add flour. Return to heat. Beat vigorously with wooden spoon until mixture thickens and leaves sides of pan, and forms a ball. Remove from heat. 3 Add eggs, one at a time, beating constantly, until eggs are full incorporated. 4 Drop mixture by rounded teaspoons onto greased baking sheet, forming 12 large or 20 small puffs. 5 Bake immediately at 400º until light, puffy, and golden; about 15 minutes for small puffs and 25 minutes for larger ones. Do not open oven door during baking time. 6 Let cool, uncovered, on wire rack. 7 Whip cream and fold into vanilla pudding. You can also use custard for a more realistic tasting filling. Cut off a lid on each puff. Fill with cream mixture. 8 In a double boiler, melt chocolate and butter over low heat. Drizzle chocolate over puffs. Cool before serving.