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Sunday, February 10, 2013

Cream Puffs

Yield: 1 dozen larger sized cream puffs or several more smaller.

These cream puffs are so good, my family demands them regularly! Filled with the creamiest vanilla pudding and topped with a silky chocolate glaze, these cream puffs will be gone as soon as you set them out.

Keikos Cake And Pastry Friends
Cream Puff shells
Makes 1 dozen

  • 1/2 c. butter
  • 1 c. water
  • ¼ t. salt
  • 1 c. flour
  • 4 eggs


Preheat oven to 425.
Bring water, butter and salt to boil. Add flour and stir till thick ball.
Remove from heat and beat in 1 egg at a time.
Place by spoonfuls on ungreased sheet pans about 2 inches apart
Bake on dry sheets 30 – 35 minutes until golden and dry.

Fill with vanilla pudding for cream puffs recipe and frost with cream puff glaze.

Vanilla pudding for cream puffs
Fills 1 dozen shells

  • 1/3 c.+ 1 T.  flour
  • ½ c. sugar
  • ½ t. salt
  • 1 c. milk
  • 1 c. heavy cream
  • 2 egg yolks
  • 1 t. vanilla

Combine dry ingredients in sauce pan.
Slowly add milk with heat set to medium.
Temper egg yolk and add to pan. (add some hot mixture to yolks and blend) Pour into sauce pan!
Heat and stir till thick, remove from heat and add vanilla.

Cream puff glaze
Frosts 1 dozen shells

  • 2 T. butter
  • 2 T. cocoa
  • 2 T. water
  • 1 c. powdered sugar
  • ½ t. vanilla

Mix all ingredients till smooth.
Frost the tops of cream puffs.


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