Sunday, October 3, 2010

Cream Puffs

These cream puffs were a family favorite at my grandmother's house every summer.  There were two things we wanted to eat while we were there... rigatoni and cream puffs.  And she ALWAYS made us cream puffs.  This recipe is simple, fast and easy.  And the taste is perfectly light and sweet.  


1/2 cup butter - 1 stick
1 cup boiling water
4 eggs
1 cup sifted flour

Ingredients for filling:

1/2 pint heavy cream - 1 cup
instant vanilla pudding
1 tsp vanilla
1/2 cup milk

Preheat oven to 350 degrees.  

Put butter and water in a saucepan and bring them to a boil.  Once boiling point is reached, add flour all at once and stir vigorously.  As soon as the flour is mixed in completely, remove from heat and add unbeaten eggs one at a time, beating until thoroughly mixed between addition of eggs.

Drop by spoonful on buttered sheet, 1 1/2 inches apart, shaping with handle of spoon as nearly circular as possible... having mixture slightly piled in center.

While the puffs are baking, make the cream and refrigerate.  

Bake for 30 min.

This is linked to: 
Hearth & Soul Vol. 17
Meatless Mondays
Temp My Tummy Tuesday
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