Cream Puffs
I just made a bunch of cream puffs because I wanted to use up leftover heavy cream. The recipe is simple and fun.
INGREDIENTS
* 1 (3.5 ounce) package instant vanilla pudding mix
* 1 cup heavy cream
* 1/2 cup milk
*
* 1/4 cup butter
* 1/2 cup water
* 1/8 teaspoon salt
* 1/2 cup all-purpose flour
* 2 eggs
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and let it cool. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop quarter size amounts onto an ungreased baking sheet.
4. Bake for 10 minutes at 425 and then 15 minutes at 375, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
INGREDIENTS
* 1 (3.5 ounce) package instant vanilla pudding mix
* 1 cup heavy cream
* 1/2 cup milk
*
* 1/4 cup butter
* 1/2 cup water
* 1/8 teaspoon salt
* 1/2 cup all-purpose flour
* 2 eggs
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and let it cool. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop quarter size amounts onto an ungreased baking sheet.
4. Bake for 10 minutes at 425 and then 15 minutes at 375, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.