When my husband hears me mention cream puffs, it triggers for him the same memory. And he tells me, once again, that when he was a little boy his sisters often made cream puffs…ones filled with lemon pudding. And Ron still thinks that they are difficult to make, even though, I have told him, more than once, that they couldn’t be easier.
I have never made a cream puff that I did not like. I have filled them with pudding, whipped cream, and ice cream. And, they have all been good. And this recipe was no different. I did learn one thing about this particular recipe. The leftovers, the next day, were even better than the day before. That is a plus. For anything I can make ahead and serve at its peak, is favorite company fare to me.
I liked how the decorative frosting sat up. Tomorrow I think I will use the frosting recipe to trim up some bakery cookies. I volunteered cookies for an open house, and found that I have no time to bake. Hopefully trimming up the store-bought cookies will help make them more appealing.
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| Vanilla Cream Puffs | Print |
- 1 cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- FILLING:
- 1 & ½ cups cold milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- ½ to 1 teaspoon almond extract
- 2 cups heavy whipping cream, whipped
- CHOCOLATE GLAZE:
- 6 tablespoons semisweet chocolate chips
- 1 & ½ teaspoon corn syrup
- ¼ teaspoon ground cinnamon
- In a large saucepan, bring water, butter and salt to a boil.
- Add flour all at once and stir until a smooth ball forms.
- Remove from the heat.
- Let stand for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Continue beating until mixture is smooth and shiny.
- Drop by ¼ cupfuls 3 inches apart onto a greased baking sheet.
- Bake at 400 degrees for 30 to 35 minutes or until golden brown.
- Remove to a wire rack.
- Immediately split puffs open.
- Remove tops and set aside.
- Discard soft dough inside. Cool puffs.
- In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
- Let stand for 5 minutes.
- Fold in whipped cream.
- Fill cream puffs, replace tops.
- In a heavy saucepan, combine glaze ingredients.
- Cook and stir over low heat until chocolate is melted and mixture is smooth.
- Drizzle over cream puffs.
- Chill for at least 1 hour before serving.
- Refrigerate leftovers.
