Cream Puffs

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    • #274947

      Cream Puffs
      1 cup water
      1 stick butter (No substitutes!)
      1 cup flour
      Place butter in medium pan with water and bring to a boil. Add flour. Stir three times, remove from heat and stir to a paste with no flour lumps.

      Slowly, one at a time, fold in 4-5 eggs. Spoon onto a baking sheet in relatively small heaping tablespoons – this should make at least 12 medium/large cream puffs – they REALLY expand, so give them some room. Bake at 400* for 30-35 minutes until golden brown (watch carefully for last 10 minutes or so – you need them definitely done and brown, but they get overdone fast).

      Meanwhile, make the filling…
      1 large pkg (or 2 small) instant pudding
      8 oz Cool whip
      2 1/2 cups milk
      1 tsp vanilla
      Mix and let set in refrigerator for about 20 minutes before filling puffs.
      Easy way: slice off tops of puffs and fill the hole in the middle. Replace top. Fancy way: Use a syringe to punch a hole in the puff and fill that way.

      You can garnish with melted chocolate.
      For Diabetic: Use sugar free pudding and cool whip. If they are also limiting cholesterol, you can reduce the butter a tiny bit (you need at LEAST 3/4 of a stick for them to puff right) and you can limit the eggs to 4, but no less. You may be able to use one less yolk and one extra white, but you would have to play with it yourself to see how much you can cut while still getting it to “puff.”

      This is still “treat” food for a diabetic, but it is good stuff and low sugar friendly. Optional: add chocolate syrup on the top

    • #423977

      I love making cream puffs especially for a party. You can make any filling. You can even fill them with savory items like salmon pate or tuna salad for a fancy appetizer.

    • #423991

      I make cream puffs a couple times each year and fill them with my rich homemade Bavarian Cream and top with powdered sugar.

    • #424033

      please do share the homemade bavarian cream recipe with us…

    • #424038

      @lcove2000 123163 wrote:

      please do share the homemade bavarian cream recipe with us…

      here it is:

      bavarian cream

      2 c. milk or 1 c. milk plus 1 c.

      half and half (I use the half and half)
      Vanilla (about 1 teaspoon more or less)
      6 egg yolks
      2/3 c. granulated sugar
      1 tbsp. unflavored gelatin
      3 tbsp.

      cold water
      Touch of vanilla

      Put milk and vanilla in a saucepan and bring to a boil. Beat the egg yolks and the sugar on medium speed until the mixture whitens and forms a ribbon. Still beating, add the hot milk to the egg yolks.

      Pour the mixture back into the saucepan. Heat slowly, stirring constantly with a wooden spoon. do not allow to boil.

      when the liquid coats a spatula, remove from heat, and place the pan in a bowl of cold water to stop the cooking. while still warm, add the gelatin that has been dissolved in the cold water. cool in refrigerator.

      serve in dessert dishes. i use this as a pudding, to fill cakes and to fill cream puffs. also pour it into a baked pie crust and top with sweetened whipped cream for a nice dessert pie.


    • #424044

      Sounds delicious too… Thanks!

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