hey there, cream puffs.
yes, you. i'm talking to you. all of you.
you're looking mighty fine today.
hows about some cream puffs for my cream puffs?
|mix together pudding mix, cream, and milk in a medium bowl|
|cover and refrigerate to set|
|add butter and water to a large pot|
|bring to a rolling boil|
|...until it looks something like this|
|form into a ball and set in a large bowl to cool|
|add 1st egg and mix with a stand mixer/hand mixer|
|it will be "piecey" like this after the first egg. add second egg and mix|
|it's getting smoother. add third egg and mix|
|after the third egg it should be gummy and elasticy...|
|drop by tablespoonfulls onto ungreased cookie sheet|
|you can try to smooth them out with your fingers, but it doesn't really matter|
|bake for 18-20 minutes|
|let cool completely|
|since it was easter, i divided the chilled custard into 4 bowls|
|and colored each with pastel food coloring gels|
|doggy is patiently awating a lick|
|it's ok to give her just a little.|
|okay to pipe, get a ziploc baggie and a glass|
|place ziploc in glass, and fold the top over the edges|
|spoon custard into baggie|
|scrape against rim of glass to make sure you get it all|
|unfold the top of the bag|
|squish the custard to the bottom, and seal.|
|when you're ready to fill the puffs (once they are completely cooled), snip a corner off the baggie|
|find a weak spot in the puff and gently pull apart with your fingers|
|squeeze the baggy and pipe the custard in. |
press the puff closed with your fingers.
|i took a bite out of each one of these just so you could see the finished product.|
2 (3.5 oz) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup (1 sitck) butter
1 cup water
1 cup flour
1 tbsp sugar
2 tsp vanilla
1/4 tsp salt
in medium bowl, mix together pudding mix, cream, and milk. cover and refrigerate to set.
in a large pot, bring butter and water to a rolling boil.
turn off heat, add flour, sugar, vanilla, & salt.
stir until mixture is a dough
transfer to large mixing bowl and let cool
preheat oven to 425
using a mixer, beat eggs in one at a time, beating well between each addition. dough should be very elasticy.
drop by tablespoonfuls onto an ungreased cookie sheet
bake 18-20 minutes, until golden and puffed*
remove shells from oven and let cool completely.
split shells and pipe custard in with a pastry bag or ziploc.
store in refrigerator, eat within 5 days.
can be stored in the freezer up to 6 months.
*during the last couple minutes of baking, you can poke a hole in the puffs with a toothpick, so that they don't collapse, but i haven't found it to be necessary