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Vanilla Cream Puffs

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
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Author: Courtesy Taste of Home, tasteofhome.com
Ingredients
  • 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
Instructions
  1. In a large saucepan, bring water, butter and salt to a boil.
  2. Add flour all at once and stir until a smooth ball forms.
  3. Remove from the heat.
  4. Let stand for 5 minutes.
  5. Add eggs, one at a time, beating well after each addition.
  6. Continue beating until mixture is smooth and shiny.
  7. Drop by ¼ cupfuls 3 inches apart onto a greased baking sheet.
  8. Bake at 400 degrees for 30 to 35 minutes or until golden brown.
  9. Remove to a wire rack.
  10. Immediately split puffs open.
  11. Remove tops and set aside.
  12. Discard soft dough inside. Cool puffs.
  13. In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
  14. Let stand for 5 minutes.
  15. Fold in whipped cream.
  16. Fill cream puffs, replace tops.
  17. In a heavy saucepan, combine glaze ingredients.
  18. Cook and stir over low heat until chocolate is melted and mixture is smooth.
  19. Drizzle over cream puffs.
  20. Chill for at least 1 hour before serving.
  21. Refrigerate leftovers.
3.5.3240

 

 

 

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