My family loves these Cream Puffs and the filling I make for it. Feel free to copy it.
BASIC CREAM PUFFS 1 c. water 1/2 c. butter 1/4 tsp. salt 1 c. sifted flour 4 eggs Combine 1-cup water, butter and salt in saucepan. Bring to a full rolling boil. Reduce heat. Stir in flour quickly, mixing vigorously with wooden spoon until mixture leaves side of pan. Remove from heat. Add eggs 1 at a time, beating after each addition until smooth. Drop by large spoonfuls 3 inches apart on greased baking sheet. Bake in preheated 400-degree oven for 10 minutes. Reduce temperature to 350 degrees. Bake for 25 minutes longer or until golden and firm. Cut off tops and remove excess dough or split puffs with knife and bake for several minutes longer. Fill as desired. Yield: 1 dozen. Petit Puffs: Drop pastry by heaping measuring teaspoonfuls onto greased baking sheet . Bake at 400 degrees for 20 minutes. Fill as desired. Yield: 8 - dozen. Éclairs: Shape pastry into 1 x 4-inch fingers on greased baking sheet. Bake as for cream puffs. Fill as desired. Yield: 11/4 dozen.
You can use your favorite instant pudding to fill the Cream Puffs, or you can
make the following
filling. You will need a double boiler.
When I fill the Puffs I use a cake decorating bag and a tip that has a large opening to let filling flow thru. Just insert it into puff and squeeze.
VANILLA CREAM PUFF FILLING 3/4 c. sugar 6 tbsp. cornstarch 1/2 tsp. salt 3 c. milk, scalded 3 eggs, beaten 1 tbsp. butter 2 tsp. vanilla extract Mix sugar, cornstarch and salt in double boiler. Stir in milk. Cook until thick, stirring constantly. Cook, covered, for 10 minutes longer . Stir a small amount of hot mixture into eggs; stir eggs into hot mixture. Cook for 5 minutes, stirring constantly. Add butter. Sprinkle a small amount of additional sugar over top to prevent skin from forming. Chill in refrigerator: Fold in vanilla. Chocolate Cream Puff Filling: Stir 3 ounces melted chocolate into milk before adding to mixed dry ingredients. Fluffy Cream Puff Filling: Reduce milk to 2 1/2 cups. Fold in 1 to 1 1/2 cups whipped cream with vanilla.