|These are very delicate|
and tasty cream puffs that will make those
that you serve them to
feel extra special...
Prep: 20 mins. |
Cook: 40 minutes
--(+ standing time of 30 mins.)
Posted by Sandra
-1 cup water
-½ cup unsalted butter
-1 cup all-purpose flour
(This is quick and easy – or feel free to make your own custard.)
-1 package (4-serving size) vanilla instant pudding and pie filling mix
-1 cup milk
-1/2 teaspoon vanilla extract
-2 cups whipping cream (un-whipped)
-Confectioners' sugar, for dusting
Preheat oven to 400 degrees.
In medium saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat with a wooden spoon about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart while dough is still warm (its supposed to be sticky and paste-like). Bake for 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Meanwhile make the filling. In large bowl, beat pudding mix, milk, and vanilla extract with an electric hand-mixer on low speed until well blended. Add whipping cream; beat on high speed for about 2 minutes.
Once puffs are cooled, gently cut off the top third of each puff, and then carefully pull out any obvious strands of soft dough (but do not to take out too much or you'll expose the bottom). Fill bottom of puffs with filling; replace tops. Sprinkle with powdered sugar, and serve immediately. ~ Enjoy!
TIP: You can fill and/or top these puff pastry shells with a host of fillings or toppings to your heart's desire.