I love to make cream puffs. People are always so impressed that it surprises me. I started making them as a teenager so with some help this is something you can do with the kids. One of the secrets to having the puffs raise better is to let the hot mixture cool before adding the eggs.
This is the filling we have made for years. Top the cream puffs with chocolate fudge topping. We use Sanders.
1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Filling:
1 1/2 cups cold milk
1 (3.4 ounce) package instant French vanilla pudding mix
1 cup whipped topping
1 (12 ounce) package miniature semisweet chocolate chips
confectioners’ sugar
In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 15 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.
For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping. Fill cream puffs just before serving; replace tops. Dust with confectioners’ sugar.
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I agree about the cream puffs — so very impressive looking and much easier than most people think. I am a Detroit native (transplanted several times since, and was immediately struck when I saw the jar of Sanders fudge topping in your picture. Ahhhhh, I can remember having a Hot Fudge Ice Cream Puff at their counter many, many years ago. Thanks!
Liz Baumann
Bellefonte, PA
Comment by Liz Baumann — August 15, 2008 @ 9:21 pm
I was raised outside of Detroit and also remember the Sander’s counter and the great trips we made at Easter time.
Comment by MaryEllen — August 15, 2008 @ 9:28 pm