Oh hey- just felt like posting mysterious pictures of cream puffs with no explanations last week. I had self-inflicted technical issues, but now I’m back. My mom made these beautiful puffs of delight for our Memorial Day party we had a few weeks ago. She happened to make them again this weekend and people always go crazy for them
While I love all things made from scratch, I have to admit the filling for these puffs are made with *gasp* boxed vanilla pudding. It saves some steps and it still is delicious; perhaps we’ll have to re-do this recipe sometime to experiment what impact a truly homemade filling would have on these babies.
We topped these particular cream puffs with my favorite fudge sauce and it really put the finishing touch on the tasty treat.
In other news, Robert and I got a whole flat of Ohio strawberries over the weekend and I am thinking up and researching different ways to use them. My mom suggested strawberry rhubarb jam, Robert wants his beloved strawberry shortcake, and I am on the hunt for some good savory ways to use these flavorful berry.
Any suggestions for savory (or any) strawberry recipes?
Chocolate Cream Puffs
- 1/2 cup butter, cubed
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- 2-1/2 cups cold milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
1. Preheat the oven to 450 degreess. Grease a cookie sheet or line it with a silicone mat. Set aside.
2. In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat.
3. Add eggs, one at a time, beating well after each addition. Mix until the mixture is combined and smooth and shiny.
4. With a pastry bag fitted with a large round tip (or with a tablespoon), pipe 2 inch rounds of dough onto the cookie sheet.
5. To make the filling, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until somewhat set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Pipe the filling into the cooled cream puff shells.
6. Spread the fudge sauce on top of the puffs and refrigerate until ready to use.
Source: Filling and pastry from Taste of Home