Cream Puffs ~ Liberty
Puff
1 cup water
½ cup real butter
¼ teaspoon of salt
1 cup of flour
4 eggs
In a sauce pan bring the water, salt and butter to a rolling boil. Add the flour and whisk well until a soft dough forms. Allow to cool for a few minutes. Beat in one egg at a time until blended well, adding the others. Drop by spoonfuls on to a pan, bake at 400 for 34-40 minutes until golden brown. Cool for a bit. Slice and remove centers. Chill.
Custard Filling
2 packages of French Vanilla pudding (3.5 oz)
3 cups of milk
2 cups heavy whipping cream
¼ powdered sugar
Prepare pudding with milk and refrigerate for at least 2 hours. Whip up heavy whipping cream with powdered sugar. Fold in prepared whip cream with pudding.
Fill the cream puff shells as suited and sprinkle with powdered sugar. Keep chilled.
Puff
1 cup water
½ cup real butter
¼ teaspoon of salt
1 cup of flour
4 eggs
In a sauce pan bring the water, salt and butter to a rolling boil. Add the flour and whisk well until a soft dough forms. Allow to cool for a few minutes. Beat in one egg at a time until blended well, adding the others. Drop by spoonfuls on to a pan, bake at 400 for 34-40 minutes until golden brown. Cool for a bit. Slice and remove centers. Chill.
Custard Filling
2 packages of French Vanilla pudding (3.5 oz)
3 cups of milk
2 cups heavy whipping cream
¼ powdered sugar
Prepare pudding with milk and refrigerate for at least 2 hours. Whip up heavy whipping cream with powdered sugar. Fold in prepared whip cream with pudding.
Fill the cream puff shells as suited and sprinkle with powdered sugar. Keep chilled.
