Cream Puffs
Original Recipe Yield 20 to 25 cream puffs
Ingredients
· 2 (3.5 ounce) packages instant vanilla pudding mix
· 2 cups heavy cream
· 1 cup milk
· 1/2 cup butter
· 1 cup water
· 1/4 teaspoon salt
· 1 cup all-purpose flour
· 4 eggs
· Directions
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an un-greased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Gluten-Free Cream Puffs
Ingredients
· 1 cup water
· 1/2 cup shortening
· 1/3 cup potato starch flour
· 2/3 cup rice flour
· 1/2 teaspoon salt
· 1 tablespoon sugar
· 4 eggs
.
How to make it
· Preheat oven to 450 degrees
· Combine water and shortening in a large saucepan.
· Bring to a rapid boil .
· Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan.
· Remove from heat and cool slightly.
· Add the unbeaten eggs, one at a time, beating well with electric mixer after each egg is added.
· Drop by tablespoons on to prepared baking sheet.
· The puffs should be approximately 2 inches round and about 1/1/2 inches high.
· Leave space for them to expand.
· Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more.
· Remove from oven and prick with knife to let steam escape.
· Serve cold, filled with sweetened whipped cream.
· Makes 8 to 10 puffs
No comments:
Post a Comment