Straight "A" Cream Puffs
Bishop Richard Gurgel
My Aunt Julie would make these cream puffs for me every time I got straight A's. I love them so much I graduated with a 4.0!
1 cup boiling water
1 stick butter
1 cup flour with 1/8 tsp. salt
4 eggs, must be fresh
Add butter to water just 'til melted. Remove from heat and add flour with salt. Mix in quickly with wooden spoon. Using electric mixer add eggs one at a time, beating after each egg. Scrape together with rubber spatula.
Drop by tablespoons onto greased cookie sheet (or whatever size you want).
Bake at 450 degrees for 20 minutes - turn heat to 350 degrees and bake another 20 minutes.
Remove from cookie sheet immediately onto paper towels or cooling rack. Cool completely.
Filling: 1 large package Jello instant vanilla pudding and pie mix using directions for pie. Let set in fridge. Meanwhile whip 1 pint heavy whipping cream adding 1/4 cup powdered sugar and 1 tsp. vanilla when ripples show in cream. Beat 'til very stiff (but not butter) and fold in pudding. Pipe filling into puffs and sprinkle with powdered sugar or frost with chocolate. Makes 16 to 18 lg. puffs.
My Aunt Julie would make these cream puffs for me every time I got straight A's. I love them so much I graduated with a 4.0!
1 cup boiling water
1 stick butter
1 cup flour with 1/8 tsp. salt
4 eggs, must be fresh
Add butter to water just 'til melted. Remove from heat and add flour with salt. Mix in quickly with wooden spoon. Using electric mixer add eggs one at a time, beating after each egg. Scrape together with rubber spatula.
Drop by tablespoons onto greased cookie sheet (or whatever size you want).
Bake at 450 degrees for 20 minutes - turn heat to 350 degrees and bake another 20 minutes.
Remove from cookie sheet immediately onto paper towels or cooling rack. Cool completely.
Filling: 1 large package Jello instant vanilla pudding and pie mix using directions for pie. Let set in fridge. Meanwhile whip 1 pint heavy whipping cream adding 1/4 cup powdered sugar and 1 tsp. vanilla when ripples show in cream. Beat 'til very stiff (but not butter) and fold in pudding. Pipe filling into puffs and sprinkle with powdered sugar or frost with chocolate. Makes 16 to 18 lg. puffs.
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