I had intentions to make something completely different to snack on for the BYU game, but I didn't realize the game was Friday, not Saturday. And well I was a little preoccupied on Friday night cooking dinner for the missionaries from out church. So I didn't even make these for the football game. Well, technically I did. As I mentioned, we had the missionaries over for dinner on Friday (which just happens to be while the game was going on) and I made these for dessert. I always forget that cream puffs are so easy to make and they don't take a lot of ingredients. They taste great filled with ice cream and variety of other things. I decided to make mine Boston Cream Pie Style and fill them with vanilla pudding and drizzle with a chocolate glaze. YUMM! The recipe I have yields six large cream puffs. The recipe doesn't double well. Seriously. it specifically states "Do not double recipe, if more than six are desired, repeat recipe." Sounds like a pretty serious warning, so I have never even tried to double it and because the recipe is so easy it's not a big deal to make up two batches of batter. Now other thoughts I have though, is that the 6 cream puffs are very big so it would be easy to make 8 out of one batch of batter and reduce the cooking time. I'm also tempted to try and make mini cream puffs, maybe 12 out of one batch of batter and see if that would work, because mini cream puffs would be an awesome thing to take to a football party.
- 1/2 cup water
- 1/4 cup butter or margarine ( I used butter)
- 1/2 cup flour
- 2 eggs
- 1 large box instant vanilla pudding mix
- 2 1/2 cups milk.
Heat oven to 400F. Heat water and butter to rolling boil in a sauce pan. Stir in flour vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Stir in eggs all at once, continue beating until mixture is smooth. Drop by scant 1/4 cupfuls about 3 inches apart onto un-greased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Make instant pudding mix according to instructions using only 2 1/2 cups milk instead of 3. Cut off tops cream puffs, pull out any filaments of soft dough (anyting that seems a little under cooked). Fill puffs with pudding mix and and replace tops. Drizzle with Chocolate Glaze. Yield 6. Do not double recipe, if more than six are desired, repeat recipe.
- 2 (1 oz) squares unsweetened baking chocolate
- 3 tablespoons margarine or butter
- 1 cup powdered sugar
- 3/4 tsp vanilla
- hot water
Heat chocolate and butter over low heat until melted. Remove from heat. Stir in powdered sugar and vanilla. Stir in water 1 tsp at a time until glaze reaches desired consistency.