Last year I started a Morrell Family Cookbook. I gave each son a binder into which I slipped a cover page of my own design. I included a few family recipes that they all loved, with a promise to email one or more every few months which they could print out and add to the binder. One of their favorite desserts has been cream puffs. One of my sons changed up the recipe for the fall months by adding pumpkin spice to the cream, or by using pumpkin flavored non-dairy creamer in place of some of the milk.
Enjoy!
Cream Puffs
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
Pudding Cream Filling (below)
Heat oven to 400. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant ¼ cupfuls 3 inches apart onto ungreased baking sheet.
Bake 35-40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Pudding Cream Filling. Replace tops; dust with confectioners’ sugar. Refrigerate until serving time. 12 cream puffs.
Or Midget Puffs: Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake 25-30 minutes. About 5 dozen puffs.
Pudding Cream Filling:
In small mixer bowl, blend 1 package (about 3 ½ ounces) vanilla instant pudding and 1 cup milk on low speed. Add 2 cups chilled whipping cream (in a carton, not an aerosol can); beat about 2 minutes medium speed or until soft peaks form.
