Easy Cream Puffs With Vanilla Filling

Submitted by Battle in Seattle

"Every time my family has a get together, my Aunt Bev is in charge of bringing the cream puffs. No matter how many times I've asked her for the recipe, I continue to lose it. I figured posting it here would keep it at hand forever. Don't let the steps involved trick you--these will be the easiest (and most delicious!) puffs you'll ever try!"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 12

ingredients

PUFFS
1 cup water
¹⁄₂ cup butter
1 cup all-purpose flour
4 eggs
FILLING
1 (3 1/2 ounce) vanilla instant pudding mix
1 cup milk
2 cups heavy whipping cream, well chilled
ICING
1 ounce unsweetened chocolate
1 tablespoon butter
1 cup confectioners' sugar
2 tablespoons hot water

directions

For the puffs: Preheat oven to 400.
Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
Remove from oven, and cool to room temperature.
For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.

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RECIPE SUBMITTED BY

Battle in Seattle

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!

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