Vanilla Cream Puffs

Robin W's Note:

I found this recipe in the 2003 Taste of Home Annual Recipe Book. They are easy to make even for a novice like myself.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

PUFF

• 1 cup water
• ½ cup butter , no substitutes please
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

FILLING

• 1 ½ cups cold milk
• 1 (5 1⁄8; ounce) package instant vanilla pudding
• ¾ teaspoon almond extract
• 2 cups whipping cream , whipped

CHOCOLATE GLAZE

• 6 tablespoons semi-sweet chocolate chips
• 1 ½ teaspoons shortening
• ¾ teaspoon corn syrup
• ¼ teaspoon ground cinnamon

Directions:

1. In saucepan, bring water, butter and salt to a boil.
2. Add flour all at once and stir until it forms a ball.
3. Remove from from heat, let stand 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Continue beating until mixture is smooth and shiny.
6. Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
7. Bake at 400 degrees for 30-35 minutes (or until golden brown).
8. Remove to a wire rack.
9. Immediately split puffs open; remove tops and set aside.
10. Remove and discard soft dough inside puff.
11. Let cool.
12. In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
13. Let stand for 5 minutes.
14. Fold in the whipped cream.
15. Fill the cream puffs and replace tops.
16. In a heavy saucepan, combine glaze ingredients.
17. Cook and stir over low heat until chocolate melts and mixture is smooth.
18. Drizzle over cream puffs.
19. Chill for at least one hour before serving.
20. Refrigerate any leftovers.

Reviews

[luv2cookinpa]

HOLY CREAM PUFFS!~~~ These are THE BEST cream puffs we have ever had---and my husband is Italian! A few things....the recipe calls for 1 5._ oz box of van pudding....Realized this after I added 1 3._ box (standard size)....had already folded in the whipped cream, but added it anyway...so two boxes of standard size pudding mix. Also, didnt do the chocolate on top, just plain and were great!...I used parchment paper.....Also, I didn't have to scoop anything out when done and they were perfect. I used a melon ball scoop and got about 20 with a lot of filling left over, so will be making another dough batch tonight. I used a pastry bag to fill and made it really easy.... This is 10 stars!!!!!!!!!!

[Baby Kato]

Wow Robin, easily the most decadent treat I have made too date, here on Zaar. My personal favorite. It was so quick and easy to make, I'm scared. My head is telling me what I can add to it the next time, I make these, they are simply too good, I'm going to gain too much weight, but I can't help myself. The filling is perfection. Light, creamy and delicious. The puffs were crisp and tender...ohhh sooo good. I served mine garnished with a little icing sugar, so that the filling could shine...and shine it did. Thank you so much for sharing your recipe. It was my first time making puff pastry, but now, it will not be my last. I made 8 large puffs....Kudos...Baby Kato :)

[ItalianMomof2]

I can't believe I actually made cream puffs and they came out PERFECT! I made these about two weeks ago, but forgot to post my review. I did have to make the puffs twice because the first batch produced softball sized puffs that collapsed when they came out of oven. I remade the puff dough (which is simple to make) and used a small ice cream scooper to pour the puff batter onto the baking sheet. this batch came out perfect and were easy to open and fill once cooled. I got about 28 puffs the second time around and they lasted less than 1 day in my house. I will make this over and over, I felt like a professional baker when i was done! DELICIOUS! thanks again! Italianmomof2