Prep 30 mins
Cook 35 mins
This recipe is from a e-mail / newsletter that I receive from the Eagle Brand Folks. I started making this about 3 years, ago, and you look like a professional with these things. They are so incredibly easy, but look SO impressive. Win / WIN! Everyone loves these things.......and they have Eagle Brand Milk....how can you go wrong. Just FYI, Eagle Brand actually makes fat free version. It tastes the same too! How do they do that? :)
- 1 cup water
- 1⁄2 cup butter margarine
- 1 cup all-purpose flour
- 4 eggs
- 1 (14 ounce) can Eagle Brand Condensed Milk (NOT evaporated)
- 2 tablespoons liqueur, any kind (optional)
- 2 tablespoons cold water
- 1 small size box of packaged vanilla flavored pudding (or any kind)
- 1 cup whipped cream, stiffly whipped
- confectioners' sugar (optional)
- smucker's dove chocolate syrup (optional)
- Preheat over to 400 degrees F.
- In a medium saucepan, heat water and butter to a rolling boil.
- Reduce heat to LOW and rapidly stir in flour until it forms a ball, about 1 minute.
- Remove from heat.
- Add eggs one at a time, and beat until smooth.
- Using a medium ice cream scoop, (or spoon) drop 3 inches apart onto a lightly greased baking sheet.
- Bake 35 - 40 minutes or until puffed and golden.
- To serve, split and fill with the above recipe or ANYTHING. Then put the tops back on. They look so impressive. You can make the puffs larger or smaller depending on what you want to use them for -- shrimp salad, tuna salad, fruit etc. The possibilities are endless for these little "containers.". I usually make "minis" and get about 24.
Made these puffs bigger than indicated, as I was actually just playing around with the recipe to see how they would turn out! Filled them with some of the vanilla cream, & was very impressed with the taste & texture of the finished treat! Now another time, I'm wanting to make them as small finger foods to have during one of the monthly meetings I host! They'll definitely be a hit, I know! Thanks for sharing this very easy recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]