Pate Choux with Pudding

Recipe by Mrs. Kulik




  • First, prepare pudding.
  • In a large saucepan, stir flour, sugar, and milk together.
  • Stir continuously, cooking over medium heat, until bubbly.
  • Cook, while stirring, for two minutes more.
  • Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
  • Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
  • Cook on low heat for two minutes more, stirring.
  • Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
  • Preheat the oven to 400 degrees F.
  • Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
  • Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
  • Cook a minute longer, while mashing and mixing the dough.
  • Remove from the heat and let rest to cool for two minutes.
  • Beat each egg into the dough, one by one.
  • Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
  • For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
  • Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
  • Dust in a light coating of powdered sugar for presentation.