I’ve been making these for about 4 years. They are delightful and make a nice presentation for the holidays. People will actually think you are a patisserie specialist, a hoity-toity baker. Well, if you make these I guess you really are!
I have played with the original recipe, which makes 8 giant cream puffs. Instead I like to make minis about 1 ½” in diameter…then you have between 30 and 35, enough so all of your guests get a sample.
Believe me…even if you have never baked anything you can make these. Go for it. People will ask if you are French. Just answer…bonnes vacances!
1 c. water
1 stick butter
1 cup flour
¼ t salt
3 eggs
Place the water and butter in a big saucepan. Bring to a boil, melting the butter. Remove from heat and stir in flour and salt. Stir thoroughly until dough comes away from the sides of the pan. Add eggs, one at a time, making certain each is incorporated into the dough before proceeding. Drop by teaspoonsful onto a baking sheet. Bake at 400 for 30-35 minutes.
Filling: 1 box French vanilla instant pudding 1 c milk ½ pint heavy cream Using and electric mixer, beat pudding mix and milk. Set aside. Beat heavy cream until fluffy. Fold together the two mixtures. Fold=lifting the mixture from the bottom to the top again and again. It is a gentle motion. DO NOT BEAT.
Slice the cooled puffs horizontally. Fill with cream and refrigerate. Viola!
