Cream Puffs

 Recipe From: Laura & Ashlyn

*These were a delicious dessert at the family reunion this year*

Ashlyn's Sunday school teacher, a patissier, taught her how to make these.  She came home with such enthusiasm to make them for the reunion.  They are a lot of work so I was super impressed when I discovered she made them all by herself.    I've never really had success with cream puffs so it was super fun for me to have Ashlyn teach me her tricks! 

These delicious cream puffs can be filled with chocolate, vanilla, or lemon pudding.  Drizzle the top with chocolate, if desired.  Makes about 20 cream puffs. 

Ingredients:

1/2 C (1 stick) butter

1 C water

1/4 tsp. salt

1 C flour

4 eggs

Preheat oven to 425 degrees. 

Place butter and water in medium saucepan and bring to a boil over medium high heat. As soon as mixture comes to a boil, remove from heat and stir in salt and flour until mixture forms a ball. 

Stir eggs one at a time, working quickly so eggs don't scramble. 

Place batter into pastry bag, and pipe out cream puffs. Bake for 20-25 minutes. (Do not underbake!)

PASTRY CREAM:

2 packages instant vanilla pudding mix

1 C heavy cream

2 C milk

Stir ingredients together, then place in fridge until ready to use. (Mixture will thicken.)

CHOCOLATE GLAZE:

4 T butter

1/2 C semisweet chocolate chips

2 tsp light corn syrup

Melt butter in the microwave. Stir in chocolate chips and corn syrup. Glaze may be reheated if it sets/thickens to much. 

CREAM CHANTILLY (WHIPPED CREAM):

1/2 C whipping cream

4 TBSP confectioners sugar

1/4 tsp vanilla extract