I thought I would let you know January 2nd is National Cream Puff Day #NationalCreamPuffDay. I haven’t ever had a Cream Puff and have no, desire to try one. Even though Suzzane and my sister along with David like Cream Puffs.
I was thinking Charlie and I could make Cream Puffs this evening for David and my sister as we open Christmas Gifts. Before you ask what about Charlie he may or may not try a Cream Puff because sometimes Charlie says he doesn’t eat #Sweet but other days like me he can’t get enough Sweets. How about you?
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
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Directions
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil.
- Stir in flour and salt until the mixture forms a ball.
- Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
- Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Thank you,
Glenda, Charlie and David Cates
