Cream Puffs

How is it that something so simple can be so beautiful, creamy and perfect for any occasion? Breading and cream - it honestly can't get any better than that. I received a Better Homes and Gardens cookbook when I got married that was made specifically for newlyweds. I l.o.v.e it. Every recipe I have made has turned out fabulous, and I love all of the tips and fun ideas for making meals festive and special for any occasion. This cream puffs dessert is yet another tried-and-true recipe that I absolutely love. I literally threw this dish together in less than an hour for our Sunday dessert. The breading turned out perfectly soft and had a fabulous flavor. And the cream... Well, let's just say I ate the leftovers with a spoon until it was gone. The other wonderful thing about this recipe is you can make it as simple or as fancy as you want! The cream puffs are beautiful drizzled with chocolate and sprinkled with powdered sugar on top, but taste just as wonderful with the simplicity of the bread and the cream. If you like cream puffs at all, you will love this recipe. (Picture courtesy of Deaf Lion)

Ingredients:

• 1 cup water
• 1/2 cup butter (1 stick)
• 1/8 tsp. salt
• 1 cup all-purpose flour
• 4 eggs
• 1 box vanilla pudding (3/4 oz.)
• 1 cup whipped cream

In a medium saucepan, combine water, butter and salt. Bring to boiling. Add flour all at once, stirring vigorously until mixture forms a ball and sticks together. Remove from heat and cool for 10 minutes. Add eggs, one at a time, stirring with a wooden spoon after each addition. Stir each egg until completely combined before adding the next one.

Drop 12 heaping tablespoons of dough on to a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes until they are firm and a light golden color. Transfer puffs to a wire rack and cool. Cut tops from puffs and remove the soft dough from the inside.

Make up the vanilla pudding according to package directions. Once set, stir in the whipped cream until completely combined. Fill the puffs with the whipped cream and sprinkle with powdered sugar. Keep in fridge until ready to serve.

Tip: These also make a wonderful summer dessert served with ice cream and caramel sauce rather than the pudding mixture.