Giant Cream Puffs Recipe 445

Steps:

• Directions Combine water and butter in a large heavy saucepan; bring to a boil. Remove from heat; stir until butter melts. Add flour and salt; mix thoroughly until dough comes away from sides of saucepan. Add eggs one at a time, beating well after each. Place dough in a pastry bag fitted with a large plain tip (or use a large spoon). Form 8 rounds on parchment paper-lined baking sheets; smooth tops with a finger dipped in cold water. Bake at 400 degrees for 30 to 35 minutes, until golden. Let stand for several minutes in oven with oven door open; cool on a wire rack. For Cream Filling: In a medium bowl, beat pudding mix and milk together with an electric mixer on medium-high speed; set aside. In a separate bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into pudding mixture. Chill. Slice puffs open; fill with Cream Filling. Garnish as desired with a sprinkle of powdered sugar or a drizzle of melted chocolate. Serve within one hour. Makes 8 puffs. Combine water and butter in a large heavy saucepan; bring to a boil. Remove from heat; stir until butter melts. Add flour and salt; mix thoroughly until dough comes away from sides of saucepan. Add eggs one at a time, beating well after each. Place dough in a pastry bag fitted with a large plain tip (or use a large spoon). Form 8 rounds on parchment paper-lined baking sheets; smooth tops with a finger dipped in cold water. Bake at 400 degrees for 30 to 35 minutes, until golden. Let stand for several minutes in oven with oven door open; cool on a wire rack. For Cream Filling: In a medium bowl, beat pudding mix and milk together with an electric mixer on medium-high speed; set aside. In a separate bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into pudding mixture. Chill. Slice puffs open; fill with Cream Filling. Garnish as desired with a sprinkle of powdered sugar or a drizzle of melted chocolate. Serve within one hour. Makes 8 puffs.

Steps:

• In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Steps:

• 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.
• 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.