Kitchen

Her Cream Puffs

Written by Jen Sill

This recipe is great for this week.  It reminds me of my mother and grandmother AND it reminds me of my graduation.  As a young girl my mother would make these for special occasions or sometimes even average day that would suddenly be special.  She’s never said so, but I think she made these because her mother made them for her.  I know my grandma LOVES cream puffs.  Now I’m excited to share the tradition with my baby girl.

I’ll include a bunch of different recipes and options for ‘ease’.  (Editor’s Note: I really did have issues boiling eggs this Easter, so ANYONE can make these.  ANYONE.)

Cream Puffs

 

Puff Ingredients

1 cup water

1/2 cup (real) butter (a stick)

1 cup flour

4 eggs

 

Puff Directions

Preheat the oven to 425 degrees.  Heat water and butter to boiling.  Add flour and stir constantly.  Let that mixture cool a bit (or the egg will cook.)  The mixture will lump into a ball. 

 

Once it does, add the eggs — one by one.  Stir generously until velvety after EACH egg.  After the 4th egg, spoon the mixture on to a cookie sheet. 

 Bake for 20-25 minutes.

 

(The top of the puffs MUST be brown before you pull them out.  If not, they will collapse in the middle.)

Filling ingredients:

2 1/2 cups milk
Pinch of Salt
1/2 cup of sugar
3 Tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
2 cups whipped cream (or heavy whipping cream — whipped)

 

Filling Directions:

Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well.

When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute.  Remove from heat.  Cool in refrigerator.  Once cool, add 2 cups of cool whip or whipped heavy cream.Fill the puffs and sprinkle the tops with powdered sugar.

Yummy!!

Here’s the version I requested for my graduation.  My Grandma Verna made it for me.  She remembers every time she sees me that it is one of my favorite.  It always makes me feel special.

Cream Puff Dessert  (This one is from AllRecipes.com)

 

1 cup water

1/2 cup margarine

1 cup all-purpose flour

4 eggs

2 (3.4 ounce) packages instant vanilla pudding mix

3 cups milk

1 (8 ounce) package cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1/4 cup chocolate syrup

1.  Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.

2.  In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .

3.  Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely

4.  In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

 And if you just don’t have time but now have a craving… check these out.

You can find them in the Walmart freezer section.  They are the closest I’ve found to my mom’s.

 

About the author

Jen Sill

For nearly 15 years Jennifer spent her time clawing her way up the chain as a television producer and newsroom manager. She’s helped create and produce newscasts and talkshows. Just as she was realizing some of her professional goals, she decided to give it all up for a family. Although Jennifer has lived in Miami and L.A., she has always called Nebraska home. She always knew she wanted to raise her children in the Midwest.
Jennifer is now trying to find her way in a new world. She may be frenzied and frazzled sometimes, but she would not give up being a mom to her almost four year old and her almost two year old for anything.

4 Comments

  • The Hubby and I were just talking about Cream Puffs the other day. My Mom also made them for special occasions, or to make the day special! She used a similar, if not the same, as the first recipe you shared. Mom filled hers with instant pudding, usually chocolate, vanilla or banana.

    @ Leslie, chocolate pudding from scratch is a huge weakness for me almost an addiction! I was scared the first time too, but it’s easy.

    Fun memories, Jennie!

  • Mary – it is 4 eggs. Sorry about that! Funny thing is, when I called my grandma for the recipe she didin’t give me the number of eggs either. I had to call my mom for that number. 🙂 I’ll update it in the post, too!

    Cindy – we always just cut them right down the middle and spooned in the pudding. However, you could use a kitchen syringe. The pudding can be as runny/thick as you choose.

    Thanks for looking!!