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.)
1 cup water
1/2 cup (real) butter (a stick)
1 cup flour
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.)
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)
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.
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)
1/2 cup margarine
1 cup all-purpose flour
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.