Cream Puffs with a Vanilla Cream Pudding | SteamboatToday.com
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Cream Puffs with a Vanilla Cream Pudding

— Ingredients:

Cream puffs

1 cup water

1/2 cup butter

1 cup all purpose flour

4 eggs

Vanilla cream pudding:

1/3 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 cups half and half creamer

2 egg yolks

2 tablespoons butter

2 teaspoons vanilla

Directions:

Heat oven to 400 degrees

Heat water and butter in a sauce pan to a rolling boil. Stir in flour and stir vigorously over low heat for about a minute or until mixture forms a ball.

Remove from heat.

Beat in eggs all at one time and continue beating until very smooth.

Drop dough by 1/4 cupfuls 3 inches apart onto ungreased baking sheet.

Bake 30-45 minutes or until puffed and golden brown then cool.

Cut off tops and pull out any soft dough. Fill puffs with vanilla cream pudding and replace the tops. Frost or dust with confectioners sugar and refrigerate until served.

For the Vanilla Cream Pudding:

Blend sugar, cornstarch and salt in a two quart sauce pan. Combine cream and egg yolks. Gradually stir into sugar mixture.

Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir until almost as thick as pudding. Remove from heat.

Stir in butter and vanilla and chill overnight.


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