Monday, September 21, 2009

Why Are You so PUFFY?

Cream Puffs
Recipe by:
Leila Kauwe
Makes: 60 bite size puffs


1/2 cup margarine

1 cup sifted all purpose flour
1/4 teaspoon salt
4 eggs


Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn't seperate. remove from heat; cool slightly. Add eggs, one at a time, beating after each till smooth.
Drop by normal teaspoon size 1 inch apart on greased cookie sheet. bake at 450 for 12-15 min, then at 325 for 7-8 minutes or unitl golden brown. Turn oven off, remove puffs and let cool for 10 min. To dry cream puffs, put them back in off oven for 15-20 min.


1 3.9oz box jello instant pudding (flavor by preference)

1 8oz container cool whip

about 1 cup milk

Blend cool whip on low, gently adding milk and jello pudding slowly until all jello is mixed in a bowl and crystals are disolved.


Use cake decorating tube and tip to inject pudding into puffs once puffs are dry. Place on serving tray. Slightly sprinkle tray with powdered sugar. Serve.

No comments:

Post a Comment