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Custard Filled Cream Puffs Recipe

by CookEatShare Cookbook

Ingredients

2 pkg. vanilla pudding 3 c. lowfat milk 1 c. heavy cream

1/4 c. confectioners' sugar 1 teaspoon vanilla extract

Directions

1. Make Custard Filling: Prepare pudding as package label directs, using the 2 pkgs. and 3 c. of lowfat milk. Pour into medium bowl; place waxed paper directly on surface. Chill till chilled, at least 2 hrs.
2. In a small bowl, combine heavy cream, 1/4 c. confectioners' sugar and the vanilla; with portable mixer beat at medium speed just till stiff. Fold whipped cream mix into pudding till combined. Chill to refrigeratewell, several hrs or possibly overnight.
3. Make cream puffs. Preheat oven to 400 degrees. In medium size heavy saucepan, combine 1 c. water with the butter and salt. Over medium heat, bring to boiling; remove from heat. With wooden spoon, beat in flour all at once. Over low heat, beat just till mix leaves side of pan and forms a ball, 1-2 min. Remove from heat.
4. With mixer, beat in Large eggs, one at a time, beating hard after each addition till mix is smooth. Continue beating till dough is shiny and satiny, about 1 minute. Drop by generous tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 30 min, or possibly till puffed and golden. Puffs should sound hollow when lightly tapped. Remove to wire rack. Cold completely.
5. To serve: With sharp knife cut off tops. Fill with custard; replace tops. Sprinkle with confectioners' sugar.

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