Cream Puffs

Shell:

    2 c. water

    1 c. butter

    2 c. flour

    8 eggs  

Heat water and butter to a rolling boil.  Stir in flour (all at once).  Stir vigorously over low heat until a ball forms.  Remove from heat.  Add eggs (all at once) and beat with a hand mixer.  For cream puffs - drop on cookie sheets in scant ¼ c balls or if making éclairs/ hot dog style use a gallon Ziploc bag with corner cut to pipe out the pastry.

Bake at 400 degrees for 35 minutes or until golden brown.

Filling:  (can be made while shells are baking)

    1 large box of instant vanilla pudding

    3 c. milk

    1 8 oz. cool whip, thawed

   

Make pudding following box directions.  Let it set up in the refrigerator for about 20 minutes.  Fold in the cool whip.  Refrigerate until needed.

Frosting:

    3 -1oz squares of unsweetened chocolate

    3 tsp butter

    6 Tbsp hot water

    3 c. powdered sugar

Melt the butter and chocolate in a small sauce pan.  Take off stove and add the powered sugar and hot water.  With a hand mixer, stir until smooth.  You may need to add more hot water until you have a semi runny consistency.

Finishing:

 When the cream puff shells are cooled, slice the top portion almost all the way off.  Dig out any extra “puff” from inside and then fill with the pudding mixture.   Close back the top, frost and enjoy!  Yields about 24 cream puffs.