Growing up my mother always made cream puffs for a special treat. One of my favorite things to do was eating the middles that had been scooped out to make room for more filling. She always filled hers with chocolate pudding, but today I’m kicking it up a notch! They are fairly easy to make but takes some muscle to stir. I kind of use that as my excuse for eating so many haha! A built in arm workout followed with a scrumptious treat haha!!!!
Puff Shell Ingredients:
1 c. water
1/2 c. (1 stick) butter
1 c. flour
2 large eggs
Preheat oven to 400 degrees & lightly grease a large muffin tin. Bring water and butter to a boil in sauce pan. Stir in flour over low heat, until mixture forms a ball. Remove from heat and stir in eggs, one at a time. Once well combine drop by heaping tablespoon fulls into muffin tin.
Bake for 30-35 minutes. Cool on wire rack. After they are cooled, cut open tops and scoop out some of the insides if necessary. Pipe in desired filling.
Sweetened Whipped Cream
Mix 1 pint of whipping cream, 1 t. vanilla and confectioners sugar (to taste) in mixer until stiff but fluffy.
Lemon Custard Cream
Mix 3/4 c. sugar & 1/3 c. flour in saucepan. Stir in 2 c. milk and 2 t. vanilla. Cook over medium heat, stirring constantly. Bring to boil and cook for one minute. Remove from heat and stir part of the mixture into 4 egg yolks. Return mixture to pan. Bring just to boil and add in juice from 1 lemon. Remove from heat and allow to cool.