Cream Puffs

On Friday, we made Cream Puffs off the Blog Get Off Your Butt and Bake.

We didn't actually get to EAT any because we donated them as a Baked Good for out auction at church to raise money for the Youth Camps.

They sure looked good though!!

Here is the recipe:

CREAM PUFF SHELLS

1 CUP WATER
1/2 CUP BUTTER
1/2 TEASPOON SALT
1 CUP FLOUR
4 EGGS

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball. Remove from heat. Cool for 10 minutes. Add the eggs, 1 at a time, beating well with a wooden spoon after each addition.
Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes or until golden. Transfer cream puffs to a wire rack; cool. Cut tops from puffs, remove the soft dough from inside. Fill with Cream Puff filling, & replace tops. Drizzle Hot fudge topping over cream puffs. If desired, sift powdered sugar over tops.

DELICIOUS CREAM PUFF FILLING

1 SMALL PKG OF INSTANT VANILLA PUDDING
1 1/3 CUPS WATER
1 CAN SWEETENED CONDENSED MILK
(I usually buy the Eagle Brand)
(Do not use evaporated milk)
2 1/2 CUPS OF COOL WHIP

In a medium size bowl, using a wire whip, mix the pudding & water together; stir well. Add the entire can of Eagle Brand Milk and stir well. Place bowl in the refrigerator until pudding is softly set, about 20-30 minutes. Remove bowl from refrigerator & fold in gently 2 1/2 cups of Cool Whip. Fill Cream Puffs, or use filling as a wonderful fruit dip. Store unused filling in tightly covered bowl inside of the refrigerator...it will keep for several days.