Cream Puffs
SERVINGS: 20 puffs
PREPARATION TIME: 30 minutes
COOK TIME: 25 minutes
PAIR WITH: Sparkling Demi-Sec, Chardonnay Reserve
Ingredients
PASTRY:
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup butter
- 4 eggs
FILLING:
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup milk
Instructions
-
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
-
Preheat oven to 425 degrees F.
-
In a large pot, bring water and butter to a boil. Stir in flour and salt until the mixture forms a ball. Move the dough to a large mixing bowl. Using a wooden spoon (or stand mixer), beat in the eggs one at a time, mixing well after every egg. Drop resulting dough by tablespoonfuls onto an ungreased baking sheet.
-
Bake for 20 minutes in the preheated oven, until golden brown. Centers should be dry. Do not over-bake.
- When the pastry shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the filling into the shells.
