Rev. Susan Debner
Sunday Worship Schedule
10:00 a.m. Worship
9:00 a.m. Sunday School & Adult Forum

Office Hours
8:30 a.m. - 1 p.m. Monday - Friday

Cream Puffs

Christine Hurney
I got this recipe from my 7th grade cooking class.
1 cup boiling water
1/2 cup butter
1 cup sifted flour
1/4 teaspoon salt
4 eggs
1 small box instant French vanilla pudding
1-1/2 cups milk
1 teaspoon vanilla
1 (8 oz) carton whipped topping (not low-fat)
Chocolate Drizzle:
1 square unsweetened chocolate
1 tablespoon butter
1 teaspoon light corn syrup
1 cup sifted confectioner's sugar
1/2 teaspoons vanilla
1-1/2 tablespoons hot water
Puffs: Bring water to a boil in medium saucepan. Add butter and melt over direct heat. Over low heat, add flour and salt and stir vigorously until dough leaves the sides of the pan in a compact mass. Remove pan from heat and cool slightly.
Using a hand mixer, add eggs to the dough one at a time until the dough is smooth and is able to hold its shape.
Drop on a lightly greased cookie sheet. Bake at 450 degrees for 15 minutes. Then, reduce heat and bake at 325 degrees for 25-30 minutes. Remove from pan carefully and cool on a metal rack.
When cool, cut tops off of puffs and if necessary, clean out filling. Puffs should be dry and hollow.

Filling: Mix instant pudding with 1-1/2 cups milk with a wire whisk. Add vanilla, and let pudding firm up. Fold in thawed whipped topping.
Fill cooled puffs with cream filling.

Drizzle: Melt butter and chocolate in double boiler. Take off of heat and mix in corn syrup. Add confectioner's sugar and vanilla. Then, add water until consistency is smooth and runny.
Drizzle chocolate over filled and capped puffs. Work quickly as chocolate will harden as it cools.

Recipe makes approximately 12 large, 18 medium, or 25 small puffs.