This sort of profiteroles are an easy way to impress your guests with a delicious creamy dessert! The flaky pastry puffs stuffed with a creamy custard filling and sprinkled with a little powdered sugar looks and tastes so good! Here is the recipe:
- For the puffs:
- 1cup water
- 1/2 cup (1 stick) unsalted butter
- 1teaspoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- for the filling:
- 1 box vanilla instant pudding mix (prepared according to box directions)
- 6 ounces frozen whipped topping, thawed
Preheat oven to 400°F. Butter two cookie sheets; set aside.
To make the puffs:
- Combine water, butter, sugar, and salt in a medium-sized heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, add flour and beat with a wooden spoon 1 minute or until mixture leaves sides of pan and does not separate. Remove from heat and continue beating for about 2 minutes to cool mixture slightly. Add eggs one at a time, beating vigorously after each (at least one minute per egg until well incorporated and mixture is satiny). Paste will be light in color and hold stiff peaks.
- Drop by heaping tablespoons for large puffs and heaping teaspoons for smaller puffs onto the buttered cookie sheets. Bake for 25-30 minutes or until puffs are golden and lightweight. Transfer to wire racks to cool.
To make the filling:
- Prepare vanilla instant pudding according to box directions. After it sets, fold in the 6 ounces of whipped topping.
- Cut cooled puffs in half and fill with a spoonful of pudding mix. Sift powdered sugar over puffs.
- The best way to be assured of crisp cream puffs is to bake them shortly before serving. Otherwise, they can get soft from the dampness in the air. You may bake and cool the shells, then shortly before serving place them in a 375°F/180°C oven for 3 minutes. Or even bake, freeze, and thaw, before heating in the oven again.
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