Jamie, who lives on third floor Colonial, was kind enough to share her recipe for delicious cream puffs. Before I tried hers, I believed they were only available in the freezer section of Sam’s Club. Fortunately for me (and for you), they can be made from scratch – and pretty simply! The recipe, in her words, is below.
Preheat the oven to 400˚
Heat 1 cup of water and 1 stick of butter to a rolling boil in a saucepan. Whisk in 1 cup of flour VIGOROUSLY for about one minute until the mixture forms a ball.
Remove from heat and beat in 4 eggs. Don’t stop until the mixture is smooth.
Drop by spoonfuls, bake 35-40 minutes
The cream filling:
Beat together 1 cup milk and one package instant vanilla pudding for 2 minutes.
Add 1 Pint Heavy Cream, beat until thick.
When the puffs are done and somewhat cooled, open the top (they generally have evident seams that can be broken without much hassle). Remove any superfluous puff dough from the inside, and fill with cream.
And for extra flair… The chocolate sauce:
Semi-sweet chocolate chips and milk and powder sugar, melted and mixed.
This recipe makes quite a few cream puffs, but they disappear fast!