Get creative with this recipe for Cream Puffs
2 cups of skim milk
1/2 cup of unsalted butter
2 cups of all purpose flour
1 Tbs. of sugar
1 teaspoon of salt
1/2 teaspoon of baking powder
For the filling:
3 cups of cold skim milk
1 package vanilla instant pudding
4 tbs whipped cream
Chocolate rind *optional
Bring milk, butter, sugar and salt to the boil.
Add the flour all at once with the baking powder, and mix rapidly until the dough cooks and it forms a ball
Turn off the heat and let the dough cool down a bit (I waited for 5 minutes)
Mix eggs in a bowl and add – just a little at the time – mixing as hard as you can with your wooden spoon. It is a real workout just to let you know… honestly next time I will use an electric mixer! When all the eggs are incorporated put to one side.
Preheat the oven to 375F/190C
Use spoon to make your cream puffs or a pastry bag: Head/neck: round tube with 1/5 inch; Body:round tube (2/5 inch) to push them out onto an un-greased baking pan
Spray the puff shells with water. The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, spraying the puff shells with water slows the time it takes them to get dry, allowing them to grow bigger in the oven.
Bake but DO NOT OPEN the oven for the next 30 minutes + 20 min to dry The 20 minutes are needed to dry the surface of the puff shells and make them more crunchy. Otherwise, they will be too soft. The puff shells look well done after 30 minutes …that’s normal. I let them rest in the turned off oven for 20 minutes and then 10 more out of the oven.
Cut them and fill when they are cooled down.
For the filling:
Mix 3 cups of cold skim milk(fat free) with large vanilla pudding, about 2 minutes until it forms. Add 4 Tbs. Of Whipped Cream and combine well just by folding.
Put it in the fridge!
Recipe provided courtesy of Sandra’s Easy Cooking food blog.