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Pumpkin Shaped Cream Puffs
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By kml9876 | Published on Thursday December 27, 2007 | Categories: Halloween | Sweet Treats
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Cream Puff Dough Ingredients
- 1 cup of water
- 1/2 cup of butter
- 1 cup all-purpose flour
- 4 large eggs
- Green frosting
- Preheat over to 400 degrees. Grease and flour large cookie sheet.
- In a 2-quart saucepan over medium heat, heat 1 cup of water and 1/2 cup of butter until butter melts and mixture boils.
- Remove saucepan from heat.
- Add 1 cup all-purpose flour all at once; with wooden spoon, vigorously stir until mixture leaves sides of pan and forms a ball.
- Add four large eggs, 1 at a time, beating well with wooden spoon after each addition until batter is smooth and satiny.
- Drop batter by heaping tablespoons, pushing off with rubber spatula.
- Bake 40 minutes or until golden.
- Turn off oven. Let cream puffs remain in oven for 15 minutes.
- Cool on a wire rack.
- With a long serrated knife, slice cream puffs in half.
Cream Puff Dough Filling Ingredients
- 1 cup of heavy or whipping cream
- 1 package of vanilla flavor instant pudding and pie filling for four servings
- 1 1/4 cups milk
- 1/2 teaspoon almond extract
- In a small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form; set aside.
- In large bowl, with wire whisk, prepare instant pudding as label directs, but use only 1 1/4 cups milk.
- With rubber spatula or wire whisk, gently fold whipped cream and almond extract into vanilla pudding.
- Spoon whipped-cream mixture into each cream puff.
- Using green frosting decorated the tops of each cream puff with a steam and leaves to resemble a pumkin.
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Article: Pumpkin Shaped Cream Puffs
Categories: Halloween | Sweet Treats
Description: A cream puff perfect for halloween
Tags:
Text: - 1 cup of heavy or whipping cream
- 1 package of vanilla flavor instant pudding and pie filling for four servings
- 1 1/4 cups milk
- 1/2 teaspoon almond extract
- in a small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form; set aside.
- in large bowl, with wire whisk, prepare instant pudding as label directs, but use only 1 1/4 cups milk.
- with rubber spatula or wire whisk, gently fold whipped cream and almond extract into vanilla pudding.
- spoon whipped-cream mixture into each cream puff.
- using green frosting decorated the tops of each cream puff with a steam and leaves to resemble a pumkin.
- preheat over to 400 degrees. grease and flour large cookie sheet.
- in a 2-quart saucepan over medium heat, heat 1 cup of water and 1/2 cup of butter until butter melts and mixture boils.
- remove saucepan from heat.
- add 1 cup all-purpose flour all at once; with wooden spoon, vigorously stir until mixture leaves sides of pan and forms a ball.
- add four large eggs, 1 at a time, beating well with wooden spoon after each addition until batter is smooth and satiny.
- drop batter by heaping tablespoons, pushing off with rubber spatula.
- bake 40 minutes or until golden.
- turn off oven. let cream puffs remain in oven for 15 minutes.
- cool on a wire rack.
- with a long serrated knife, slice cream puffs in half.
cream puff dough filling ingredients
- 1 cup of water
- 1/2 cup of butter
- 1 cup all-purpose flour
- 4 large eggs
- green frosting
cream puff dough ingredients
Author: kml9876
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