Cream Puffs! Karlie and Kelsie

Cream Puffs:

1. Make the pudding so it can be chilling. We used a recipe from Karlie's mom for cream pie filling.

Cream pie filling:

Microwave: 2/3 cup sugar, 1/4 cup corn starch, 2 cups milk, and 3 egg yokes.
Cook on high for 2 minutes, then stir. Repeat that twice. Start cooking it for 1 minute then stir. Do this until it gets thick like pudding. I do it about 3 times.  (It will get thicker as it cools.)

Add: 2 Tablespoons butter and 1/2 teaspoon of vanilla.

Then chill it or serve it hot.  (With this recipe we serve it warm in a bowl with bananas and Nilla Wafers.) But for the cream puffs it needs to be chilled :)

2. Make the cream puffs.

Ingredients

• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4. When the shells are cool, either split and fill them with the cream pie filling, or use a pastry bag to pipe the pudding into the shells.

3. Make the Icing:

1/4 cup butter, melted
3 T cocoa
1 tsp. vanilla
2 T milk (may need more milk)
1/2 bag powdered sugar

Mix the melted butter and cocoa until the cocoa has dissolved completely. Add milk and vanilla. Mix well.

Add powdered sugar and beat until smooth. You may need to add more milk or more powdered sugar (usually its more milk). Once cream puffs are cooled and you have filled them with cream puff filling put Icing on top of each cream puff!