Cream Puffs
This is Aunt Bernice’s famous family recipe.She was always tasked with job of making them for the holidays and special gatherings. Her cream puffs are not only picture perfect but are amazingly light, flaky and delicious. Her secret is using two spoons when scooping out the dough. The first spoon holds the dough the second spoon pushes the dough down onto the baking sheet. The dough should remain rounded in shape and not flattened, so the dough can rise up to a flaky puff when baked. The dough should be placed in a hot oven with a temperature of 450f for 20 minutes and then reduce to 350f for another 20minutes. Her puffs are perfect!
Ingredients
1 cup Crisco Shortening
¼ tsp salt
2 cups boiling water
2 cups sifted flour
8 eggs
Powdered sugar to dust with
Ingredients for Filling:
2 boxes of vanilla instant pudding
1 container Cool Whip
½ tsp almond extract
Directions
Preheat Oven 450F
1 Add shortening and salt to boiling water.
2 let shortening melt reduce heat, add flour, and stir vigorously until mixture forms a ball around spoon, and pot is clean.
3 Remove from heat put in a mixer and add 1 egg at a time beating thoroughly.
4 Shape on ungreased cookie sheet. Use two spoons to make a dough ball.
5 Bake at 450°F for 20 minutes, reduce heat to 350°F, bake another 20 minutes.
6 Cool
Steps for Filling:
1. Mix pudding mix with two cups milk.
2. Add the extract and fold in cool whip and refrigerate for 1 hour.
Assemble the Puffs:
1. When cooled make slits in the puffs
2. Add the filling
3. Sprinkle with powdered sugar.
