I love Eclairs & Cream Puffs. I’m addicted to the eclairs they make at the college, & look for any opportunity to serve them, but they are very expensive. These Cream Puffs are delicious, I think you will have to look long and hard for a filling that is as yummy as this one. The filling also makes a wonderful fruit dip for apples, bananas, grapes, mandarin oranges, angel food cake, ect. It lasts several days in the refrigerator, and is quick and easy to prepare. Make extra cream puff shells, & slice & fill them when you are ready to serve them!
CREAM PUFF SHELLS
1 CUP WATER
1/2 CUP BUTTER
1/2 TEASPOON SALT
1 CUP FLOUR
4 EGGS
In a medium saucepan combine water, butter, and salt. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball. Remove from heat. Cool for 10 minutes. Add the eggs, 1 at a time, beating well with a wooden spoon after each addition.
Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes or until golden. Transfer cream puffs to a wire rack; cool. Cut tops from puffs, remove the soft dough from inside. Fill with Cream Puff filling, & replace tops. Drizzle Hot fudge topping over cream puffs. If desired, sift powdered sugar over tops.
DELICIOUS CREAM PUFF FILLING
or
FRUIT DIP
1 SMALL PKG OF INSTANT VANILLA PUDDING
1 1/3 CUPS WATER
1 CAN SWEETENED CONDENSED MILK
*I usually buy the Eagle Brand
(Do not use evaporated milk)
2 1/2 CUPS OF COOL WHIP
In a medium size bowl, using a wire whip, mix the pudding & water together; stir well. Add the entire can of Eagle Brand Milk and stir well. Place bowl in the refrigerator until pudding is softly set, about 20-30 minutes. Remove bowl from refrigerator & fold in gently 2 1/2 cups of Cool Whip. Fill Cream Puffs, or use filling as a wonderful fruit dip. Store unused filling in tightly covered bowl inside of the refrigerator…it will keep for several days.