Katie's Cream Puffs
(need I say more?)
1/2 cup butter
1 cup water
1 cup flour
1/8 tsp salt
4 eggs
In medium saucepan boil water, butter and salt together. Add flour all at once and stir vigorously. Stir over heat until it forms a ball. Remove from heat and let cool for 10 minutes. Add the eggs, one at a time, beating with wooden spoon until smooth.
Put batter in pastry bag and put on a parchment lined or greased cookie sheet. Or you can use a spoon and drop heaping tablespoons onto cookie sheet. Bake at 400 degrees for 30 to 35 minutes, until nice and golden. Cool and cut tops off, remove the soft inside dough. Fill with pudding and top with chocolate. This recipe makes 10, I doubled the recipe and it doubles perfectly.
Vanilla Pudding Filling:
2 cups milk
1 (5 oz). box vanilla pudding
1 (8 oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1 (12 oz) container Cool Whip, thawed
(this will make more than you need, which is certainly no tragedy!)
With electric mixer, mix pudding an milk until thick. In separate bowl, mix cream cheese and sweetened condensed milk. Add pudding to cream cheese mixture then fold in cool whip. Keep refrigerated.
Chocolate topping:
This will make enough to have some leftover. Pull out the graham crackers when your cream puffs are gone!
1 stick butter, soft
2/3 cups cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
dash salt
