Puff Cream Puff

By LindeNo1

Saw this dessert and wondered what it was....turns out it is two of my favorite things...puff pastry and cream puff...two puffs! Filled with real whipped cream or my mix of pudding and whipped cream...awesome!

Ingredients

• Choux Pastry:
• Puff pastry - thawed and rolled thin, or make your own
• 1 cup flour
• 1 stick butter
• 1 cup water
• 1/4 tsp. salt
• 1 teaspoon sugar
• 4 eggs
• Whipped Cream:
• 1 pint heavy cream
• 1/3 cup sugar
• Optional:
• 1 box vanilla pudding mix (instant)
• 1 3/4 cups whole milk

Preparation

Step 1

Roll out thawed puff pastry to about 1/8" - thin, cut into 5" squares, refrigerate until needed.
To make choux pastry,bring water and butter to a boil in medium sized sauce pan. Add flour, sugar and salt to pan and mix with wooden spoon until mixture pulls away from sides of pan and forms a large ball. Remove pan from heat and add eggs, one at a time, beating vigorously with spoon after each addition, until egg is thoroughly absorbed. Pipe a circle/mound of the choux pastry in the center of a puff pastry square and bring up sides of square around the choux pastry, just so that the corners meet. Bake in a preheated 425 degree oven for about 15 minutes, then lower temp to 350 degrees and continue baking until puffed and golden brown, 30 - 40 min. Remove from oven and cool on wire rack.
To make filling: whip cream and sugar until firm peaks form, fill cooled puffs and sprinkle with powdered sugar or make a ganache and pour over tops. If you like a more substantial filling, make the whipped cream, set aside, and make the pudding with the milk in a large bowl. Add the whipped cream and use this mixture to fill the puffs.