Cream Puff

By TKakadelas

Ingredients

• Cream Puff:
• 1 c. water
• 1 stick (1/2 c. butter)
• 1/4 t. salt
• 1 c. flour
• 4 eggs
• Filling:
• 1 small box of instand vanilla pudding
• 1 small tub of Cool Whip
• Milk
• Crimson Sauce:
• 1 thawed pkg of frozen strawberries
• 1/2 c. red currant jelly
• 2 level T. cornstarch

Details

Servings 12

Preparation

Step 1

Cream Puff: Place water, butter and salt in a heavy saucepan. Place over moderate heat. Heat until butter melts and mixtures comes to a rolling boil. Reduce heat to low. Add flour all at once. Stir vigorously over heat about 1 minute, until mixture leaves sides of pan and clings to spoon. Remove from heat. Add unbeaten eggs, one at a time, beating well after each addition. Continue to beat vigorously until smooth and satiny. Cool slightly. Drop spoonfuls on an ungreased cookie sheet. You can place in desired shapes such as swans, cream puffs or eclairs. Bake at 400 degrees for 20 minutes for the small puffs and 30-40 minutes when making large puffs. Do not open oven too early or they will fall.
Filling: Making pudding according to box directions. Fold together pudding and thawed Cool Whip together.
Crimson Sauce: Boil thawed raspberries, red currant jelly and cornstarch for 4 minutes. Put through strainer. Cool. Drizzle over cream puffs. Sprinkle with powder sugar.