Cream Puffs
Portion Size: 1 cream puff
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (3.5 ounce) packages instant vanilla or chocolate pudding mix | |
| 2 cups heavy cream | |
| 1 cup nonfat milk | |
| ½ cup margarine | |
| 1 cup water | |
| ¼ teaspoon salt | |
| 1 cup all-purpose flour | |
| 4 eggs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. | Chilled internal temperature maintained at 41°F. |
| 2 | Preheat oven to 425°F. | |
| 3 | In a large pot, bring water and margarine to a rolling boil. | |
| 4 | Stir in flour and salt until the mixture forms a ball. | |
| 5 | Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer beat in the eggs one at a time, mixing well after each. | |
| 6 | Drop by the tablespoonful onto an ungreased baking sheet. | |
| 7 | Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 8 | When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells |
Posted in Desert Recipes
