Today is another sunny day in the mountains of Colorado. I woke up this morning to the sun coming up over the mountain tops and the earth glowing with it’s warmth. My neighbor’s horses had gotten out somehow and they were in the field in front of our house grazing. A little later they were all taking naps in the sunshine. I love that every now and then someone’s horses or cows get out and wander around. It’s just kind of fun to see.
I decided that this was a nice morning for washing sheets and hanging them outside to dry. Jack and I really enjoy not using our dryer. Actually, we’ve only used it once or twice in over five years and that was because we had company who needed something dried at night. I got my sheets and clothes and hung out and then decided to start thinking about dinner tonight.
I couldn’t decide what sounded good as our main course, but I can always think of desserts. Mom has been making cream puffs for the last few months for her church’s fish dinners and they’ve been sounding better and better each week. Also, Jack loves chocolate and pudding, so I thought that cream puffs with chocolate filling would be ideal for tonight.
Cream Puffs are extremely easy to make and they don’t take many ingredients. They look pretty and people assume you’ve gone to a lot of work to make them, so they’re a nice dessert. I didn’t want a lot of them since it’s just me and Jack, so I only made 1/2 recipe. The ingredients I’m listing are for a full recipe, so about 24 small (I made 12 small for us tonight) or 12 large cream puffs.
You’ll need 1/2 Cup butter, 1 Cup water, 1/4 teaspoon salt, 1 cup flour, and 4 eggs.
Preheat oven to 425°. Bring butter and water to a rolling boil. Take off heat and stir in salt and flour until it forms a ball. You’ll notice when it’s starts sticking to itself and clumping together. Transfer this to a mixing bowl (I left mine in the pan I cooked it in since it had cooled off. If the pan is still hot it will cook the eggs, which you don’t want to do.) and beat in eggs with as wooden spoon or mixer, one at a time, until everything is mixed well. Don’t overmix! Using a spoon, drop batter onto ungreased cooking sheet. Bake for 20-25 minutes, until golden brown. Remove from oven and take off of pan. Cool cream puffs on a cooling rack.
While cream puffs are cooking, make your filling. I generally use instant pudding because it’s easy. When making the filling from pudding mix, use less milk than the package calls for. I used a package that calls for 3 Cups of milk, but I used only 2 1/2 Cups of milk so the filling would be thicker. So, make the filling and put it in the fridge to set up.
Cut the cream puffs and spoon filling into the middle. Place the tops back on and sprinkle with powdered sugar. You can do this when you’re ready to eat them or several hours ahead of time. I would only do as many as you think you’re going to eat in eight hours or less since they’ll start to get a little soggy if they sit longer. Cover and refrigerate filled puffs until ready to serve.