Mom's Cream Puffs
Mom used to make cream puffs all the time. The center can be filled with any type of custard, pudding or ice cream. Top with powdered confectioners sugar.
½ Cup Shortening
1/8 Tsp. Salt
1 Cup Boiling Water
1 Cup Sifted Flour
3 Eggs, Unbeaten
2 3.5oz. Packages Instant Vanilla Pudding Mix
2 Cups Heavy Cream & 1 Cup Milk
Add shortening and salt to the boiling water and stir over medium heat until mixture boils. Lower heat, add flour all at once and stir vigorously until mixture leaves the sides of the pan. Add eggs, 1 at a time and mix. Meanwhile, preheat the oven to 400 degrees. Fill a large pastry bag with the cream puff mixture and pipe 2” mounds onto a baking sheet lined with parchment paper. Make sure the puffs are 2” apart. Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees, and continue baking until golden brown, about 30 minutes more. Cool on a rack. Meanwhile, prepare the filling mixture. In a bowl, combine the instant pudding mix, heavy cream and milk. Whisk until pudding is set. Refrigerate until cream puffs are ready to assemble. When ready, cut the cream puffs in half with a serrated knife and set the tops aside. Fill with the pudding mixture, or any desired filling. Replace the top and sprinkle with confectioners sugar if desired.