Family Favorite Cream Puffs

My mother made these cream puffs for our family and I have continued the tradition.  The emplty shells can be frozen for two months.  When ready to serve, just pull out the number that you need.   Fresh strawberries make a nice garnish.  These will keep 3 to 4 days once filled so they can be assembled in advance.  Keep them refrigerated.

I use Jello vanilla pudding (cooked, not instant) and whole milk.  Instant pudding and 2% milk don't give a smooth and silky texture. 

You can also fill them with ice cream, and drizzle a  favorite sundae topping over them.

Tip: if you want, these can be filled with chicken salad.  Garnish the top with a dollap of mayonnaise and a sprig of basil or dill.  Serve them with fresh fruit for a complete meal.

Puff recipe:   Preheat oven to 375 degrees

1 cup water
1/2 cup butter or margarine
1/4 tsp salt

1 cup all purpose flour
4 eggs

Bring water, salt and margarine to a boil (until margarine is melted)
Remove from heat and dump all flour in to the water mix at once.  Stir until all the flour is evenly incorporated and it forms a ball in the center of the pan.

Using a mixer, add eggs one at a time, beating after each egg until smooth.  Let stand about 10-15 minutes to cool.

Drop from a large serving spoon (about 1/3 to 1/2 cup) onto an ungreased cookie sheet.  Space about 1 1/2 inches apart.  Only put one cookie sheet in the oven at a time, baking on the middle shelf.   Bake 50 minutes.  (If you have to use a second cookie sheet, keep it in the refrigerator until it goes in the oven.)

Remove from oven, and slice top open, allowing steam to escape.  Turn off the oven and put the puffs back in the oven for an additional 10 minutes.  Let cool. Remove the tops, as in the picture. Inside is a damp web, Use your fingers to remove all of the web in the puff and the top, just leaving the shells.
Fill with cooled pudding, cooked according to directions.  (You can cook the pudding the day before.)  I also put some in the top.

Chocolate frosting:  I like mine the same consistancy as a cake frosting so I make it with a mixer.  If you like a more "fudge-like" frosting, put the same ingredients in a food processor and run until smooth.

Frosting:

1 lb. confectioners sugar
1/2 cup Crisco shortening
1 Tblsp butter or margarine
1/4 tsp salt
1 tsp pure vanilla extract
Enough milk to make a spreading consistency