Cruising Dream Requires Recipe for Cream Puffs

Cream Puff Recipe - originally from Laura s/v JAM and then adapted by Meri s/v Hotspur

 

 - Makes 9 standard puffs or 20 or so mini-puffs

 

FILLING

2 (3.5 ounce) packages instant vanilla pudding mix (I use chocolate)

2 cups heavy cream (Media Crema if you're in Mexico)

1 cup milk (do NOT use powdered; I know from experience!)

PUFF

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

 

TOPPING

Powdered sugar sprinkled atop or melted chocolate chips drizzled on top.

Directions

1. Mix together instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C). (Laura's recipe says 400* but my boat oven does best and cooks faster on 425*)
3. In a large pot, bring water and butter to a rolling boil. Using a wooden spoon, stir in salt and then flour... mixing rapidly until the mixture forms a ball and is no longer sticking to sides of pan.
4. Using same wooden spoon, beat in the eggs one at a time, mixing rapidly after each so that egg doesn't cook in pan.
5. Let cool for 15 minutes.
6. Drop by 1/4 cups (Or by Tablespoon for mini-puffs) onto an lightly-greased baking sheet.
7. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
8. When the shells are still warm, split with knife and fill with the pudding mixture.
9. Sprinkle or drizzle topping.