(note: Tailgate Tuesday posts are special features written for the SideLion Report from the gracious gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week’s tailgate party!)
Catherine, a true baker at heart, always wanted to try making homemade cream puffs. Since Lions are playing the St. Louis Rams this week, we thought they would be a great fit for this game! [Editor's note: I gave the gals this idea prior to the Rams rattling off two straight wins, oh well.]
We were nervous at first, thinking that the cream puffs would take too much work. By following our adapted recipe from allrecipies.com, we had no problem! As long as you have all ingredients ready to go, you can make these in no time.
It may be interesting to adapt the filling by changing the flavor of the pudding. We did the traditional vanilla, but feel free to be more creative! Enjoy!
Cream Puffs (adapted from allrecipies.com)
~Makes 12 cream puffs~
* 1 (3.5 ounce) packages instant vanilla pudding mix
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 cup butter
* 1/2 cup water
* pinch of salt
* 1/2 cup all-purpose flour
* 2 eggs
* 1 tsp. vanilla
* 1 tsp. sugar
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and allow to cool slightly. Using a wooden spoon or stand mixer, beat in the eggs, mixing immediately. Continue mixing for 2-3 minutes until it has an elastic texture. Drop by tablespoonfuls onto an ungreased baking sheet lined with parchment or silpat.
4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Centers should be dry. Immediately after removing from the oven poke each with a toothpick to allow the steam to vent.
5. 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.