SRC: Cream Puffs

I can't believe a month has gone by since the last Secret Recipe Club reveal...time flies!

Secret Recipe Club

I am really enjoying being apart of this club. I love finding new bloggers and new recipes. Sometimes, I find that a recipe will remind me of something I have been wanting to make. This month I was assigned the blog A Dusting of Sugar.  Rebecca's blog has tons of delicious looking baked goods. Since I have been trying to do more baking I narrowed it down to her cream puffs and Chocolate Beast.  As you can see the cream puffs won. In Wisconsin, the State Fair is known for their gigantic cream puffs (I have the best picture of Ron trying to eat one like a hamburger). I decided that I would try my hand at this tasty treat. The recipe has very few ingredients  and the filling is super simple. I also opted to use powdered sugar over dark chocolate because that is our traditional way to eat them. I ran into a small stumbling block because the instructions were a bit mixed up. However, I was able to figure out the ordering of the process, and the cream puffs came together very easily. I also cut back on the butter because the batter was a bit thin on my first round.  I also did not use almond extract and opted for a vanilla filling.

This dessert is wonderfully easy and tastes delicious. Thank you Rebecca! Check out the blog hope below to see other recipes by SRC members.


for the puffs:
6 Tbl butter
1 cup water
1/8 tsp salt
1 cup flour
4 eggs
Powdered Sugar (for topping)

for the filling:
1 cup heavy whipping cream
1 1/4 cup milk
1 small package (4 serving) instant vanilla pudding


Pre-heat oven to 375 degrees. Grease 2 cookie sheets and set aside.

In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils. Remove from heat.

Add flour all at once to pan. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan. One at a time, add eggs to the flour mixture, beating well after each addition. Drop dough in heaping tablespoons onto trays and bake puffs for 20-25ish minutes, or until golden. Let them cool completely before slicing each in half with a serrated knife. 
While the puffs are cooling make the filling. In a small bowl, beat whipping cream until stiff peaks form. In a larger bowl, prepare vanilla pudding according to package instructions, only using 1 1/4 cups of milk. Gently fold whipped cream into the pudding until combined. Chill until ready to use. Spoon about a tablespoon into each puff. Refrigerate if you are not serving right away. Dust puffs with powdered sugar when ready to serve.

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