Cream Puffs

These past two days, I was in McPherson visiting my grandparents on my mom's side. Usually we go to Galva to get the most amazing cream puffs I've ever had. They're about the size of a softball, filled with your choice of filling flavor (chocolate, vanilla, peanut butter or hazelnut) and they are so delicious! Sadly, my Grandma told me that they were closed but instead we would make our own.

I eagerly accepted the challenge and we started making them. My conclusion: cream puffs are weird. They have a weird process or at least this recipe does because it's an older recipe. The dough also had a really weird consistency but it's turns out tasting pretty good!

Our cream puffs didn't peak up like they should but they still tasted delicious. The pudding was my favorite part! I kept adding more and more to my cream puff.

I recommend trying them because they are a scrumptious little challenge! Enjoy!

Cream Puffs

Pastry:
1 cup hot water
1/2 cup butter
1 1/2 cups flour
5 eggs

Preheat oven to 375. Heat the water and butter on the stove until the water boils. Add the flour and mix thoroughly; cook for 5 minutes. When cool, whisk in the eggs, unbeaten, one at a time. Drop by tablespoonfuls on buttered baking sheets. Bake for 25-30 minutes.

Cream filling:
2/3 cup flour
1 1/2 cup sugar
3/4 tbs butter
3 cups scalded milk
3 eggs
Dash of salt
1 1/2 tsp vanilla

Mix the flour and sugar together. Microwave the milk for 4-5 minutes on high. Slowly add the hot milk. Pour the mixture into a double boiler and cook for 20 minutes, continuously stir for the entire time. Remove from the heat and add beaten eggs and butter to the flour and milk mixture. Return to the stove and cook over water for 5 more minutes; continue to stir. Add vanilla and salt.

Wait until the pudding is cool, then spoon it into a Ziplock bag. Close the bag and cut a tiny hole in one of the corners of the bag. Cut the pastries in half and, if needed, use the knife to hollow out the pastry. Pipe the pudding into the pastry and enjoy!