Whip Up Some Light As A Cloud Cream Puffs

These Cream Puffs are light and airy with a sweet fluffy, creamy filling that just melts in your mouth, and they are really easy to make. It is always a treat when I make these for my residents at my job, which I did this past weekend. They just love them. Be sure to make extra for 2nd's So lets get started on the recipe.

Cream Puffs

Ingredients:

** 1 cup of water

** 1/2 cup butter or margarine

** 4 large eggs

** 1 cup all purpose flour

** powdered sugar ( for dusting the puffs )

Start by heating the oven to 400 degrees. In a saucepan heat the water and butter to a rolling boil. Stir in the flour. Stir vigorously over a low heat until the mixture forms a ball, about a minute; remove from the heat. With an electric mixer beat in the eggs, all at once; continue beating until the dough is smooth. Drop dough by 1/4 cupfuls about 3 inches apart onto a very lightly greased cookie sheet. I use cooking spray, and after spraying, lightly wipe some off.

Bake 35 to 40 minutes, until puffed and golden. Cool away from draft. Cut off tops; pull out a bit of the filament of soft dough if needed. Fill puffs with the cream filling. Replace tops; sprinkle with the powdered sugar. Refrigerate until serving time. You may have to sprinkle more sugar on them before serving. Makes 12 cream puffs; and about 430 calories each.

Cream Filling

** 1/3 cup of sugar

** 2 tablespoons cornstarch ( + a little extra if needed )

** 1/8 teaspoon salt

** 2 cups of milk

** 2 egg yolks, slightly beaten

** 2 tablespoons butter or margarine softened

** 2 teaspoons vanilla extract

Note: If you don't want to make the cream filling or just don't have time, you can just make a box of instant vanilla pudding and fill the puffs. Plus you can choose any flavor you want to. Also if you use sugar free pudding, then these puffs will be Diabetic friendly.

In a saucepan, mix the sugar, cornstarch and salt. Gradually stir in the milk. Cook over medium heat, stir constantly so it does not stick, until the mixture thickens and boils. Boil and stir 1 minute. Next stir a least half of the mixture gradually into the egg yolks. Stir into the rest of the hot mixture in the pan. Boil and stir 1 minute, at this point you can add extra cornstarch if needed. Remove from heat. Stir in butter and vanilla extract, let cool. Little tip: I sometimes like to add cool whip to the cream filling, as it gives it a bit of a different texture. Then just go ahead and fill the puffs.

You can also switch up and make Chocolate Cream Puffs.

For the puff just decrease the flour to 3/4 cup, plus 2 tablespoons. Mix Cocoa and 1 tablespoon granulated sugar with the flour. You can also omit the cream filling, and fill with chocolate or vanilla ice cream, and frost with chocolate frosting.

So grab a cup of coffee or a cold glass of milk, and sit down and enjoy a fresh home baked cream puff. You will be glad you did, and they will really hit the spot.