If you like cream puffs, but, don’t have the time to ‘bother‘ making/filling all those sweet little puffs, here’s a tasty alternative. I guarantee this quickie version is just as delicious and simple too!
CREAM PUFFS: You’ll need 1/3 cup margarine, 1 cup boiling water, 1 cup sifted flour, 4 farm-fresh eggs.
In a saucepan, melt margarine in boiling water. Add flour all at one time, stirring on low heat until the mixture leaves the side s of the pan. Remove from heat, beat in 1 (one) egg at a time…until mixture forms a thick dough. Grease a 9X13-inch pan. Spread dough in pan. Bake in pre-heated 450-degree F oven for 20-minutes. Reduce heat to 350-degrees and bake an additional 15-minutes. Cool on wire rack.
CREAM FILLING: 1/2 cup sugar, 1/3 cup flour 1/8 tsp salt, 2 cups scalded milk, 2 farm fresh egg yolks (slightly beaten), 1 tsp vanilla. [NOTE: You’ll also need one 8-ounce container of COOL-Whip and Hershey’s Chocolate Syrup!]
Whisk sugar, flour and salt in top of double boiler. Stir-in scalded milk, gradually. Stir over hot water bath until mixture thickens; cook for 10-minutes. Stir some hot mixture into egg yolks (to temper) and add back to hot mixture in double boiler. Stir/cook additional 2-minutes and add vanilla. Allow to cool slightly. Now, pour cooled filling on top of cream puff and refrigerate until ready to serve. You may choose to finish ‘assembly’ of cream puff in a pan, or allow your guests/family to make their own! Top with 8-ounce container of COOL-Whip topping and drizzle with Hershey’s Chocolate Syrup!
Tonight’s dessert…there won’t be any left-overs!