CREAM PUFF. Preheat oven to 400\u00b0F
For the cream puff pastry:
Preheat oven to
00b0. Lightly grease and flour large cookie sheet.
Using 7
uickly transfer dough to a large bowl and with electric mixer
Heat water and oleo until melted.
Add flour; mix well.
Add eggs, one at a time; mix well.
Grease a 9 x 13-inch; spread mixture on the bottom and up the sides a little.
Bake at 400\u00b0 for 35 minutes.
Pastry will puff up like a cream puff.
Let cool.
own any large bubbles with a wooden spoon. Cool cream puff before filling
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days.
the dough to a large resealable plastic bag. Cut corner
Boil together the oleo and water; add flour.
Mix well.
Cool slightly.
Stir in eggs, one at a time.
Mix well and spread into a 9 x 13 inch greased pan.
Bake at 400 degrees for 30 min.
Cool. To pudding add milk and softened cream cheese.
Mix together with a wire whip until lumps disappear.
Pour into cream puff crust. Spread cool whip on top of pudding.
Drizzle Hershey's syrup on top for color.
Refrigerate.
Keeps well for days.
ough.
Beat milk, sour cream, pudding and pie filling (dry
Heat water and oleo, then add flour.
Mix. Let cool.
Add unbeaten eggs, one at a time, mixing well.
Pour mixture into 9 x 12-inch greased pan.
Spread mixture on bottom of pan and a little up the sides.
Bake 35 minutes at 400\u00b0.
Pastry will puff up like a cream puff.
Let cool.
Make cream puff dough.\tBake in a 10 x 15 greased pan for 15 to 20 minutes; cool.
round spoon. Transfer to a large bowl. Spread up sides of
Stir Parmesan cheese into Cream Puff Pastry.
Spoon mixture into decorating bag fitted with a No. 5 or 6B large, fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400\u00b0 for 20 minutes, or until golden brown.
Cool away from drafts.
Cream Puffs:
In a large non-stick pot, combine water
o hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2
b>cream (recipe follows) or cinnamon on top.
***WHIPPED CREAM***.
Get out large
ake eclairs, cream puffs, profiteroles, or any other recipe calling for choux
400 degrees. Line a large baking sheet with parchment paper
br>Fold into Whipped Heavy Cream.
Fill pastry bag and