Cream Puffs

This is where my attempts turned unsuccessful. However since it was a human error and I am positive they would have turned out to be delicious if it wasnt for my big mistake I am posting it anyways!

So you want to know how I messed them up? I am really embarrassed to say but for some reason I thought wax paper was the same thing as parchment paper... If you thought it was too then I am saving you the heart ache and embarrassment! It is definitely not and will burn when put in the oven followed by a chain reaction of events that include stopping everything you are doing to give your dogs baths because they are so terrified of the smoky house and fire alarm they have to get as far away from it as possible!

Anyways... This delectable looking treat was going to be my "international" dish since they originated in Germany!

Cream Puffs

picture via

The Puff Ingredients

1 cup water

¼ teaspoon salt

½ tbs sugar

¼ cup butter

1 cup all-purpose flour

4 large eggs

The filling

2 cups milk

1 pkg instant vanilla pudding

1 can sweetened condensed milk

1 pkg cream cheese (or the 1/3 the fat version that no one can pronounce)

1 container of cool whip or homeade whipped cream

Chocolate sauce if desired

Directions for filling:

Mix together milk and pudding mix. Add in sweetened condensed milk and cream cheese and mix together until smooth. Add whipped topping and fold in mixture with spatula until well mixed. Put in fridge until ready to use. This will make to much but its delicious!

Cream Puff Directions: Preheat oven to 400 degrees F.
1. Combine water, salt, sugar and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
2. Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
3. Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
4. Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
5. Cut tops off and fill with 2½ tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
6. Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.