At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Traditional cream puffs filled with an ever so light and creamy filling.
Place instant pudding mix in medium bowl. Stir in milk with wire whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 1 1/2 hours.
Meanwhile, heat oven to 400°F. Combine water, butter and salt in 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms ball. Remove from heat. Beat in one egg at a time until smooth.
Drop dough by 1/3 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Place 12 ounce package of berries in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed 2-3 minutes or until smooth. Add sugar and liqueur; mix well.
To assemble dessert, place 1 tablespoon sauce on each serving plate. Cut each cream puff in half. Scrape soft dough from insides, if desired. Place about 1/3 cup custard in bottom half. Place cream puff top over custard; top with 2 tablespoons fruit sauce. Sprinkle with powdered sugar. Garnish with fresh mint.
*Substitute 1 teaspoon orange extract.
Variation: Cream puffs can be made into small bite-sized dessert puffs by dropping dough by rounded tablespoonfuls onto ungreased baking sheets. Bake for 28 to 33 minutes.
Dietary Fiber: 3g
amazing, and super easy I loved this recipe. My father in law ate two of them. Thank you soo much for putting that calories too, it helps with my diet.
YOUR RECIPE SOUNDS VERY GOOD. I HAVE BEEN MAKING MY MOTHER' S RECIPE FOR CREAM PUFFS FOR MANY YEARS. IT IS A FAMILY AND EXTENED FAMILY EASTER FAVORITE FOR AT LEAST 60 YEARS. HOWEVER, I USE THE INSTANT VANILLA PUDDING USING 1/2 CUP LESS WHOLE MILK THAN DIRECTIONS ON BOX, BUT USE WHIPPED HEAVY CREAM AND PUT THE CHILLED PUDDING AND WHIPPED CREAM TOGETHER JUST BEFORE FILLING. WHEN OUR WHOLE FAMILY IS TOGETHER, I MAKE 30 OR MORE CREAM PUFFS...WITH ALL MY GRANDNIECES AND GRANDNEPHEWS, WE ARE NOW THE FOURTH GENERATION OF CREAM PUFF LOVERS. I SHALL TRY YOUR RECIPE ON ANOTHER DAY; I DON'T WANT TO MESS WITH TRADITION.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/25
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