Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Traditional cream puffs filled with an ever so light and creamy filling.
Place instant pudding mix in bowl. Stir in milk with whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 1 1/2 hours.
Heat oven to 400°F. Combine water, butter and salt in 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 1 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.
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
© 2013 Land O'Lakes, Inc.
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Like many others, my family loves Christmastime. But my sister Laura? Her holiday cheer is in a class all its own. Truly, Laura possesses a holiday spirit that could make Santa Claus himself look unenthusiastic! More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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