Annie Mors of Lynden, who will again be catering for the Northwest Washington Fair entertainers, shares her recipe for cream puffs with chocolate icing.
She says she has made cream puffs for many years for special occasions: "My children request them for their birthdays instead of cake. I even made them for my son's wedding instead of cake. My grandchildren are requesting them now, too."
She says she started baking and cooking with her mom when she was about 10 or 11: "She always had dessert in the house and always cooked from scratch, just the way I still love to bake and cook. I have 8 siblings and my mom loved that I loved to help!"
She now works at The Woods Bakery in addition to catering, and used to own The Pasta Place and Rhino Pub in Lynden.
She says the recipe for cream puffs is very easy as she substitutes the traditional Bavarian cream filling with a no-cook filling. The most difficult part of this recipe is using a pastry bag and she says it will become very easy with practice.
The number of pastries you'll get depends on their size. She says she makes them small, "so every one can have two without feeling too guilty!"
1 cup water
1/2 cup butter
1 cup flour
Vanilla cream pudding
8 ounces "Cool Whip"
2 4-ounce packages of instant vanilla pudding
3 cups milk
2 ounces unsweetened chocolate
2 teaspoons butter
2 cups confectioner's sugar
4 tablespoons hot water
Vanilla cream pudding
Pour pudding mix into bowl and mix well with milk, then fold in Cool Whip.
Preheat oven to 400 degrees.
Heat water and butter to a rolling boil. Stir in flour vigorously over low heat about a minute until mixture forms a ball. Remove from heat and beat in eggs (you can use a hand mixer) until smooth.
For 30 puffs, fill a pastry bag fitted with a No. 809 tip with the dough and pipe 1-inch portions onto an ungreased baking sheet about 2 inches apart; for 12 larger puffs, drop by scant 1/4 cupfuls 3 inches apart.
Bake smaller puffs for 25 to 30 minutes, larger puffs for 30 to 40 minutes, until puffed and golden. Don't open the oven door to check for at least 25 minutes, so they don't deflate. Cool away from draft.
When your puffs are assembled, melt chocolate and butter over low heat.
Remove from heat and stir in confectioner's sugar and about 4 tablespoons hot water.
Beat until smooth and spoon immediately over cream puffs.
Cut off tops of puffs and pull out any filaments of soft dough.
Fill puffs with vanilla cream pudding. Replace tops and dust with confectioner's sugar or chocolate icing.
Puffs can be made a day ahead and filled the day of serving.
Refrigerate when complete.
Makes 12 very large or up to 30 small cream puffs.
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