CREAM PUFFS 1
CREAM PUFF FILLINGS
CORN BEEF FILLING:
1 can (12 oz) corned beef
2 T Dried french onion soup mix
1 1/4 cup sour cream
DEVILED HAM FILLING:
1 can (2 1/2 oz) deviled ham
1 pk (3 oz) soften cream cheese
1 T Chili sauce
1/2 tsp Prepared mustard
SPINACH FILLING:
1 Box (10 1/2 oz) frozen chopped thawed and drained well spinach
1 1/2 c Sour cream
1/2 c Salad dressing
1 pk Vegetable dry soup mix
1 c Chopped water chestnuts/ almonds
Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.
CREAM FILLING
1 medium container of whipping cream
1 tbsp of sugar
1 tsp vanilla
You can add anything. Almond or maple extract, strawberry extract, cocoa powder, Irish Cream, Rum, whatever you like. Cut the cooled cream puffs open and add cream filling mixture either with a spoon or a pastry filler (pastry filler is easier).
CHOCOLATE SAUCE
1/2 cup of chocolate chips
4 tbsp of water
flavoring (optional)
Drizzle over cream puffs and let them cool. Then serve.
To change the recipe from dessert to appetizer, try the following:
1 package of cream cheese
1 cup of sour cream
1 tbsp of oregano
1 clove of garlic (chopped fine)
1/2 cup of grated cheddar cheese (old is best)
Mix well. Cut the cooled cream puffs open and add cheese cream filling mixture either with a spoon or a pastry filler (pastry filler is easier). Garnish with fresh parsley. Makes about 24 cream puffs
CREAM PUFF FILLING
4 cups milk **
6 egg yolks, well beaten
2 cups sugar, less 6 tbsps
10 tbsp flour
4 tbsp butter
2 tsp vanilla
In heavy saucepan, combine sugar and flour, mixing well. Beat egg yolks and a little milk to make a thin paste. Add to flour mixture. Heat remaining milk and add to first mixture. Cook until thick. Stir in butter and vanilla after cooking. Cool completely before filling puffs. **You can use 2 1/2 cups canned milk and 1 1/2 cups water to make up the 4 cups of milk.
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