Cream Puffs
Prep Time:
40 Minutes
Total Time:
1 Hour 30 Minutes
Serves:
Ingredients
-
1 1/2 cups Daisy Brand Cottage Cheese
-
1 small package instant pudding
-
3 cups whole milk
divided use
-
1/2 cup butter
-
1/4 teaspoon salt
-
1/2 teaspoon sugar
-
1 cup bread flour
-
5 large eggs
divided use
-
1 teaspoon water
-
1 dash powdered sugar
as needed
Directions
Filling: Blend the cottage cheese, pudding mix, and 2 cups of milk in a blender on the lowest speed until smooth (about 30 seconds). Refrigerate the mixture for at least 30 minutes. Cream Puffs: Bring the butter, salt, sugar and 1 cup of milk to a boil in medium saucepan. Stir in the bread flour until a ball begins to form. Continue to cook for an additional 3 minutes. Remove the dough from the stove and transfer to an electric mixing bowl fitting with the paddle attachment or bowl with electric hand mixer. Mix until the dough cools (about 3 minutes). Beat 4 eggs into the flour mixture one at a time, taking care not to add another egg until the previous one has been absorbed. Pipe the mixture onto a baking sheet in 1" wide balls; this should make approximately 24 cream puffs. Prepare the egg wash by beating 1 egg with 1 teaspoon of water. Brush the puffs with the egg wash. Bake at 400°F for 20 to 25 minutes, or until golden brown and dry inside. Remove from the oven and allow the puffs to cool completely. Assembly: Cut a small hole in the bottom of each puff and fill with the pudding mixture until full. (If no pastry bag is available, a zip lock bag with a small hole cut in one corner works well for this.) Sprinkle with powdered sugar if desired, serve immediately after filling. Baked puffs may be frozen for up to 1 week prior to use. Filling can be refrigerated for up to 3 days. Fill no more than 1 hour before service to reduce the risk of soggy cream puffs.