These are delicious! I've made these before with a similar recipe for the puff, but did different things in the inside. You can see the ones I made before on my families blog here. The actual cream puff turned out better when I made the before, but looks aren't everything! They wer still delicious:)
Cream Puffs (From Betty Crocker's Cookbook)
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
Cream Filling (below)
Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2 1/2 quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat for about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scan 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with Cream Filling & Whip cream. Replace tops and dust with powdered sugar. Refrigrate until serving time (I made them when we wanted to eat them and ate them right away). Refrigrate any remaining puffs.
12 cream puffs; 205 calories each (this does not include any calories in the whip cream).
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla
Mix sugar, cornstarch, and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir one minute; remove from heat. Stir in margarine and vanilla; cool.
These are really delicious and you should have some:)
(the recipe is here and it don't matter what the picture says:))
Have a wonderful day!