Log in Subscribe

Cream Puffs

Charlotte Schwartz - Guest Columnist
Posted 5/6/21

Anyone in the Callicoon area in the early 1980's has most likely heard of the Club 97 Restaurant. With great food, friendly service, and a welcoming atmosphere, it was a top choice for a night out. …

This item is available in full to subscribers.

Please log in to continue

Log in

Cream Puffs

Posted

Anyone in the Callicoon area in the early 1980's has most likely heard of the Club 97 Restaurant. With great food, friendly service, and a welcoming atmosphere, it was a top choice for a night out. If you went, you were greeted by my Great Uncle Cono and served the superb cooking of my Great Aunt Joyce.

Through high school and college, my mother, Nancy, helped Joyce in the kitchen. Of all the dishes, one family favorite was Aunt Joyce's cream puffs. We make this recipe for every holiday and special occasion.

Mounds of the sweet, creamy filling held together in a light pasty shell topped with a velvety bittersweet chocolate hook everyone who tries it. This recipe makes the puffs much smaller than those served at Club 97, so you could have two (or three) knowing that the original recipe called for a larger serving.

Ingredients:

Puffs:

1 c. water

½ c. butter

1 c. flour

4 eggs

Filling:

2 - 3.4 oz packages French Vanilla Pudding

2 c. milk

1 - 8 oz container cool whip

Icing:

1 T. butter

1 c. confectioner's sugar

2 T. boiling water

1 oz unsweetened chocolate square

Directions:

Puffs: Preheat your oven to 400. Bring the water to a boil and add the butter, continue cooking until the butter is melted. Remove the pan from the stove. Add the flour all at once, then beat in the eggs, one at a time. The dough will be sticky. Spoon a golf ball-size dollop of dough onto an ungreased cookie sheet and bake for 25 minutes. Allow the puffs to cool, then cut them in half horizontally. Gently scrape out the inside of the puff and discard the inside pieces, keeping only the shell.

Filling: Mix the instant pudding with the milk. Chill to thicken, approximately 20 minutes. Fold in the cool whip. Fill the puff shells with a few spoonfuls of filling.

Icing: In a saucepan, melt the chocolate and butter. Add the sugar and boiling water. Beat with a hand-mixer until smooth, not stiff; add more water, if needed. Spoon over cream puffs.

Comments

No comments on this story | Please log in to comment by clicking here