Cream Puffs

PUFFS

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Preheat oven to 400*F. Bring butter and water to a rapid boil. Add flour; cook and stir until the mixture forms a ball that sticks together. Remove from heat and let cool about 10 minutes. Stir in the eggs, one at a time, beating until smooth before adding the next egg. Drop the batter by tablespoons about 3 inches apart onto greased baking sheet. Bake for 30 to 35 minutes, or until golden. Remove from oven and cool on cooling racks. To serve, cut the tops open horizontally and remove any soft dough inside. Fill with pudding or whipped cream. Sprinkle powdered sugar on top.

CHOCOLATE PUDDING

¾ cup sugar

1/3 cup unsweetned cocoa powder

2 Tbs. cornstarch, or ¼ cup all-purpose flour

2 2/3 cups milk

4 beaten egg yolks

1 Tbs. butter or margarine

1 ½ tsp vanilla extract

In a heavy medium saucepan combine sugar, cocoa powder and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks.

Return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in Margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap. Chill. Do not stir.

Submitted by LeAnn O. (Chocolate Pudding recipe from Better Homes and Gardens New Cook Book 10th Edition)

Theme: Eggs