Creme puffs. Much easier to make than you'd expect. (I called my mom up the first time I made them to complain she never told us it was THAT easy - she laughed and told me that she told us it was easy because she called her mom to complain too the first time.) I'll post the recipe if you want it.
I would love the recipe!
Cream Puffs / Éclairs*
Betty Crocker’s Cookbook, General Mills, Inc., Minneapolis, Minnesota
Instant vanilla cream pudding
milk
1 cup water
½ cup butter or margarine (1 stick)
1 cup flour
4 eggs
1. Make instant vanilla cream pudding by following directions on the box. Refrigerate.
2. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
3. Remove from heat. Beat in eggs, all at one time. Continue beating until smooth.
4. Drop dough by scant ¼ cup full 3 inches apart onto ungreased baking sheet.(see eclairs & swans)
5. Bake 400° oven for 35 to 40 minutes or until puffed and golden.
6. Cool, cut off tops, pull out any filaments of soft dough.
7. Fill puffs with vanilla cream pudding, replace tops, and dust with confectioner sugar or chocolate icing.
8. Refrigerate until serving time.
Puffs: shape dough into round drops
Eclairs: shape dough into “finger” 4 inches long.
Swans: make cream puffs and heads by putting dough in icing tube and make “S” shape. After baking cut top 1/3 off cream puff, remove filaments, fill with ice cream or whipped cream, inserting “head - S’ Cut top 1/3 in half and insert in filling for wings.
Chocolate Icing for cream puffs
1 oz unsweetened Chocolate
1 teaspoon butter
1 cup confectioners sugar
2 Tablespoons hot water
Melt Chocolate and butter over low heat or in microwave. Remove from heat; stir in confectioner’s sugar and add hot water. Beat until smooth, the spread over filled eclairs. Refrigerate until serving time.
I brought them into work once, and convinved them I was a mad baker wizard as a result.