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Results 1 - 10 of 27 for creme puffs
1. CREME PUFFS
Use 12 oz. Cool Whip for 36 creme puffs. Bring water and butter ... slice tops. Remove any filament; fill and dust with powdered sugar. Makes 12.
Stir butter, water, salt and flour until it leaves the spoon. Take off and cool 10 minutes. Add 1 egg at a time; beat them in well. Roll ...
Blend flour and milk in ... mixture. Fill the puffs with the filling and sprinkle ... sugar. Fill into puffs. Refrigerate until time to serve.
4. CREME PUFFS
Boil water and add Crisco. Add flour and salt; stir vigorously until paste. Cool. Add 1 egg at a time; beat until smooth. Bake at 450°F ...
5. CREME PUFFS
Heat the water, butter and ... to cool. When creme puffs are cool slice off top ... sugar instead of using the chocolate glaze. Makes 10 to 12.
Oven at 400 degrees. Combine ... powdered sugar over puffs. Makes 34 shells. Serves ... processor until smooth. Add more or less sugar to taste.
7. CREME PUFFS
Melt butter in water and ... FILLING: Beat instant pudding, heavy cream and milk. Let set. Fill creme puffs and sprinkle with confectioners sugar.
Heat oven to 350 degrees. In bowl combine cookie ingredients; mix well. Shape dough into 1" balls. Place 2" apart on ungreased cookie ...
Mix the above and place a bit on each creme puff.
Bring to boil water and of butter. Add flour and eggs. (Add eggs, one at a time.) Spread on greased cookie sheet. Bake at 400 degrees for ...
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