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Parve
Hard
1 Hour
Diets 
Why would someone want to make cream puffs? Either they were dreaming of their hometown childhood bakery or just read Amelia Bedelia and got the itch. If one of these scenarios fits this bill, this is the perfect recipe to try! This recipe yields the most adorably perfect cream puffs that everyone will love! Yield: 20-25 cream puffs
1 cup water
4 ounces margarine
1/4 teaspoon salt
1 tablespoon sugar
1 cup Mishpacha Flour
4 eggs
10 ounces whip topping, such as Kineret Whipped Topping
1/2 package Gefen Instant Vanilla Pudding
4 ounces baking chocolate
1 tablespoon margarine
1 and 1/2 teaspoons water
1 and 1/2 teaspoons Gefen Corn Syrup
Heat water, margarine, salt and sugar over low heat until mixture boils. Remove from heat.
Add flour all at once, stirring vigorously until mixture leaves sides of pan and forms a ball.
Transfer to mixer. Add eggs, one at a time, beating well after each addition.
Preheat oven to 375 degrees Fahrenheit.
Drop batter onto lined cookie sheet with large spoon, forming mounds.
Bake for 40 to 50 minutes. Cool thoroughly.
Beat whip topping till stiff.
Fold in pudding, mixing only until combined.
Cut shells in half, scoop out center. Fill with cream filling and cover with shell top.
Cook glaze ingredients, stirring until smooth. Pour over puffs immediately.
Photography by Tamara Friedman
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can these be frozen ?
do these freeze nicely?
You can freeze the puffs without the cream. Once prepared, place puffs in a single layer in a freezer bag or storage container. If at all possible, avoid stacking pastries and place in a safe spot in your freezer; the pastries are delicate. If you’d like to fill them with cream then I would not fill them as pictured but more like a cream donut and not cut them in half but just stuff them with some cream filling.