Pudding Mix Recipes
Our prepared puddings are perfect for rich chocolate pie fillings, cake layers, parfaits and other dessert fillings!
Chocolate Cream Puffs
INGREDIENTS
1 box of The King’s Cupboard Pudding, prepared
½ cup butter
1 cup water
½ tsp salt
1 cup all-purpose flour
4 eggs
Confectioners’ sugar
DIRECTIONS
- Preheat oven to 375°F. Grease two large cookie sheets.
- Prepare choux paste. In two-quart saucepan, heat butter, water and salt over medium heat until mixture boils. Remove from heat.
- Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and moves away from the side of the pan.
- Add eggs to flour mixture, one at a time, beating well after each addition until smooth.
- Cool mixture ½ hour in refrigerator.
- Using a large spoon and rubber spatula, drop batter onto cookies sheets in 12 large mounds three inches apart. Swirl the top of each. Bake 30-35 minutes.
- Prepare pudding according to box directions. Cover and chill.
- When puffs/éclairs are cool, slice the top off each. Fill each shell with chilled pudding and replace top.
- Sprinkle tops of cream puffs with confectioners’ sugar.
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