Recipes by Nancy Johnson | Wine Commentary by Gary Twining
Believe it or not, cream puffs are almost as easy to make as instant mashed potatoes. I take a shortcut here, stuffing the cream puffs with instant vanilla pudding. For a fluffier filling, whip a cup of heavy whipping cream and fold into the pudding.
2 packages instant vanilla pudding
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Preheat oven to 375 degrees
Line two baking sheets with parchment paper.
Prepare vanilla pudding according to package directions. Fold in whipped cream, if using. Refrigerate to firm up while making the cream puffs.
In a large saucepan, over medium heat, heat water and butter until butter melts and mixture boils. Remove from heat and place on a damp dish towel. With a wooden spoon, add flour, stirring until mixture leaves sides of pan. Add each egg one at a time, stirring well after each addition. Mixture will look like it’s curdling, but by the time the fourth egg is added, it will be smooth. Drop dough by large spoonfuls, an inch or two apart, onto baking sheets. Bake 25 to 30 minutes or until cream puffs are golden. Cool completely on rack before gently cutting each cream puff in half horizontally and filling with pudding. Dust with powdered sugar. Makes about 20 cream puffs.
Gary: Think light and fluffy with this dessert. Try the late-harvest Rieslings, such as Spatlese and Auslese from Germany, since the dessert’s sweetness is not overwhelming. Moscato d’Asti, Muscat Beaumes de Venise, a lightly sweet Vouvray or sparkling/Champagne will all work.