TIED TOGETHER SPRING 2021

Employee Recipe: Michele Palmucci, Residential Consumer Loan Specialist

Penny’s Cream Puff recipe

 

For the pastry:

1 stick of margarine

1 cup of water

1 cup of flour-heaping

4 Eggs

 

For the filling:

1 cup of heavy cream

1 cup of milk

1 vanilla instant pudding

 

In a pot add the water and stick of margarine. Bring to a boil. Remove from heat and add the cup of flour-stir with a wooden spoon. Add one egg at a time stirring well after each egg. Use a teaspoon to spoon the dough onto a cookie sheet-approximately 30 cream puffs.

Bake at 415 degrees for 21 minutes. Reduce heat to 315 degrees for 3 minutes. Remove and let them cool

Filling

Using a mixer, mix the heavy cream, milk and instant pudding together until thick.

Slice the cream puffs and add the filling or use a pastry bag to fill.