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.
