Almond Custard Cream Puffs Recipe

Summary

Health IndexJust EnjoyCuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Instant vanilla pudding and pie filling mix3 1⁄2 Ounce (1 Package)
 Cold milk1 Cup (16 tbs)
 Almond liqueur2 Teaspoon
 Almond extract1⁄2 Teaspoon
 Whipped topping/Whipped cream1 Cup (16 tbs)
 Water3⁄4 Cup (12 tbs)
 Butter/Margarine1⁄3 Cup (5.33 tbs)
 All purpose flour3⁄4 Cup (12 tbs)
 Salt1⁄4 Teaspoon
 Eggs3
 Canned mandarin orange segments11 Ounce, drained (1 Can)
 Powdered sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1999 Calories from Fat 857

% Daily Value*

Total Fat 96 g147%

Saturated Fat 58.5 g292.4%

Trans Fat 0 g

Cholesterol 818.3 mg

Sodium 2196.6 mg91.5%

Total Carbohydrates 242 g80.6%

Dietary Fiber 3.5 g13.9%

Sugars 162.9 g

Protein 39 g77.2%

Vitamin A 67.7% Vitamin C 156.4%

Calcium 41% Iron 41.7%

*Based on a 2000 Calorie diet

Directions

For filling, beat pudding mix and milk in medium bowl with electric mixer at medium speed 2 minutes or until thickened.
Stir in liqueur.
Fold in whipped topping.
Cover with plastic wrap.
Refrigerate until ready to fill cream puffs.
For cream puffs, preheat oven to 400°F Grease baking sheet.
Bring water and butter to a boil in medium saucepan over high heat; stir until butter melts.
Add flour and salt all at once, stirring vigorously.
Continue cooking and stirring until mixture forms a ball.
Remove from heat and cool 10 minutes.
Add eggs, one at a time, beating vigorously after each addition until mixture is smooth.
Drop heaping tablespoons of batter into 6 mounds, 3 inches apart, on prepared baking sheet.
Bake about 35 minutes or until golden brown and puffed.
Cool slightly.
Cut off tops and remove soft dough from insides.
Cool completely on wire rack.
To serve, spoon filling into bottoms of cream puffs.
Place oranges on top of filling, then cover with tops.
Dust cream puffs with powdered sugar.
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