Cottontail Cream Puffs

Cottontail Cream Puffs

Cream puffs, also called profiteroles, are easy to make and add panache to your meal.  These puffs can be used for dessert or for a savory tea sandwich stuffed with chicken salad, egg salad or salmon mousse.  When making this recipe for dessert puffs, add the optional ½ teaspoon of sugar.  This “cottontail” version is a sweet ending to a heavy Easter meal.

4 tablespoons butter

½ cup water

½ cup flour

Dash of salt

2 eggs

½ teaspoon sugar (optional)

In a small saucepan, melt butter in ½ c. of water.  Add flour and a dash of salt and stir vigorously.  Cook and stir with a wooden spoon until the mixture forms a ball.  Remove the mixture from the heat.  Then add eggs, one at time, and beat each egg until smooth. Do not use a mixer. Drop the dough, one teaspoon at a time on to a prepared baking sheet.  Bake 400 for 20 minutes or until puffs are golden brown. Remove the puffs to a rake to cool.  Cut the tops off the puffs, fill as desired and replace the top. Makes 1 dozen cream puffs.

Filling:

1 ¼ cups milk

1 package instant pudding (vanilla, cheesecake, white chocolate)

4 ounces frozen whipped topping

In a bowl, stir together the milk and pudding mix, fold in the frozen topping.  Keep the filling refrigerated for 4 hours or return to the freezer until using. Spoon 2-3 tablespoons of filling into each sliced cream puff. This mixture will fill approximately 2 dozen cream puffs.

Topping:

1 cup white chocolate chips

1 cup shredded coconut

In a small sauce pan, melt the chips.  Once melted, dip the top of the cream puff in the white chocolate and then dip into the coconut.  Place the top on the filled cream puff to look like a bunny’s tail.