Graham Cracker Retirement Puffs
Cream-puff shells made from a graham cracker choux-style paste, baked until puffed, then split and filled with a creamy vanilla filling.
Directions
- Combine crumbs and flour, set aside. In saucepan over high heat, heat water, butter and salt until butter melts and mixture begins to boil. Quickly stir in crumb mixture beating vigorously until mixture leaves sides of pan in a ball. Add eggs one at a time beating until blended. Chill pan in ice water until cool. Drop batter on sheet in 6 mounds, swirling top of each.
- Preheat oven to 400 degrees. Bake for 40 min. Turn off oven. With sharp knife make a small slit in each puff.
- Cool. Cut off top of puffs with sharp knife.
- Fill with your favorite creamy vanilla filling. I use cool whip and pudding.
- Combine the graham cracker crumbs and flour; set aside.
- In a saucepan over high heat, heat the water, butter, and salt until the butter melts and the mixture begins to boil.
- Quickly stir in the crumb mixture, beating vigorously until the mixture leaves the sides of the pan in a ball.
- Add the eggs one at a time, beating until blended.
- Chill the pan in ice water until cool. Drop the batter onto a baking sheet in 6 mounds, swirling the top of each.
- Preheat oven to 400 degrees and bake for 40 minutes. Turn off the oven and, with a sharp knife, make a small slit in each puff.
- Cool, then cut off the top of each puff with a sharp knife.
- Fill with your favorite creamy vanilla filling (the original uses cool whip and pudding).
Goes well with
https://lizotte.cool/recipe/graham-cracker-retirement-puffs.html