Ronda's Famous Cream Puffs Recipe

My best friend Ronda and I have known each other since the 5th grade. We survived the teen and college years together and then went our separate ways after college. Ronda got married and moved to Northern Michigan and is now a successful businesswoman with several businesses to run. She has two great kids, both of whom I got to meet this past weekend.

One of Ronda's past times includes baking desserts for charities and other similar organizations and donating them to raise funds. I got to help her with her latest and most popular request: Cream Puffs. I had the most important job of all: Quality Control.

Most people I know measure ingredients when making desserts, but Ronda never measured a thing nor did she set a timer on the baking. It was amazing to watch.

1 stick butter
1 cup water
dash of salt
1 cup flour
4 eggs
chocolate for drizzling (use your favorite variety)

Preheat oven to 400°. Spray baking sheets with cooking spray. Set aside.

Add butter, water and salt to a large Dutch oven and bring to boil. Remove from heat and stir in flour to make into a pastry ball. Let sit to cool slightly.  Add mixture to a stand mixer (if you have one). Add in eggs one at a time, beating well after each addition.
Drop pastry by tablespoonfuls on prepared baking sheet and bake until dark golden brown, about 20-25 minutes. Cool completely on pans on a rack.
When puffs are cool, cut off tops and set them aside.
Fill each puff with filling mixture. Replace tops.

Drizzle each filled puff with chocolate.
2 boxes instant Jell-o pudding (use your favorite combination of white chocolate cream cheese or vanilla) prepared with 1/2 of required milk
1 tub of cool whip
In a large bowl, mix pudding and milk with a mixer until smooth. Fold in cool whip. Set aside or refrigerate until needed.


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