Hands-on: 35 min | Bake: 25 to 35 min | Yield: 40 mini puffs
Puffs
Filling
Topping
The filling for these puffs can be as healthy or rich as you like. For a healthier filling, use skim milk and sugar-free instant pudding. For richer filling, use heavy cream in place of the milk, and either sugar-free or regular instant pudding. Feel free to vary the flavor pf pudding, too; green for St. Patrick's Day (with green sugar topping!) always makes a splash.
To fill puffs more generously, double the filling recipe. You'll have some left over, but it's equally good enjoyed as pudding.
It's best to use baked puffs the same day they're made; just consolidate them onto one baking sheet and leave them uncovered until you're ready to use them.
To freeze unbaked puffs, drop them close together onto one greased (or greased and parchment-lined) baking sheet, cover gently with greased plastic wrap, and freeze. When frozen, transfer to a plastic bag and seal tightly. Bake within one month.
To bake frozen puffs, place the frozen puffs (no need to thaw) on the prepared baking sheet, leaving 1 1/2 to 2 inches between them. Bake for 30 minutes, or until they're a medium golden brown.
You can also freeze baked puffs for longer storage. Re-crisp by wrapping lightly in foil, and heating for about 10 minutes in a 350 degrees F oven.
Recipe and photo used with permission from: King Arthur Flour
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