Lion House Cream Puffs (almost)

From the kitchen of:  Marilyn (shamelessly extracted by force from Tana Johnson)PASTRY SHELLS:

• 1 cup flour

• 1/4 teaspoon salt

• 1/2 cup butter (or 1/4 c shortening and 1/4 c butter)

• 1  cup boiling water

• 4 eggs

    SHELL INSTRUCTIONS:

1. Sift flour with salt.  Combine butter and boiling water in a saucepan. Keep on low heat until butter is melted.  Add flour all at once and stir vigorously until mixture forms a ball and leaves sides of pan. Cook about 2 minutes until mixture is very dry. Remove from heat.  Add unbeaten eggs one at a time and beat well after each addition. Continue beating until a thick dough forms.  Drop by tablespoon fulls onto a brown paper lined cookie sheet, about 2 inches apart. 

2. Place in 425 degree oven and bake about 15 minutes.  Reduce heat to 375 degrees and bake an additional 15 to 25 minutes or until beads of moisture no longer appear on the surface.  Do not open oven door during the early part of baking.   Remove to wire racks to cool.  When cool, slice in half. With a spoon, remove the doughy center.  

3. Makes about 12 large cream puff shells.  

FILLING:

• Large Jello instant vanilla pudding mix

• 2 to 3 cups COLD heavy cream.

• A bit of vanilla (1/2 to one teaspoon)

     FILLING INSTRUCTIONS:

1. Whip until film starts around the edge (about half whipped).

2. Add pudding and whip until very stable

3. Add vanilla and whip a little more

Put filling in shells, and sprinkle a little powdered sugar on top