Cream Puff Monsters Recipe
Cream Puff Monsters Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These "costumed" cream puffs are as cute as can be. —Susan Seymour, Valatie, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 cup water
  • 1/2 cup butter, cubed
  • 4 eggs
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups cold milk
  • Yellow, red, blue and green food coloring
  • 1 can (16 ounces) vanilla frosting
  • Sprinkles, small candies and slivered almonds

Directions

Combine flour, sugar and cocoa; set aside. In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by tablespoonfuls at least 2 in. apart onto baking sheets. Bake at 400° for 25-30 minutes or until lightly browned. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Beat pudding mix and milk according to package directions; chill. When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops. Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple. Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs. Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill. Yield: 2 dozen.
Originally published as Cream Puff Monsters in Taste of Home October/November 1996, p12

Nutritional Facts

1 each: 180 calories, 9g fat (4g saturated fat), 48mg cholesterol, 166mg sodium, 23g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 cup water
  • 1/2 cup butter, cubed
  • 4 eggs
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups cold milk
  • Yellow, red, blue and green food coloring
  • 1 can (16 ounces) vanilla frosting
  • Sprinkles, small candies and slivered almonds
  1. Combine flour, sugar and cocoa; set aside. In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by tablespoonfuls at least 2 in. apart onto baking sheets. Bake at 400° for 25-30 minutes or until lightly browned. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Beat pudding mix and milk according to package directions; chill. When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops. Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple. Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs. Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill. Yield: 2 dozen.
Originally published as Cream Puff Monsters in Taste of Home October/November 1996, p12

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