Coco Puffs
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Coco Puffs
Recipe Number: 1051312048
Contributor: Wendy

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1 C Water
1 Block (4 oz.) butter
1 C Flour
4 Large eggs


2 packets Dream Whip Frosting
2 small boxes instant chocolate pudding
2 3/4 C COLD milk
Chantilly Frosting:

1-13 oz can evaporated milk
11/2 C Sugar
3/4 C Butter
4 large Egg yolks
11/2 tsp Vanilla extract
1/4 C chopped, toasted pecans
Cooking Instructions
For Choux:

Boil water and block of butter. Remove from heat, dump in flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 min. (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.

* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.

For Filling:

Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.

Chantilly Frosting:

Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.

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