b'Mona s Cottage ConciergeFor as long as I can remember its been a tradition in our house that my husband Jim makes cream puffs for ChristmasEve.Thegrandkidslook forward to this and for a few weeks before the holidays he gets their con-stant reminders. They really are delicious!Pride that shows Poppys Cream Puffsthrough from (Profiteroles)start to finish. Makes 12 large cream puffs family owned and operated1 cup of water1 cup sifted floursince 1979 1 stick of butter ( cup) 1 tsp. sugar free in-home estimates tsp. salt4 eggs1/2 tsp. pepper Fresh parsley (optional)large showroomP ella Certified ContractorHeat the water and butter together on top of the A. Oppers Ltdstove along with the salt and sugar. Let it come to a boil. Immediately add all the flour W i n d o w s & D o o r s at once. Stir with a wooden spoon. Stir until the windows and doors mixture forms a smooth ball and remove from heat. Scugogs premier supplier of 193 North Street, Port Perry Empty the contents into the bowl of your stand 905-985-4910 www.oppers.ca mixer. Add the eggs, one at a time until completely incorporated before adding the next one. The paste will separate after each egg is added but continue beating. Ho Ho Turn your oven to 400 degrees.Marty n Mini Onto a parchment-lined baking sheet, drop by spoonfuls. You can do this step with a piping bag, but you can just carefully drop rounded spoonfuls onto the baking sheet. Ho e Bake for 40 minutes.Chantilly Cream1 pkg. instant vanilla pudding 2 cups whole milk1 pkg. dream whipBeat on high speed for 5 minutesOnce the profiteroles are completely cool, gently cut them open and add the filling.You can dust with confectioners sugar before serving or you can drizzle on chocolate syrup or ganache and then sprinkle on the powdered sugar.905-986-0550 / 905-718-637548 FOCUS - DECEMBER 2022'