Cream Puffs

Guess who’s back in Minnesota?! This girl! Just in time for the infamous Minnesota sweltering hot August weather. Oh you thought it was basically the arctic up here? Wrong. Think sticky, humid, and buggy.

Of course the first thing I think about is what we’re going to eat when I’m home. I always get nostalgic and request family (and Minnesota) classics. Apparently my grandmother used to make cream puffs on the daily when my mom was younger. Becoming privy to this information just recently, I feel a little jipped. My grandmother almost always brings some sort of bar (if you’re not familiar, look up Minnesota food language) to the table. And you’re telling me she can make bomb dot com cream puffs?

As soon as I got off the plane, I had to test out the recipe! I made some minor…okay major changes to the filling because my mom said they used to use only instant vanilla pudding, and the original recipe uses shortening. I went the classic route with pastry and Chantilly creams filling the hollow pâte à choux.