| HUNGARIAN REFORMED CHURCH PASSAIC CALVIN ADULT FELLOWSHIP PRESIDENT - MARY SONYE VICE PRESIDENT - JOSEPH TEGZE SECRETARY - BEVERLY OBSSUTH CORRESPONDING SECRETARY - WENDY TEGZE TREASURER - BETTY CHACE We meet every fourth Friday of the month. We are small in numbers, but each and everyone of us has something to contribute in this Fellowship. As you can see (Treasury Report) we were very generous in our donations to our Church. This all came from our member's hard work at our four Chinese Auctions, which now we call Tricky Tray and our Annual Dinner, not to mention our cook-out in June. The door is always open for new members. |
Irma Csapó's Cream Puffs
Ingredients: Puffs
1 Cup Water
J Stick Butter(salted)
1 Cup all purpose flour
4 eggs
Confectioners sugar(at the end)
Ingredients: Cream
1 Quart Heavy Cream
1 1/2 boxes of Jello brand French Vanilla pudding (each box contains 3.4oz)
1/4 cup mi1k
Puffs - In a small/medium pot beat up water and butter. When the mixture starts to boil (make sure the butter is melted before it boils),
add the flour and turn off the gas. With a wooden spoon, mix in the flour. Then add the eggs 1 by 1. Beat in each egg before you add
the next. Mix well using a tablespoon, place even amounts of batter onto a cookie sheet (evenly spaced). This should produce 20.
Preheat oven to 450 degrees. Put in the cream puffs for approximately 10 minutes. The puffs should expand and the tops should turn
golden brown. If not, keep them @ 450 for another 5min. then turn the oven down to 300 degrees for another 5min. Remove the puffs
and let to cool. Once cooled, cut each puff in half horizontally. Hollow out each puff (top and bottom) by hand just enough so they can
be filled. (don’t hollow them out entirely).
Cream - begin making the mix when you are ready to serve. Otherwise your finished product will become soggy. Beat the heavy cream
until almost solid (almost like whipped cream). In a small bowl, mix the pudding mix and 1dl-4oz milk. Once combined, add to the
heavy cream and beat until solid (like whipped cream ). This will produce enough filling for 20 servings. Fill Puffs and top with
confectioners sugar.
Ingredients: Puffs
1 Cup Water
J Stick Butter(salted)
1 Cup all purpose flour
4 eggs
Confectioners sugar(at the end)
Ingredients: Cream
1 Quart Heavy Cream
1 1/2 boxes of Jello brand French Vanilla pudding (each box contains 3.4oz)
1/4 cup mi1k
Puffs - In a small/medium pot beat up water and butter. When the mixture starts to boil (make sure the butter is melted before it boils),
add the flour and turn off the gas. With a wooden spoon, mix in the flour. Then add the eggs 1 by 1. Beat in each egg before you add
the next. Mix well using a tablespoon, place even amounts of batter onto a cookie sheet (evenly spaced). This should produce 20.
Preheat oven to 450 degrees. Put in the cream puffs for approximately 10 minutes. The puffs should expand and the tops should turn
golden brown. If not, keep them @ 450 for another 5min. then turn the oven down to 300 degrees for another 5min. Remove the puffs
and let to cool. Once cooled, cut each puff in half horizontally. Hollow out each puff (top and bottom) by hand just enough so they can
be filled. (don’t hollow them out entirely).
Cream - begin making the mix when you are ready to serve. Otherwise your finished product will become soggy. Beat the heavy cream
until almost solid (almost like whipped cream). In a small bowl, mix the pudding mix and 1dl-4oz milk. Once combined, add to the
heavy cream and beat until solid (like whipped cream ). This will produce enough filling for 20 servings. Fill Puffs and top with
confectioners sugar.