Light and delicate pastry puffs filled with creamy flan. A simple yet elegant dessert or morning delight.
• 1 cup water
• ½ cup butter or margarine
• 1 cup all-purpose flour
• 4 eggs
• 8oz Señor Rico® Caramel Flan
• 1 cup whipped topping
Preheat oven to 400º F. In a 2½ quart saucepan, heat water and butter or margarine to a rolling boil. Stir in flour. Reduce heat to low and stir vigorously for about 1 minute or until mixture forms a ball. Remove from heat.
Beat in all 4 eggs with a spoon and continue beating until smooth. Drop dough by tablespoonfuls about 1½ inches apart on ungreased cookie sheets to make 36 cream puffs.
Bake for 20–25 minutes or until puffed and golden. Let cool for about 30 minutes.
Meanwhile, unmold Señor Rico® Caramel Flan in a large bowl. Using a spoon or electric beater, beat flan vigorously until smooth. Fold in whipped topping until combined.
Cut puffs in half. Fill puffs with flan filling and replace tops. Sift powdered sugar over the tops. Cover and refrigerate until serving. Serve with fresh berries if desired.