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These cream puffs are the dessert people BEG me to bring to parties. What they don’t know is how truly easy they are to make! The first time I ate them, I was seven weeks pregnant with my first child and we were visiting Pennsylvania for Christmas. I was doing my best to eat healthy and had not gained any weight yet. Then, out came a plate of these beautiful Cream Puffs for our first night’s dessert.
Mmmmm Cream Puffs!
I have an idea that involves these little treats, and I can’t wait to share it with you! But first, I’ll share the basic recipe… and stay tuned for a fun and scrumptious little twist to the cream puff!
“An easy and impressive way to make a great dessert. Whip them up and watch them disappear!”
Ingredients
1/2 cup one stick butter
1 cup of water
1 cup flour
4 eggs
2 small boxes instant vanilla pudding, 3.4 oz each
1 1/3 cup cold whole milk
powdered sugar
Instructions
Cream Puffs:
Preheat oven to 375 degrees
Melt the stick of butter and water to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer
Beat mixture until smooth and velvety
Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
Bake until DRY, 20-25 minutes (maybe longer)
Allow cream puffs to cool completely
Filling:
Mix instant vanilla pudding with whole milk until the pudding is dissolved
Put the mixture in the refrigerator (at least an hour)
Assembly:
Slice the cream puffs in half and fill with the chilled pudding
Sprinkle with powdered sugar
