These homemade cream puffs are made with a light choux pastry that puffs up when baked. In this version, they are filled with a rich vanilla cream that's easy to make with instant pudding. Drizzle melted chocolate on top for a fancy dessert that will wow your guests!
Ingredients
- instant vanilla pudding mix: 2 packages (3.5 ounce packages)
- heavy cream: 2 cups
- milk: 1 cup
- butter: 0.5 cup
- water: 1 cup
- salt: 0.25 tsp
- all-purpose flour: 1 cup
- eggs: 4 piece
Metric Conversion
Stages of cooking
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Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
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Preheat oven to 425 degrees F (220 degrees C).
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In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
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Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
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When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
