Cream puffs are really easy to make. These are made with vanilla pudding, only because I didn’t have any 35% whipped cream, and I’ll have to say they are just as good.
With this recipe I’ve given 2 types of filling ideas and 2 ways to fill the cream puffs.
The recipe comes from my local grocery store. It’s a little free pamphlet for the ‘Real Cream’ company for desert ideas using 35% whipping cream. I’ve had it in my recipe collection for probably 20 years.
(Scroll down for the full recipe)
cook dough and place in mixer bowl
add eggs one at a time until dough is creamy
I then fill a freezer bag to pipe with
pipe balls about 1 1/2 inches wide and tall
pipe balls about 1 1/2 inches wide and tall
poke with knife after baking to let steam out
pipe with your choice of filling
Ingredients:
1 cup water
½ cup butter cut up in small chunks
1 tablespoon sugar
¼ teaspoon salt
1 1/8 cup flour
4 eggs
Filling:
2 packages instant vanilla pudding mix
½ teaspoon vanilla
Directions:
In a medium sized saucepan, bring water, butter, sugar and salt to a boil. Add all the flour at once and stir until mixture forms a ball.
Using a mixer beat in eggs one at a time. When mixture is nice and creamy, make small balls with a spoon or piping bag, on a parchment covered cookie sheet.
The balls I made are about 1 ½ inches wide and tall. If making larger cream puffs baking times may vary.
Bake at 425°F for 10 minutes then reduce oven to 350°F for another 15 minutes or until golden brown and crisp.
Pierce puffs with the tip of a knife to release the steam. Cool puffs on a rack.
For the filling:
Follow directions on the package of vanilla pudding, add vanilla while beating.
Filling the cream puffs:
There are a couple of ways to fill these puffs.
#1. Place filling in a piping bag, pierce cream puff with tip and squeeze in desired amount or
#2. Cut puffs in half and spoon filling into puff, replace top.
Sprinkle with icing sugar if desired.
