Cream Puffs
photo by Born with a whisk
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
16 Cream Puffs
- Serves:
- 16
ingredients
- 118.29 ml butter
- 236.59 ml water
- 1.23 ml salt
- 236.59 ml all-purpose flour
- 3 eggs
- 2.46 ml vanilla
- 14.79 ml sugar
-
FILLING
- 99.22 g package instant vanilla pudding
- 236.59 ml milk
- 118.29 ml Cool Whip
directions
- Mix together vanilla instant pudding mix, cool whip and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F
- 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. Cool in refrigerator.
- Once cooled, beat in the eggs to the dough one at a time, mixing well after each. Add vanilla and sugar. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. A few minutes before taking them out, poke holes in them to help prevent them from collapsing once removed.
- 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.
- As an added extra, drizzle melted chocolate and dust with powdered sugar.
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