Pate Choux with Pudding

"A friend gave me this dough recipe, which works beautifully every time and leaves you with a perfectly puffy, hollowed out shell. The pudding recipe I included along with it comes from the Better Homes and Gardens Cookbook, but the filling options for these are endless and there's room for creativity. You can stuff the puffs with tuna or crab salad as an appetizer, or as I have here, use them as a desert with pudding, whipped cream, or ice cream."
photo by kristi_rutter photo by kristi_rutter
photo by kristi_rutter
photo by lilsweetie photo by lilsweetie
Ready In:
12-15 puffs




  • First, prepare pudding.
  • In a large saucepan, stir flour, sugar, and milk together.
  • Stir continuously, cooking over medium heat, until bubbly.
  • Cook, while stirring, for two minutes more.
  • Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
  • Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
  • Cook on low heat for two minutes more, stirring.
  • Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
  • Preheat the oven to 400 degrees F.
  • Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
  • Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
  • Cook a minute longer, while mashing and mixing the dough.
  • Remove from the heat and let rest to cool for two minutes.
  • Beat each egg into the dough, one by one.
  • Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
  • For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
  • Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
  • Dust in a light coating of powdered sugar for presentation.

Questions & Replies

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  1. Mrs. Kulick, Thank-You for this wonderful recipe. Being raised in Detroit, MI., I was spoiled by Sander's Cream Puffs with ice cream and hot fudge. These puffs taste exactly as the corner sweet shop. I followed the recipe as written, and they turned out perfect!! I am not a baker, so trust me, if I can do this, anyone can. Enjoy!!!
  2. I made these for my wife on our 31st anniversary. She loves Cream Puffs and I wanted to do something special for her. They were a great success. This is a very easy to make recipe. Tey are excellent. Thanks Mrs. Kulik
  3. I ended up using a different recipe for the filling, but the puff part of the recipe was excellent. I didn't change a thing and it came out perfect. Golden brown and hollow inside. Very easy to fill.
  4. Turned out great! Next time I'll bake a few more minutes. I think my oven temp may be off. I filled with lemon moussse but look forward to trying the vanilla filling.Thanks for sharing the recipe.
  5. This recipe is so good! Like the other review said, it was a bit hard to stir in the 4 eggs, but over all, very pleased with how well it turned out! The shell was not flaky at all which is great, and its also nice and fluffy :) It took me about 20-21 mins in the oven and there was no sticking to the pan at all or any unbaked in the middle, the middle was hollow. Perfect cute little dessert. The reason I put 4 stars instead of 5 was because the pudding/filling didn't turn out as good as i wanted it to. It was also a little time consuming as well. But so glad I found this recipe I will definitely be using it again during the holidays!! <br/>Thank you so much Mrs. Kulik for sharing this!!


I am a high school student and I enjoy cooking and baking immensely from time to time, when I'm not busy with school. I also like to tap dance and I'm interested in Astrology, Riverdance, vampires, and Ilia Kulik (a Russian figure skater).
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