Cooking Wright

Cream Puffs


2 (3.5 ounce) packages instant vanilla pudding mix (pr chocolate pudding)
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 Tablespoon sugar
2 tsp vanilla


Mix together vanilla instant pudding mix, cream and milk in mixer on hight for 2 minutes. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
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 into mixer. Beat in eggs all at once on medium speed for 2-3 minutes. Add 2 tsp vanilla and 1 Tablespoon sugar and mix. Drop by tablespoonfuls onto baking sheet covered with wax paper.
Bake for 20 - 22 minutes in the preheated oven, until golden brown. Remove from oven and quickly poke holes on side of puffs with toothpick to release heat and prevent puffs from sinking.
When the shells are cool, split open with serated knife (I like to leave a part of the shell connected like a hot dog bun) and fill with cream filling.
Dust with powdered sugar on top.

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