Cream Puffs

I like desserts that look and taste like something fancy but in actuality, it is very easy.  That’s what these cream puffs are.  I got this recipe from my friend and old neighbor, Holly Heron.  Our kids were playing and we were standing in her kitchen and there on the counter were homemade cream puffs.  I had never made them before and they looked so good!  Round golden balls of puffy pastry filled with light creamy goodness.  I got the recipe and it wasn’t long before they were sitting on my counter as well.  They are perfect for wedding or baby showers.

When I say easy, I really do mean easy.  If you can make a cookie, you can make these cream puffs.  The pastry is made first on the stove, mixing the ingredients until a ball of dough forms.

Then you transfer that to a bowl and add the eggs one at a time.  It might seem like they won’t incorporate, but be patient and just keep stirring, it will.

On a sheet pan, drop teaspoon size balls of dough and bake for about 20 minutes.

Now the filling is the REALLY easy part.  Pick your favorite instant pudding – vanilla, OREO, chocolate, banana, lemon, mint – whatever strikes your fancy.  You are going to combine it with 2 cups of cream and one cup of milk.  That’s it, let it chill and fill when the puffs are cool.  I put a little slit in the side of the pastry and use an icing bag filled with the cream and squeeze it in until it puffs up slightly with cream.

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Cream Puffs

Light fluffy pastry filled with soft, smooth cream.

Course Dessert

Cuisine French

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 15

Calories 350 kcal

Ingredients

Puff Pastry

• 1/2 cup butter
• 1 cup water
• 1/4 tsp salt
• 1 cup flour
• 4 eggs
• 1 tsp vanilla

Filling

• 5.1 oz package of instant pudding
• 2 cups heavy cream
• 1 cup milk

Instructions

1. Preheat oven to 425 degrees Fahrenheit.  Prepare baking sheets with parchment paper and non-stick cooking spray.

2. In a medium sauce pan, bring water and butter to a rolling boil.  

3. Stir in the flour and salt until a ball forms.

4. Transfer the ball to a bowl and add eggs one at a time, mixing well.  Add vanilla.

5. Drop by teaspoon fulls on to the prepared sheets.

6. Bake for 20 minutes until golden brown and puffy.

7. Let cool.

8. While shells are baking.  Mix pudding and milk and cream with a hand mixer until thickened.  Refrigerate until needed.

9. To fill, place a small slit in the side of the pastry shell.  Using an icing bag with a round tip, squeeze cream into the shell until it begins to puff up with cream.  If you do not have an icing bag, make the slit bigger and fill with a spoon.