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Cream Puffs

4

55 min

Cream Puffs

Cream Puffs Photo 1

Time

55 min

Serving

20 persons

Calories

190

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
These homemade cream puffs are made with a light choux pastry that puffs up when baked. In this version, they are filled with a rich vanilla cream that's easy to make with instant pudding. Drizzle melted chocolate on top for a fancy dessert that will wow your guests!

Ingredients

  • instant vanilla pudding mix: 2 packages (3.5 ounce packages)
  • heavy cream: 2 cups
  • milk: 1 cup
  • butter: 0.5 cup
  • water: 1 cup
  • salt: 0.25 tsp
  • all-purpose flour: 1 cup
  • eggs: 4 piece

Metric Conversion

Stages of cooking

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  1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
    Cream Puffs Photo 2
  2. Preheat oven to 425 degrees F (220 degrees C).
    Cream Puffs Photo 3
  3. 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. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
    Cream Puffs Photo 4
  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
    Cream Puffs Photo 5
  5. 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.
    Cream Puffs Photo 6

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