Homemade Cream Puffs (Print Version)

# Ingredients:

01 - 1 pint heavy cream.
02 - 1 cup all-purpose flour.
03 - 1 teaspoon white sugar.
04 - 1 package (3.4 ounces) instant vanilla pudding.
05 - 1/3 cup whole milk.
06 - Powdered sugar to sprinkle on top.
07 - 1 cup water.
08 - 1 teaspoon vanilla extract.
09 - 1 stick butter.
10 - 4 eggs.

# Instructions:

01 - In a pot, heat the water, vanilla, sugar, and butter until it boils.
02 - Dump in the flour at once and stir until the dough pulls away from the sides and forms a ball.
03 - Take off heat and let the mixture cool a bit. Crack in eggs one by one, stirring each time until totally combined.
04 - Set your oven to 400°F.
05 - Scoop spoonfuls of dough and drop them onto a parchment-covered baking tray.
06 - Place in oven for 15 minutes at 400°F.
07 - Turn the heat down to 350°F and bake another 15 minutes.
08 - Cut small slits in each puff after removing them from the oven so steam escapes.
09 - Leave the puffs to cool completely.
10 - Mix together the heavy cream, pudding mix, and milk until it thickens up.
11 - Slice the cooled shells open and use a spoon or piping bag to fill each with the whipped mixture.
12 - Give a dusting of powdered sugar over the filled puffs just before digging in.

# Notes:

01 - You can bake the shells earlier and fill them later before serving.
02 - Switch up the pudding flavor to make new combinations.
03 - Toss in extras like chocolate chips, fruits, or nuts into the filling if you'd like.
04 - Keep the filled puffs chilled in the fridge.
05 - Tastes best if eaten on the same day you add the filling.

Back