Cream Puffs

Cream Puffs

These cream puffs will have you going back for more.. every time! The delicious creamy filling is paired with a light and delicate shell. It is a lot of fun to watch the baking process as they become hollow. Great recipie from Shelly Nydegger!

Cream Puffs

Cream Mixture:

2 (3.5) ounce packages instant vanilla pudding
1 1/2 cup milk
2 cups heavy whipped cream

Pastry Puff:

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs


Directions:

Preheat oven to 425 degrees F.

Mix together vanilla instant pudding mix, and milk. Fold in whipped cream. Cover and refridgerate to set aside.

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Continue to stir for 1 minute. Transfer the dough to a large mixing bowl. Using a mixer and beat in the eggs one at a time, mixing well after each egg. Beat complete mixture until light a fluffy.

Drop by teaspoons onto a buttered pan or line with parchment paper.

Bake for 15 minutes on 425 and then 10 more minutes in 375 oven. Do not open the door during this time! Remove once light golden brown and you don't see any beads of sweat. Centers should be dry.

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.


Recipie: Shelly Nydegger
Picture is my own.