Directions
1. Prepare the Cream Filling:
In a large bowl, whisk together the pudding mix, heavy cream, and milk until smooth.
Refrigerate for at least 30 minutes to allow the cream to thicken.
2. Make the Choux Pastry:
In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
Remove from heat and stir in the flour until the mixture forms a ball.
3. Add the Eggs:
Allow the mixture to cool slightly.
Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
4. Pipe the Dough:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Using a piping bag or spoon, drop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart.
5. Bake the Cream Puffs:
Bake for 20–25 minutes, until golden brown and puffed.
Do not open the oven door during baking.
Remove from oven and let cool completely on a wire rack.
6. Fill the Cream Puffs:
Once cooled, cut a small slit in each puff.
Fill a piping bag with the chilled vanilla cream and pipe it into each puff.
7. Serve & Enjoy:
Arrange the filled cream puffs on a platter and enjoy!
⏱️ Timing
Prep Time: 15 minutes
Chill Time: 30 minutes
Baking Time: 20–25 minutes
Total Time: 1 hour 5 minutes
✅ Tips:
For a decorative touch, dust the cream puffs with powdered sugar or drizzle with chocolate.
Make the filling ahead to save time—cream puffs can be assembled just before serving to keep them light and crisp.
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