WEEKDAYS 1e|12c|p

Cream Puffs

Servings: 24
1 to 30 min

A light, airy breakfast pastry fit for a festive brunch.

  • Ingredients
  • step-by-step directions
Cream Puffs
  • 1 stick butter
  • 1 cup water
  • 1 cup flour
  • 4 eggs
  • melted semi-sweet chocolate to drizzle
  • powdered sugar to garnish
Cream Filling
  • 1 pint heavy whipping cream
  • 1 cup whole milk
  • 1 3 .4 ounce package of instant vanilla pudding mix
  • Preheat oven to 400°F.
  • Add the butter and water to a 2 quart sauce pot and bring to a rapid boil.
  • Remove from the heat and stir in the flour with a wooden spoon. Stir until the mixture forms a ball and pulls away from the sides of the pan.
  • Turn dough out into a large bowl and add the eggs and beat until incorporate. Continue to beat until the dough is sticky and glossy.
  • Scoop rounded teaspoons onto an ungreased baking sheet making sure to give a little space between each round. Use your finger to elongate some of the rounds to create an oblong puff.
  • Place the baking sheet into the oven to cook for 15-20 minutes or until the puffs are glossy and crisp.
  • Remove from the oven and allow to cool completely.
  • Slice puffs in half crosswise and fill with a dollop of cream.
  • Garnish the round puffs with powdered sugar and the elongated puffs with a drizzle of melted chocolate.
  • For Cream Filling: Whisk together the cream, milk and vanilla pudding mix until fully combined and no lumps remain.
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