Cream Puffs

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Yield

20 servings

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

Directions

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

Preheat the oven to 425°F (218°C). In a large saucepan, 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.

Bake for 20 to 25 minutes, until golden brown. Centers should be dry. Transfer to cooling rack to cool. 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.

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