Cream Puffs

Cream Puffs

1018

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

Ingredients

55 m {{adjustedServings}} servings 190 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large pot, 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.
  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1018
  1. 1245 Ratings

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This was a very good, easy recipe - my only gripe (therefore 4 stars) is that I had to read all the reviews to get it right b/c the instructions were somewhat lacking. I added about 2 tsp of va...

Awesome recipe and so easy with such elegant results. I've made this recipe more times than I can count, and haven't changed a thing, except making the prep easier. No need to cool the water/b...

Wonderful recipe! Very light and delicious. A tip, though, for this and all cream puff recipes: After baking is finished, turn off the oven, crack the door open with a towel or potholder, and ...