Instructions:
Cream Puff Pastry:
- Preheat your oven:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. - Make the dough:
In a medium saucepan, bring 1 cup of water, 1 stick of butter, and 1 tsp vanilla extract to a boil. Once boiling, add 1 cup of flour all at once and stir constantly. - Stir until smooth:
Continue stirring the mixture for 2-3 minutes until it leaves the sides of the pan and forms a ball. Remove from heat and let it cool for a few minutes. - Add the eggs:
Beat in the 4 eggs, one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy. - Shape the cream puffs:
Drop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You should have around 8 large cream puffs. - Bake:
Bake for 35-40 minutes or until golden brown and puffed up. - Pro tip for perfect puffs:
Once the cream puffs are done, you can poke a small hole in each one with a toothpick, then return them to the oven (with the oven turned off) and crack the door slightly while they cool. This helps prevent them from deflating as they cool. - Cool completely:
Let the cream puffs cool completely on a wire rack.
Mom’s Famous Filling:
- Prepare the filling:
In a large mixing bowl, combine 1 pint of heavy cream, 1 package of instant vanilla pudding, and ⅓ cup of milk. - Beat the filling:
Use a mixer to beat the mixture on medium-high speed until it thickens, about 3-5 minutes. The filling should be smooth and hold soft peaks.
Assemble the Cream Puffs:
- Slice and fill:
Once the cream puffs are cool, slice them in half horizontally. Pipe or scoop the filling into the bottom half of each puff. - Finish and serve:
Dust with powdered sugar or drizzle with melted chocolate, if desired.
Enjoy!
These cream puffs are the perfect sweet treat—light and airy on the outside with a rich, creamy filling. They’re sure to impress at any gathering, or as a special dessert for your family.
