Cream Puffs

Recipe View In a large bowl, combine the instant vanilla pudding mix, heavy cream, and milk. Whisk until smooth. Cover and refrigerate for at least 30 minutes, or until set. (30 minutes)

Recipe View Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View In a large saucepan, bring the water and butter to a rolling boil over medium-high heat. (5 minutes)

Recipe View Remove the saucepan from the heat and quickly stir in the flour and salt using a wooden spoon until the mixture comes together and forms a ball that pulls away from the sides of the pan. (2 minutes)

Recipe View Transfer the dough to a large mixing bowl. Using a wooden spoon or a stand mixer fitted with the paddle attachment, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy. (5 minutes)

Recipe View Drop the dough by rounded tablespoonfuls onto an ungreased baking sheet, spacing them about 2 inches apart to allow for expansion. (5 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped. Reduce heat to 350 degrees F (175 degrees C) after 15 minutes if browning too quickly. Turn off the oven and crack the oven door open, allow the puffs to cool completely in the oven for about 30 minutes, this helps them dry out and prevent collapsing. (55 minutes)

Recipe View Once the puffs are completely cool, use a serrated knife to slice them in half horizontally. Alternatively, you can use a pastry bag fitted with a small tip to pipe the vanilla cream into the puffs through a small hole in the bottom.

Recipe View Fill the puffs generously with the chilled vanilla cream. Drizzle with melted chocolate or dust with powdered sugar for an elegant finish. Serve immediately and enjoy! (5 minutes)