Sunday, January 22, 2012

Cream Puffs

These little cream puffs are amazing. A friend made them for a get together a few weeks ago and she left us with a plate of them. I could NOT stop eating them. They were light, fluffy and incredibly creamy.

When she gave me the recipe I was surprised how easy they were to make, which made me super excited. I decided to experiment with food coloring and adding almond flavoring to my batch. They were perfect!!

Cream Puffs
original recipe HERE


  • 2 (3.5 ounce) packages instant vanilla pudding mix (or whatever flavor of pudding you want)
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs


  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.


  1. Daisha these look Amazing! SO glad to see you back up and running again!



Related Posts with Thumbnails