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Instructions:
Make the Pastry Shells
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and butter to a boil.
Add flour and salt all at once. Stir quickly until mixture forms a smooth ball and pulls away from the sides of the pan.
Remove from heat. Let cool for 5 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be thick and glossy.
Drop heaping tablespoons of dough onto the prepared baking sheet, spaced 2 inches apart.
Bake for 30–35 minutes, or until puffed and golden.
Remove from oven and cool completely on a wire rack.
Prepare the Filling
In a bowl, whisk together cold milk and vanilla pudding mix. Let sit for 5 minutes.
In a separate bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Fold whipped cream into the pudding to make a fluffy filling.
Assemble the Cream Puffs
Slice each pastry in half horizontally (like a sandwich).
Spoon or pipe cream filling onto the bottom half.
Replace the top and dust with powdered sugar or drizzle with chocolate.
Tips & Variations
Use a piping bag for even-shaped puffs.
Try chocolate, coffee, or lemon pudding for filling variations.
Chill before serving for best texture.
Can be frozen (unfilled) and filled when ready to serve.
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