Cream Puffs

Cream Puffs

  • 2 – 3.5oz Packages Instant Vanilla Pudding Mix
  • 2 Cups Heavy Cream
  • 1 Cup Milk
  • 1/2 Cup Butter
  • 1 Cup Water of Milk
  • 1/4 Teaspoon Salt
  • 1 Cup All-Purpose Flour
  • 4 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/4 Cup Chocolate Chips, Melted

Directions

  1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  2. Preheat oven to 425° F.
  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 and allow mixture to cool completely. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Add vanilla.
  4. Drop by tablespoonfuls onto an ungreased baking sheet/parchment paper.
  5. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. Poke a hole in each puff pastry to allow steam to escape, preventing the puff pastries from deflating.
  6. 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.

Notes

I just HAD to make one last dessert to end the year. These cream puffs look and taste amazing, very hard to resist! However, I was only able to make 9-16 puff pastries because I didn’t want tiny, miniature puffs. Honestly, bite size is NOT “fun” size. The filling, on the other hand, is more than enough for 3-4 batches.

For instance, when making the puff pastry (aka pâte à choux), it is recommended to allow the flour mix to cool completely before adding the eggs in order to prevent the eggs from cooking in the warm dough. Also, to balance the many eggs, add 1-2 teaspoons of vanilla extract. Finally, try substituting milk for the water – it tastes better!

Next, when removing the puff pastries from the oven (after they finish baking), be sure to poke a hole in each pastry, allowing steam to escape, and preventing them from deflating. I played around with the size, ranging from a rounded tablespoon to a whole ice cream scoop.

Speaking of ice cream, you can substitute your favorite ice cream for the filling. Just be sure to try the filling at least once because it tastes good! Wait until the puffs completely cool before you add filling. If you only want to add a little filling and make it inconspicuous, you can make a hole on the bottom of the puff and add filling through there. Just put the filling in a plastic bag, make a small cut on the corner, and squeeze. Otherwise, you can split the puff pastries in half and scoop filling with a spoon onto the puffs.

If you want to go for presentation, or if you love chocolate as much as I do, melt some chocolate chips and put the melted chocolate in a plastic bag. Cut out a small corner and drizzle the tops to your delight. Bon Appétit!

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