Ingredients
Shells:
- ▢Butter: 8 Tablespoons unsalted preferred
- ▢Water: 1 cup
- ▢Vanilla Extract: 1 teaspoon
- ▢Granulated Sugar: 1 teaspoon
- ▢Eggs: 4 preferably at room temperature
- ▢All-purpose Flour: 1 cup
Filling:
- ▢Heavy Cream: 1 pint
- ▢Instant Vanilla Pudding: 3.4 ounces
- ▢Milk: ⅓ cup
- ▢Approximate yield: 16 cream puffs.
Instructions
For the Shells:
- In a heavy-bottomed pot, combine butter, sugar, water, and vanilla extract. Place over medium heat until the mixture reaches a boil.
- Once boiling, promptly add the flour, stirring continuously until the mixture pulls away from the sides of the pot, forming a cohesive ball.
- Remove the pot from heat and allow the dough to cool slightly.
- Gradually incorporate the eggs, one at a time, into the dough, ensuring each is fully integrated before adding the next.
- On a baking sheet lined with parchment paper, portion out the dough, using either two spoons or a pastry bag, as preferred.
- Preheat the oven to 400°F (204°C). Once heated, place the baking sheet in the oven for 15 minutes. After this time, reduce the temperature to 350°F (177°C) and continue baking for an additional 15 minutes.
- Upon removal from the oven, swiftly make a small incision on the side of each cream puff to allow the escape of steam. Allow to cool thoroughly.
For the Filling:
- In a mixing bowl, combine the heavy cream, instant vanilla pudding, and milk. Using an electric mixer, beat the mixture until it achieves a thick consistency resembling whipped cream.
- Once the shells have cooled, they may be sliced open and filled with the prepared filling. It is recommended to either pipe or spoon the filling into each shell.
- For a refined finish, a light dusting of powdered sugar can be applied atop each cream puff.
