Cream Puffs
Momma Donna shows us her Mom’s (Jen’s Grandma) family recipe for easy homemade cream puffs from scratch. Two types of filling. They are so light and fluffy, you and your family may make it a new holiday dessert tradition in your home too! Yummy!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8-10 1x
- Category: Dessert
- Method: baked
- Cuisine: American
Ingredients
Units
Scale
- 1 cup Water
- 1 Stick Butter
- 1/2 Tsp. Salt
- 1 cup All-Purpose Flour
- 4 Eggs (room temperature)
- 1 Box Instant Vanilla Pudding
- 3 cups Whole Milk
- 1 Tub Cool Whip (divided)
- 1/2 cup Powdered Confectioners Sugar
Instructions
- Preheat oven to 400 degrees.
- In a saucepan on medium-high heat, add water, butter, and salt and bring to a boil. Remove from heat and stir in flour until well combined and it forms into a ball. Transfer to a mixing bowl and let cool. Then add eggs one at a time and mix well after each egg. The pastry dough should be smooth and shiny. Let sit and cool for about 10 minutes, or until the dough has a consistency like creamy peanut butter. Drop by heaping teaspoons onto a baking sheet lined with parchment paper. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 30 minutes. Remove from oven and let cool completely before filling.
- In a medium bowl, whisk together the instant vanilla pudding and milk for about 2 minutes, or until it thickens up. Place in the refrigerator while the cream puffs are baking and cooling. Once the cream puffs are cooled, remove pudding from refrigerator and gently fold in 1 cup of cool whip.
- Cut a slit in each cream puff and fill with the pudding mixture or cool whip. Lightly dust with some powdered sugar. Serve and enjoy!