Cream puffs are so easy to make and who doesn’t love them? You can fill them with any of your favorite fillings.
I love to make cream puffs. People are always so impressed that it surprises me. I started making them as a child with mom watching over me so with some help this is something you can do with the kids. One of the secrets to having the puffs raise better is to let the hot mixture cool before adding the eggs.
This is the filling we have made for years. Top the cream puffs with chocolate fudge topping. We use Sanders.
- 1 cup water
- 1/2 cup butter (no substitutes)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- 1 1/2 cups cold milk
- 1 (3.4 ounce) package instant French vanilla pudding mix
- 1 cup whipped topping
- 1 (12 ounce) package miniature semisweet chocolate chips
- confectioners' sugar
- In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 15 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.
- For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
- Mom and Aunt Janet