National Cream Puff Day
Adapted from All Recipes
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
2 tsp vanilla extract
1 tbsp sugar
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- 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 let cool completely.
- Using a wooden spoon or stand mixer, mix in the vanilla extract and sugar then beat in the eggs one at a time, mixing well after each. Beat in as much air as possible when mixing the eggs until the dough is a sticky, elasticky, “chewy” consistency
- Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. Poke a hole the last couple of minutes of baking the puffs so they don’t collapse.
- 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.
My puffs were pretty flat and still a little moist after 25 minutes, but they were starting to get pretty brown on the bottom. I’m not sure what to change in the recipe to fix those two problems. Anyone out there have a suggestion?
I decided to split the puffs and scoop the cream in, instead of piping the cream in (mostly because I don’t have a pastry bag, but also because the puffs were so flat.) But no matter what went wrong with them and how they looked, I though they were pretty delicious!