Ingredients for Best Ever Cream Puffs With Vanilla Filling
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How to Make Best Ever Cream Puffs With Vanilla Filling
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the butter and water to a rolling boil over medium-high heat.
- Remove from heat. Add flour and salt all at once; stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Let the dough cool for 10 minutes.
- Beat in eggs one at a time, beating well after each addition until the batter is smooth and glossy.
- Transfer the batter to a pastry bag fitted with a large round tip (or use a spoon) to pipe or drop 2-inch mounds onto the prepared baking sheet, leaving space between each puff.
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 325°F (163°C).
- Continue baking for 25 minutes, or until the puffs are golden brown and sound hollow when tapped on the bottom. Do not open the oven door during baking.
- While the puffs are baking, prepare the filling: In a medium bowl, whisk together the instant pudding mix and milk until smooth.
- Fold in the thawed Cool Whip until well combined.
- Once the cream puffs are completely cool, slice them horizontally in half.
- Fill each bottom puff generously with the vanilla cream filling.
- Top with the puff tops.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
185g
Fat
150g
Carbs
24g
