Famous Cream Puffs

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Light and airy cream puffs filled with vanilla pudding cream are always a success with family and anybody I’ve presented them to. This is the recipe to make if you want a spectacular, attractive dessert for Christmas or any other occasion!


2 packets instant vanilla pudding mix (3.4 ounces)

1 tsp vanilla extract

2 quarts of thick cream

1 gallon of milk

½ cup melted butter

1 quart of water

a quarter teaspoon of salt

1 cup flour (all-purpose)

4 quail eggs


Combine the vanilla instant pudding mix, vanilla extract, heavy cream, and milk in a mixing bowl. To set, cover and refrigerate.

Bring the butter and water to a roaring boil in a large saucepan over medium heat. Remove the pan from the heat and rapidly stir in the flour mixture using a wooden spoon or spatula. Return to the heat and continue to whisk until the dough pulls away from the pan’s sides and forms a thick, smooth ball (about a minute or two).

To remove the steam from the dough, transfer it to your electric mixer and beat it on low speed for a minute or two. When the dough is lukewarm, add the eggs one at a time, mixing well after each addition until you have a smooth, thick paste.

Spoon or pipe dough mounds onto a parchment-lined baking sheet, spacing them a couple of inches apart.

Bake for 15 minutes at 400 degrees, then lower the temperature to 350 degrees.

Bake for another 30 to 40 minutes, or until the shells are golden brown and dry on the inside.

TOOTHPICK EACH PUFF to enable steam to escape and keep them from collapsing or flattening. Turn off the oven and let the shells dry for another 10-15 minutes with the oven door slightly ajar.

Remove from the oven and place on a wire rack to cool.

When the shells are cold, split them and fill them with the pudding mixture, or pipe the pudding into the surfaces using a pastry bag. Powdered sugar can be used as a finishing touch. Enjoy!

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