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For the puffs:
8 Tbsp. Butter unsalted
2 tsp. Vanilla extract
1 C. All-purpose flour
4 large eggs
Pinch of salt
For the cream filling:
2 C. Heavy whipping cream
⅓ C. Whole milk
1 tsp. Vanilla extract
1 Box Instant vanilla pudding mix


Preheat the oven to 400 degrees.
In a saucepan over medium-high heat on the stove, add the butter, water, and vanilla extract for the puffs. Bring to a boil, stir until the butter is melted completely, and then remove from the heat.
Immediately add the flour and pinch of salt, and stir continuously until a well-combined dough has formed.
Add the dough to a mixing bowl, and beat on low until it has cooled down.
Mix the eggs into the dough one at a time. Be sure each egg is completely combined before adding another.
Use a cookie scoop or tablespoon to put drops of batter onto a parchment or silicone mat lined baking sheet.
Bake for 20-25 minutes until puffed up and lightly browned.
Let cool completely.
Mix together all of the ingredients for the filling until stiff peaks have formed.
Cut each cream puff in half.
Pipe the filling onto one side of the cream puff, and top it with the other.
Dust with some confectioners’ sugar before serving if desired.

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