Cream Puffs

Welcome to my Food Blog. I am starting this website will help me stay in contact with some friends, mostly Taraleigh, since she said she would be my number one follower.

I got this recipe from my mom. She made these for us growing up. My mom only made them a few times a year, so it was a special treat when she made them, and they go quickly. I usually change up a recipe when I make it, but this one is too good to change.
The cream in these cream puffs is so creamy and yummy. The puff is not great on its own, once you add the cream, it becomes amazing. The filling will come dripping out when you take a bit, so make sure you eat the puff over a plate.

I have been to bakeries and little shops that sell desserts, and I always have to try the cream puffs because I love them. When I try them, I am usually left disappointed because these cream puffs are my favorite.

In the directions, it says to stir eggs one at a time. I didn’t do this once, and my puffs were a mess. I hate having eggs on my hands, so I usually add all the eggs at once, even when the recipe says one at a time. Make sure you add your eggs one at a time and stir well in between adding another egg. The batter will be thick when the puff is fully mixed.

Cream Puffs

Puff Ingredients

1/2 c (one stick) butter

1 c water

1c flour

1/4 t salt

4 eggs

Cream Ingredients

1 small package vanilla pudding, instant

1 1/2 c milk

1 c Cool Whip


Preheat oven to 400 degrees. Melt butter in a medium saucepan, over medium heat. Once the butter has melted, add water and bring to a boil. Then, add flour and salt. Stir until combined. Remove from heat and add eggs one at a time. Beat until thick and gooey.

Drop a tablespoon or two of batter onto a greased cookie sheet, 12 per cookie sheet. Bake for 30 minutes. Makes about 24 cream puffs, depending on the size you make the puffs.
To make the filling, beat the pudding and milk in a medium bowl with a hand mixer for about a minute, then add the cool whip and mix until well combined. Refrigerate until ready to use.

Once the cream puffs have cooled, cut the puff in half horizontally and add a spoonful of the filling. You can sprinkle powdered sugar over the top if you prefer.

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