Instructions:
Step 1
In a medium saucepan, bring the butter, water, and vanilla extract to a boil.
Step 2
Add the flour, stirring constantly until the mixture pulls away from the sides of the pan and forms a ball. Remove from heat and allow to cool slightly.
Step 3
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and thick.
Step 4
Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 5
Bake at 400°F for 25-30 minutes, or until golden brown and puffed up. Let them cool completely.
Step 6
In a mixing bowl, beat the heavy cream, instant pudding mix, and milk together until it thickens to a whipped cream-like consistency.
Step 7
Slice each cooled puff in half and pipe or spoon in a generous amount of the filling.
Step 8
Dust with powdered sugar just before serving for a sweet finish.
Pro Tips for Perfect Cream Puffs:
Chill the Dough: After mixing the dough, let it cool slightly before adding the eggs. This helps prevent the eggs from cooking when incorporated.
Don’t Open the Oven Door: During baking, avoid opening the oven door until the puffs are golden brown. Opening the door too soon can cause them to collapse.
Freeze for Convenience: The cream puff shells can be baked ahead of time and frozen for up to a month. Just thaw them and fill before serving.
Make the Filling Ahead: The filling can be prepared the day before. Just store it in the refrigerator, and it will be ready to pipe when you’re ready to assemble.
Serve Fresh: Dust with powdered sugar right before serving to keep it looking fresh and prevent it from getting soggy.
Nutrition (per serving, approximately 1 cream puff):
Calories: 180
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 55mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 6g
Protein: 2g
Vitamin A: 8% of the daily value
Calcium: 2% of the daily value
Iron: 4% of the daily value