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I borrowed my mom’s perfect cream puff recipe and made it even more perfect. I would never have thought it was possible, but, once again, I was wrong! Cream puffs are an almost too sweet puffy and creamy dessert. This dough is the same as what we use in our Eclair recipe. This is the recipe you want when you need a quick and relatively simple recipe that will feed a crowd. With this recipe, I was able to make 16 cream puffs.
The filling is a Bavarian Cream flavored. You could use plain vanilla if you chose to. To me, the Bavarian cream is what makes this perfect! You could use a piping bag to put the dough onto your tray, or, like me, I just use two spoons.I scoop with one and push it off onto the tray with the other. There is no perfect method to make the puff. Cream puffs were always one of those desserts that I was afraid to make. When I had a craving, I would head to the local bakery and pick one up.
One day, I did get brave and chance making them. I am so glad I did. Then I managed to get my mom’s recipe and made a few gentle tweaks and made it mine.
Frequently Asked Questions:
Can I freeze the puff before I fill it?
You can make the shells a day or two ahead of time. Let them cool completely and store them at room temperature. I will say that if they are made ahead of time, they do tend to soften.
Can I freeze the filled cream puff?
You can freeze the filled cream puff. Be sure the filling is in the center of the puff. They should be stored in an airtight container. I would not leave them too long in the freezer. You can leave these on the counter for 30 minutes and then sprinkle them with powdered sugar. You can also thaw them in the refrigerator for 2 hours and then dust with confectioner’s sugar.
Ingredients:
- 1 stick butter
- 1 cup water
- 1 tsp vanilla
- 1c flour
- 4 eggs
- MOM’S FAMOUS FILLING:
- 1 PINT HEAVY CREAM
- 1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING
- ⅓ CUP MILK
Instructions:
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