Best Ever Cream Puffs With Vanilla Filling Recipes

BEST EVER CREAM PUFFS WITH VANILLA FILLING

Steps:

• preheat oven to 450 degrees.
• bring butter/margarine and water to a boil in medium saucepan.
• take off heat
• stir in all flour and salt until it balls up.
• let cool 10 minutes
• beat in eggs, one at a time.
• drop by spoonfuls onto greased cookie sheet.
• bake for 15 minutes.
• reduce heat to 325 degrees.
• bake for 25 minutes.
• Do Not Open The Oven during this time.
• Start the cream filling during cooking.
• mix instant pudding with milk.
• add cool whip
• blend until smooth.
• slice open shells and fill with filling.
• sprinkle with powdered sugar.

THE BEST HOMEMADE CLASSIC CREAM PUFFS RECIPE

Steps:

• In a large bowl, beat together the heavy cream, dry pudding mix, and milk until thick and whipped.
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a medium saucepan over medium heat, bring the butter, water, and vanilla to a boil.
• Add the flour to the mixture and stir constantly until it begins to come together and form a ball.
• Remove from the stove and set aside to cool.
• Once cooled, beat in the eggs, one at a time, until the batter is smooth.
• Pour into a prepared piping bag, snip the end, and create rounds on the baking sheet approximately 1" apart.
• Bake for 25-30 minutes until risen and golden brown, then set aside to cool.
• Once cool, slice each puff in half and fill with the homemade cream. Top with the second half, and serve with a sprinkle of powdered sugar on top.

VANILLA CREAM PUFF DESSERT

Steps:

• In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. , Pour into a greased 15x10x1-in. baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.