Ingredients
Equipment
Method
How to Make the Choux Pastry
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Combine butter and water in a saucepan over medium heat until the butter melts.
- Add the flour quickly all at once. Beat vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan.
- Remove pan from the burner and add 1 egg at a time, beating well after each egg.
- Drop dough by the teaspoon(or use a piping bag) onto your cookie sheet. Make dough drops whatever size you wish, but keep in mind they do rise in size a lot while baking so start small.
- Bake for about 25-30 minutes until golden brown.
- Let puffs cool completely, then slit the top of each shell with a sharp knife to make a hinge for filling.
How to Make the Vanilla Custard Filling
- In a large bowl, combine the pudding mix, milk and heavy cream. Beat with an electric mixer for around 8 minutes until you have a custard consistency. Store in the refrigerator until ready to fill the cream puffs.
- Fill cream puffs with your desired amount of custard then dust with powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.