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Cream Puffs


Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked shells are a simple alchemy of milk, butter, water, salt and eggs. Presto! from my son's foods teacher in high school

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  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs


Servings 20
Preparation time 30mins
Cooking time 55mins


Step 1

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425 degrees F (220 degrees C)

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer (I use the mixer) beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.--you can also you parchment paper.

4. Bake for 20-25 minutes in the preheated oven until golden brown. Centers should be dry.

5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered suger if so desired.


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