The past few months have been ridiculously crazy! A new job, a new direction in life, and soon to be a new city! For the first time in weeks, I finally feel like I have a little breathing room, and more freedom to actually spend time doing the things I love; cooking, baking, crafting, and writing! So to kick off this new chapter in my life, I’d like to share my favorite recipe for cream puffs!
I made a cookies ‘n creme filling, but the possibilities are endless! It’s a simple and straightforward recipe that doesn’t require a ton of technique, only a healthy sweet tooth!
Cookies ‘n Creme Cream Puffs
Makes about 12 cream puffs (depending on size)
- 2 3.5oz packages of instant pudding mix
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup butter
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 4 eggs (room temperature)
- Mix instant pudding mix (I used Jello-O cookies ‘n creme pudding mix) with heavy cream and milk until well blended. Cover and let set in refrigerator for at least 1 hour. Make the shells in the meantime.
- Preheat oven to 425°F
- On the stovetop: use a medium pot & bring water & butter to a roiling boil on high heat.
- Reduce to medium-low heat. Stir in flour & salt. Turn off heat. Continue to stir until mixture forms a ball and all dry ingredients are incorporated.
- Transfer dough to a mixing bowl and let cool for a few minutes.
- Beat eggs in 1 at a time with a wooden spoon or stand mixer until well incorporated and dough starts to pull away from the edges of the bowl.
- Drop batter by tablespoon onto a parchment lined baking sheet. Size depends on your preference. I usually like to go for giant cream puffs (go big or go home!), but the recipe also works well for making miniature ones!
- Bake puffs for 20-25 minutes or until golden brown. Make sure to not under-bake the shells, as they will collapse when you remove them from the oven (something I learned from experience).
- Let shells cool on a wire rack. Once shells are completely cooled (about 20-30 minutes), fill with prepared cream mixture. You can either cut each shell in half and fill, or pipe the filling directly into each shell. Serve (or eat them all yourself) and enjoy!