These creamy puffs are unlike any you’ve experienced before. For mom’s famous cream puffs, the secret is in her amazing filler. Some try to pull off a bland vanilla pudding filling. Not this time.
This filling has a pudding base but with the addition of heavy whipped cream, you can’t go wrong. It’s rich, decadent, and everything a cream filling should be!
The shells are also very lightweight, making them the perfect container to hold all that delicious cream! You can even make the shells ahead of time and freeze them!
You can also prepare the cream a day in advance. Then stuff before serving. I stuffed them the night before and they were perfect the next day. I would just cut out the powdered sugar or it might get funky in the fridge.
Sprinkle with a small strainer or shaker just before serving! If powdered sugar isn’t for you, you can try sprinkling melted chocolate on it. It’s definitely not a bad idea! I have one below that you can see mixed with chocolate! The sprinkles will also be fun on top and the kids will go crazy for them!
*ingredients
°1 stick of butter (8 tablespoons)
°1 cup of water
°1 teaspoon vanilla
°4 eggs
°1 tsp flour
°1 liter heavy cream
°1 package (3.4 ounces) instant vanilla pudding
°Half a cup of milk
*How to Make
Boil the butter, water and vanilla.
Add the flour and stir constantly until it comes out of the sides of the pan and forms a ball.
rise and cool.
Beat 4 eggs, one at a time, until smooth.
Place by T. on baking sheets lined with parchment paper
Bake at 400 degrees for 25-30 minutes.
to calm down.
Cut it in half and put it in the tube or pour it into mom’s filling.
Sprinkle with powdered sugar.
filling:
Beat cream, pudding powder and milk in a blender until thick like whipped cream!
Enjoy !
