Directions:
Prepare the Cream Filling: In a large bowl, whisk together the instant vanilla pudding mix, heavy cream, and milk until smooth. Refrigerate for at least 30 minutes to allow the mixture to thicken.
Make the Choux Pastry: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the flour until the mixture forms a ball.
Add the Eggs: Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Pipe the Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag or a spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cream Puffs: Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and have risen. Do not open the oven door during baking. Once done, remove from the oven and let them cool completely on a wire rack.
Fill the Cream Puffs: Once cooled, use a small knife to cut a slit in the side of each puff. Fill a piping bag with the chilled vanilla cream filling and pipe it into each cream puff until filled.
Serve and Enjoy: Arrange the filled cream puffs on a serving platter and enjoy these delightful treats!
Nutritional Information:
Prep Time: 15 minutes | Chill Time: 30 minutes | Baking Time: 20-25 minutes | Total Time: 1 hour 5 minutes
Kcal: Approximately 150 kcal per cream puff | Servings: 12 servings
