Homemade Cream Puffs

The favorite cream puffs were filled with caramel whipped cream. Make caramel whipped cream like vanilla whipped cream but substitute brown sugar for white.

Ingredients
CREAM PUFF SHELLS
  • ½ cup butter
  • 1 cup water
  • ¼ tsp. salt
  • 1 cup flour
  • 4 eggs
CREAM FILLING OPTION 1
  • 2 (3.5 ounce) packages instant french vanilla pudding mix
  • 2 cups heavy cream
  • ¼ cup sugar
  • 2 cups milk
CREAM FILLING OPTION 2
  • 16 oz. cream cheese, softned
  • 2 cups cool whip, thawed
  • 3 cups powdered sugar, more as needed to reach desired consistency
  • 1 tsp. vanilla
CHOCOLATE FROSTING
  • ½ cup butter
  • ⅓ cup cocoa
  • ¼ cup milk
  • 3 cups powdered sugar
  • ½ tsp. vanilla
  • ⅛ tsp. salt
Instructions
  1. Preheat oven to 425 degrees F
TO MAKE CREAM PUFF PASTRY:
  1. In a large pot, bring butter and water to a rolling boil. Stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.
  2. Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely.
  3. When the shells are cool, make FILLING
CREAM FILLING OPTION 1
  1. In a medium bowl, Mix together milk and vanilla instant pudding. Set aside.
  2. In a separate bowl, Beat whip cream and ¼ c. sugar until peaks form.
  3. Fold the whipped cream into the vanilla pudding until mixed in. Cover and set in fridge.
CREAM FILLING OPTION 2
  1. Beat cream cheese, cool whip, powdered sugar and vanilla together until smooth. When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.
TO MAKE FROSTING
  1. Melt butter and milk in microwave saft bowl. Add powder sugar, cocoa, salt and vanilla. Wisk together and pour into a lage zip lock bag. Cut a small corner off and drizzle chocolate over cream puffs.Source : allrecipes.com

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