Vanilla Cream Puffs Filled with Whipped Cream
Ingredients:
1 stick (8 tablespoons) unsalted butter
1 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
4 large eggs
1 pint heavy cream
1 package (3.4 ounces) instant vanilla pudding
1/3 cup milk
Powdered sugar, for dusting
Directions:
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a medium saucepan, combine the butter, water, and vanilla extract. Bring to a boil over medium heat.
Add the flour and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
Remove from heat and let cool for a few minutes.
Add the eggs one at a time, stirring vigorously with a wooden spoon or a hand mixer after each addition, until the mixture is smooth and glossy.
Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until the cream puffs are puffed and golden brown.
Let the cream puffs cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth.
Fold the whipped cream into the pudding mixture until well combined.
Slice the cream puffs in half and pipe or spoon the filling into the bottom halves.
Replace the top halves and dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 12 servings
