Vanilla Cream Puffs Recipe
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 Eggland's Best Eggs
- 1-1/2 cups cold milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1/2 to 1 teaspoon almond extract
- 2 cups heavy whipping cream, whipped
- CHOCOLATE GLAZE:
- 6 tablespoons semisweet chocolate chips
- 1-1/2 teaspoons shortening
- 3/4 teaspoon corn syrup
- 1/4 teaspoon ground cinnamon
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
- In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
- In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Vanilla Cream Puffs(5)
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My husband has been a professional chef for 40 years and we made this recipe and it turned out fantastic! To the review about the "egg" flavor - you did not beat the dough long enough. You need to incorporate the eggs better? This recipe will definitely go in our recipe box for keeps!
Made this many many times. Is always a hit where ever we go and my families favorite
I've been making cream puffs for 40 years. They've never tasted 'eggy'. My recipe is baked at 400 degrees for 18 minutes and then decreases to 325 for 15 additional minutes. When removed from the oven poke puffs through the top with a long toothpick or skewer -- this will release the steam from the puff and reduce the moisture inside.
Ok, I made this recipe last night with a friend, we followed the recipe exactly as explained here, and the creampuff itself, not the filling, tasted like eggs. That was all you could taste and it was gross! Other recipes for cream puffs don't list 4 eggs...the egg flavor was overpowering
Can this be frozen and used the next day?
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