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Vanilla Cream Puffs

 Vanilla Cream Puffs
In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! "The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze," he says.
12 ServingsPrep: 40 min. + chilling Bake: 30 min. + cooling


  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1-1/2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1/2 to 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups heavy whipping cream, whipped
  • 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

2 of 2

Vanilla Cream Puffs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 362 calories, 27 g fat (16 g saturated fat), 150 mg cholesterol, 349 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.