Cream Puff or profiterole is a baked puff pastry filled with custard, cream, ice cream, or chocolate sauce. It’s a popular choux pastry. This recipe is easy to make especially if you use instant pudding mix. Try the French Vanilla Pudding mix or Chocolate pudding mix. Instead of 2 cups of cold milk, use 1 cup of cold milk and 1 cup of heavy cream. This dessert will be an instant hit for your guests!
Ingredients:
French Vanilla Pudding
1 package instant french vanilla pudding mix (3.4 oz)
1 cup cold milk
1 cup heavy cream
Choux Pastry
1/4 cup unsalted butter
1/2 cup water
1/8 teaspoon salt
1/2 cup all purpose flour
1/4 teaspoon vanilla extract
2 eggs
powdered sugar
Parchment paper
Makes 5 to 6 Medium-Large Puffs
Cooking Instructions:
Step 1: Mix french vanilla pudding mix, milk, and heavy cream together. Cover and refrigerate to set.
Step 2: Preheat oven to 400 degrees F. Bring water and butter to a rolling boil in a large pot. Stir in flour and salt until mixture forms a ball. Move the dough to a large mixing bowl.
Step 3: Beat in the eggs one at a time and mix well after each. Add Vanilla Extract. Beat until the mixture becomes a smooth glossy paste.
Step 4: Drop by a big spoonful onto ungreased parchment paper. Leave at least 1 inch of space between each one. Don’t make the paste too flat, or your puffs will turn out flat too. Try shaping them into a round shape.
Step 5: Bake at 400 degrees F for 10 minutes then raise the temp to 425 degrees F and bake for another 15 to 20 minutes.
Step 6: Pierce the side of each puff with a toothpick to let steam out, then cool on cooling rack
Step 7: You can split them in half and fill them with the pudding mix or use a pastry bag
This post is tagged easy, pastry, sweet
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