Made these for a class party and they were a delicious hit. 
Looks impressive and easy to make!
Making the puff pastry – boiling butter and water. I loved how easy this was! Have flour ready on the side, and add flour when the mixture comes to a rolling boil. Make sure to add the flour all at once and not little by little because the dough forms quite quickly. Keep mixing until the dough forms and comes off the sides.
Let the dough cool for about 5-10 mins, then add vanilla and eggs and beat well. You don’t want the eggs to cook in the hot dough. I actually added 3 eggs + 1 egg white because online, people commented that the eggy taste was too strong.
Fill a piping bag and pipe round blobs as big as a jumbo gumball. First batch I made came out way too small (pic on left) so make them as big as the ones on the right!
Bake for about 15 mins on 425F and 10-15 min on 325F. Take them out and with a skewer, poke a hole on the side of each puff, try to find a soft side to poke through. This lets the steam out so they don’t collapse. Put them back in the oven for a little bit to dry them out.
For the filling I used chocolate and pistachio pudding mix with cream and milk. Combine and beat until it thickens.
Fill a piping bag and fill up those puffs! Tastes better when it’s completely filled
Delicious
Cream Puffs
For the puffs:
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 tbsp vanilla extract
For the filling:
- 2 packages instant vanilla pudding mix (or any flavour)
- 2 cups heavy cream
- 1 cup milk
- Mix together instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Cool for 5-10 minutes.
- Using a wooden spoon or stand mixer, beat in the eggs and vanilla, mix well. Drop by tablespoonfuls or pipe batter about 1.5in in diameter onto baking sheet lined with parchment paper.
- Bake for 15 minutes in the preheated oven, then turn temperature down to 325 degrees F and bake for 10-15 minutes until golden brown. Centers should be dry.
- Take the shells out of the oven and poke a hole through the side of each shell. Place back in oven for 1-2 minutes.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.