Whenever my family gets together for a celebration it’s pretty much tradition that my sister in law brings her amazing cream puffs. For as long as I can remember, she has made these for just about every family get together. I think she knows that when we ask her to bring something without doubt it must be her cream puffs! I imagine she can now make these with her eyes closed since she has made them so much throughout the years. I think what makes them so yummy is the filling that she puts inside. I seriously have to control myself not to eat too many of them.
I decided it was time to learn how to make them since I guess I can’t rely on her to supply them the rest of my life. I took her recipe and gave it a try. I thought for my first time I did a pretty good job. The hardest part is making the puff itself. You have to be careful as to how much egg you actually add so it isn’t too runny or it isn’t too thick.
I love how light and creamy these turned out. A must for me too is drizzling the chocolate glaze on top. The combination is absolute perfection! Even though I know how to make them now, I still want her to make them for the family parties since she is really the pro!
- Puffs:
- ½ cup water
- 4 Tbs. butter
- ½ cup flour
- ½ tsp. sugar
- ¼ tsp. salt
- 2 eggs, beaten
- Filling:
- ½ pint whipping cream
- 1 small box instant French Vanilla pudding
- ½ cup milk
- Glaze:
- 4 Tbsp. butter
- 2 Tbsp. cocoa
- 2 Tbsp. milk
- 2 cups powdered sugar
- Preheat oven to 400 degrees.
- LIne a cookie sheet with parchment paper.
- For the puffs, heat ½ cup water, butter (cut into slices), sugar and salt to a boil.
- Stir in flour until the mixture forms a ball.
- Remove from heat and let cool for a couple of minutes.
- Beat in in eggs one at a time. Watch to make sure it isn't too runny.
- Drop on to the lined cookie sheet using a spoon and making them in a circle. (or you can use a pastry bag to swirl them on to the pan). You can get about 12 regular sized puffs on one pan.
- Bake for 15 minutes at 400 degrees, then turn down to 350 degrees and bake another 5-10 minutes depending on your oven. Don't over cook.
- Cool.
- Cut a slit in each puff half way.
- Make the filling by whipping together the milk, whipping cream and pudding together until thick.
- Put filling in a pastry bag and squirt into the middle of each puff. You can add as much as you like. You could also just spoon it in if you like.
- To make the glaze, heat the butter, cocoa, milk and sugar together in a small pan. Whisk it to a nice consistency once heated through.
- Drizzle the chocolate over the tops of the cream puffs. Add as much or little as you like.
- ENJOY!
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Ahhhh. How many eggs?
Hi Susie,
I think we may have fixed it in the recipe card, but check and let me know. The recipe does call for 2 beaten eggs though. 🙂 thanks for letting us know.
-Becky
The recipe doesn’t show any eggs but it says to put them in. How many?
Hey Jessica,
Are the eggs still not showing up? We have that there are two on the recipe card, but we’ve had a few comments saying that they are not listed. Let me know if you can see them on there now.
Thanks,
Becky
If you beat the whole egg in, one at a time, how can you WATCH IT from being too runny?? Both eggs would be in the mixture already and it would be too late.
Would it be better to___ beat one egg at a time and then put it in? Then for the last egg, you could control the mixture from being too runny. also how do you figure out if it too runny? What consistency should it be. Do you have a video? I have tried other recipes without success and would like to try yours but I am not sure of above. Thank You.
Hi Lorraine, I beat the eggs before hand and just add the eggs as I mix. So you may not have to add all of it, but I usually do. You could beat one at a time but you will need more than one egg. You want the consistency to be like a thick cake batter, so when you pour out your puffs on to your pan they will hold their shape somewhat.Sorry we don’t have a video, We hope to start adding videos soon. Let me know if this works for you, Cream puffs do take a little practice but they are worth it!
Thanks for following us..
please reply above, any idea’s on this??
Lorraine