Instructions
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Prepare the Dough:
In a medium saucepan, combine the butter, water, and vanilla. Bring to a boil over medium heat.
Stir in the flour all at once, continuing to stir until the mixture pulls away from the sides and forms a smooth ball. -
Cool and Add Eggs:
Remove from heat and allow the dough to cool slightly.
Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. -
Shape and Bake:
Drop large tablespoons of dough onto a parchment-lined baking sheet, spacing evenly to make about 8 large cream puffs.
Bake at 400°F (200°C) for approximately 40 minutes or until golden brown and puffed.Tip: After baking, poke a small hole in each puff with a toothpick to release steam, then return them to the oven (turned off) with the door slightly ajar. This helps prevent collapsing.
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Cool Completely:
Let the puffs cool fully before slicing and filling.
Make the Filling:
In a mixing bowl, combine the heavy cream, instant pudding mix, and milk. Beat until thick and fluffy.
Assemble and Serve:
Cut each puff in half horizontally. Pipe or spoon the creamy filling into the bottom half, then replace the top. Finish with a dusting of powdered sugar or drizzle with melted chocolate if desired.
Enjoy these dreamy cream puffs fresh — they’re sure to disappear fast!
