Cream Puffs


Chocolate and vanilla cream puffs.

The first time I made these I made them completely from scratch. This time around I took a shortcut with the filling. Instead of using a burnt sugar custard that requires a whole dozen egg yolks I used instant pudding mix and whipped cream. Read on for the recipe!


Cream Filling

  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 (3.4 oz) package instant chocolate pudding mix
  • 1 (8 oz) tub whipped cream
  • 2 cups milk

Puffs (Cream Vessels)

  • 1/2 cup butter
  • 1 1/4 cup water
  • 1/4 teaspoon salt
  • 1 1/3 cup all-purpose flour
  • 4 eggs, beaten


  1. Mix together instant vanilla pudding mix and milk.Β (I added a 1/2 teaspoon of vanilla extract to my vanilla filling.) Carefully fold, not mix, in 1/2 tub of whipped cream. Cover and refrigerate to set. Repeat with chocolate pudding mix.
  2. Preheat oven to 425 F (220 C).
  3. Place water and butter in a large pot and bring to a rolling boil. Stir in flour and salt all at once. Remove from heat. Mix until the mixture forms a ball and leaves the side of the pot. Cool slightly.
  4. Transfer the dough to a large mixing bowl. Gradually add the beaten eggs, beating well after each addiction, until smooth thick paste is formed. Drop by tablespoonfuls onto an ungreased baking sheet. ImageImage
  5. Bake for 20 to 25 minutes until golden brown.
  6. Remove from oven and make a slit in each one to allow the steam to escape. Bake for an additional 5 minutes.
  7. When the puffs are cool fill them with the pudding mixture. You can use a pastry bag to pipe the filling into the puffs.

My weapon of choice.

Dig in!
  1. cht7 said:

    Love cream puffs! Thanks for sharing.

    • Anna said:

      Thanks for the comment! Hope you like the recipe! :)

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