GIANT Cream Puffs
2016-12-31 15:32:46
Yields 6
Prep Time
1 hr 10 min
Cook Time
25 min
Total Time
1 hr 35 min
Ingredients
- 2 3.5 oz. packages instant vanilla pudding
- 2 cups heavy cream
- 1 cup whole milk
- 1 stick butter
- 1 cup flour
- 1/4 teaspoon salt
- 4 eggs
Instructions
- In a medium bowl, combine the pudding mix, cream and milk. Cover with plastic wrap and refrigerate until set, 1 hour.
- Preheat the oven to 425 degrees.
- In a large pot, melt the butter. Add 1 cup water and bring to a boil. Add in the flour and salt and stir with a wooden spoon until the mixture forms a ball. Transfer to a large bowl and using a mixer, beat in the eggs in one at a time. Transfer the batter to a pastry bag or large ziplock bag (trim a corner with scissors). Line a large baking sheet with foil and spray with pam. Pipe six circles of dough about 3 inches wide each onto the baking sheet. Bake for 25 minutes or until golden brown and centers are dry. Once shells are cooled, use a knife to slice each in half crosswise but not all the way through.
- Transfer the chilled cream to a pastry bag or ziplock bag and evenly pip about 1/4 cup or so onto the bottoms of all six pastries. Top with remaining halves.
- Serve with warm hot fudge (Sanders is my fav.).
Notes
- You can make these Cream Puffs any size you wish. If you prefer smaller, pipe heaping tablespoons onto the baking sheets and bake for 5 minutes less.
Adapted from All Recipes
Adapted from All Recipes
SALT & PREPPY https://www.saltandpreppy.com/
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