These luscious little beauties must have come from heaven. If I were in heaven, these would definitely be on the menu. So sublime!!! So delightful, enchanting, divine, blissful and even breath-taking!
I absolutely, adore cream puffs. They excite me so! OHHH EMMM GEEE! Heavenly Boston Cream Puffs, I need to devour you. All of you. Every. last. bite. thank. you. I. need. more. <3
Cream puffs, themselves are super easy to make. I remember making them for the first time as a tweener, and was shocked how easy they were to prepare.
I think if there is one lesson to be learned from making cream puffs, it’s to make sure you don’t under-bake them, or they will deflate after a few minutes of being pulled out of the oven.
Bummer! You know I like to under-bake, but these puffs are not one of those desserts to do that with because you’ll end up getting an eggy-texture-type cream puff. Bah!!
This delicious pastry dessert that is filled with a cream filling has it’s own special day each year on January 2nd, known as, ta-da!!!! National Cream Puff Day! I’m a little late. Sorry…but, as they say, better late than never, right?
Cream puffs are a French dessert pastry, filled with whipped cream, pastry cream, ice cream, pudding or custard. Toppings include such delights as chocolate sauce, caramel sauce or even dusted with confectioner’s sugar.
You could also try this “tried and true” State Fair Cream Puffs, or these Cream Puffs with Vanilla Ice Cream and Chocolate Sauce. But, I highly recommend this recipe!
Loving fluffy, creamy and delish? You might love too!
These Heavenly Boston Cream Puffs will have you licking every last drop! Trust me, the plate is lickable!
Here’s the recipe! 😉 Enjoy!
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 2 small boxes instant vanilla pudding 3.4 oz each
- 1 & 2/3 cups cold whole milk
- 8 oz or 2 cups of whipped cream fresh or tub
- 1 cup chocolate chips or chopped semisweet chocolate
- 1/2 cup heavy whipping cream
Preheat oven to 375 degrees
In a pan, add butter and water and bring to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan, forming a soft ball.
Remove from heat and cool for a couple of minutes
Using a mixer, beat in eggs one at a time until all mixed in.
Beat mixture until smooth and has elasticity.
Drop by 1/4 cup or using a large cookie scoop onto ungreased cookie sheet or parchment paper.
Bake 25-30 minutes, and make sure they are done and not under-baked.
Poke or slit a small hole in each top of the cream puff to let the air escape.
Allow to cool.
Beat milk and pudding mix with a whisk or mixer for 2 minutes.
Gently fold in whipped cream. Let stand 5 minutes.
Slice the cream puffs in half and fill with the chilled pudding mixture.
In small sauce-pan or microwave bowl, add chocolate chips or chopped semisweet chocolate and heavy whipping cream and heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and whisk together until the chocolate is melted and the icing is smooth.
Pour a spoonful or two or three onto each cream puff.
Serve immediately; or refrigerate for up to several hours.
For Heavenly Cream Filling, you can substitute 8 oz light or regular sour cream or Vanilla Greek yogurt for the whipped cream if you want.
You can also omit the Chocolate icing and sprinkle with confectioners sugar.