These are the best Cream Puffs and you won’t believe how crazy simple they are to make!
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The first time I ate them, I was seven weeks pregnant with my first child and we were visiting Pennsylvania for Christmas. I was doing my best to eat healthy and had not gained any weight yet. Then, out came a plate of these beautiful Cream Puffs for our first night’s dessert.
They looked incredible and I knew I had to try one. However, one turned into three. Oh well…the baby was hungry, right? When we moved to Pennsylvania for a few years, I was lucky to be able to eat this dessert at many special occasions. When my family went to visit this past Thanksgiving, my mother-in-law and I made Cream Puffs together and we had a great time! My kids LOVE them too! I always look forward to making them this yummy treat for everyone to enjoy!
Want more dessert recipes?
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- Picnic Perfect Banana Pudding
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- Make this recipe with me – on Facebook
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Tools used in this Cream Puff recipe:
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Silicone Mat: I use a silicone mat on my baking sheet practically every time I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.
Cookie Scoop: Cookie scoops are my favorite way to portion dough and batter when I’m baking. This set has 3 different sizes so I get the right amount in each scoop.
- 1/2 cup one stick butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 2 small boxes instant vanilla pudding 3.4 oz each
- 1 1/3 cup cold whole milk
- 8 oz sour cream
- powdered sugar
Preheat oven to 375 degrees
Melt stick of butter and water to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer
Beat mixture until smooth and velvety
Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
Bake until DRY, 20-25 minutes (maybe longer)
Allow cream puffs to cool completely
Mix instant vanilla pudding with whole milk until the pudding is dissolved
Add sour cream until thick
Put mixture in the refrigerator (at least an hour)
Slice the cream puffs in half and fill with the chilled pudding mixture
Sprinkle with powdered sugar
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