Cream Puffs

My first cream puff experience was at Beard Papa’s, let me just say…by far they serve THE BEST cream puffs. I always wondered about what make the puff to puff, just recently; I was inspired, my co-worker brought me some of her mom’s cream puffs to try, I asked for her recipe, couldn’t believe it’s that simple, who would have known. I made a small adjustment to the recipe to have that milky and eggy taste. Enjoy!

Ingredients:

Puff:

1 cup flour 
1/2 cup (1 stick) unsalted butter 
1 cup of milk 
4 eggs 

Pinch of salt

Cream Filling:
1 cup vanilla pudding use Jell-O instant pudding 
1 quart of half and half

Directions:

1.    Mix together vanilla pudding mix and half & half. Set aside in the fridge until the puff is ready for filling.

2.   Preheat oven to 400 degrees F, line baking sheets with parchment paper.

3.   Place milk and butter in a saucepan and melt over medium heat. Once the butter is melted turn off heat and dump in flour and salt, mix until the mixture is smooth. Transfer dough to a food mixer and let it cool for about 5 minutes. Turning on mixer at a medium speed then add the eggs one at a time, until all the eggs are incorporated and the dough is smooth.

4.   Transfer the dough into a piping bag, and pipe out any size you desire.

5.    Bake for about 20-25 minutes or until the puffs are golden brown. Remove from oven place onto cooling rack; let them cool completely before filing. 

6.  Dust some power sugar before serving.