Cream Puffs
Easy to make cream puffs with a rich cream cheese filling
Ingredients
Choux Dough
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter, salted
- 1 cup all purpose flour
- 4 large eggs
Filling
- 4 oz cream cheese room temperature
- 2 cups whole milk or 2%
- 5.1 oz instant vanilla pudding
- 2 cups whipped topping thawed
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium-sized saucepan, melt the butter in the water and milk over medium heat. Bring just to a boil and remove from heat and add the flour all at once stirring vigorously with a wooden spoon until the flour is incorporated. Place back over medium heat stirring constantly for a minute or 2 to release extra moisture and the mixture comes together into a smooth, shiny dough that pulls away from the sides of the pot and a thin film forms on bottom of your pot.
- Remove the dough from the heat and place into the bowl of your stand mixer. Turn mixer on and beat dough at medium speed for 2 minutes to cool the dough. Then, add the eggs one at a time, after each addition until the dough is smooth and glossy and a thick ribbon when pulled up.
- Transfer the dough to a piping bag or a ziplock bag with a corner cut off. Place a dot of dough under each corner of your parchment paper to hold it down while piping. Pipe mounds of dough about 1 1/2 inches in diameter and 1/2 inch high and 2 inches apart onto the prepared baking sheet. Avoid making peaks if this happens with a slightly wet finger push the peak down. Bake the cream puffs in the preheated oven for 20-25 minutes or until they are golden brown and puffed up.
- Remove from oven and cool on wire racks.
- While the cream puffs are cooling make your filling. In a large bowl beat the cream cheese until light and fluffy. slowly drizzle in the milk about a 1/4 cup at a time. You want to add milk slowly so your cream cheese doesn't get lumpy. Then add your dry pudding mix and beat well. Add your cool whip and beat well.
- Transfer filling to a pastry bag and insert tip into each cream puff and with steady pressure on your bag fill each cream puff. You will notice the cream puff feeling heavy and filling will start to come out the hole. With excess felling off. Repeat with each cream puff and serve immediately. You can also cut each cream puff in half and generously fill bottom half with filling and place top back on.
Notes
These are best served immediately, however they keep in the refrigerator tightly covered for 3 days. Freeze in airtight container for 3 months.
Nutrition
Serving: 2cream puffCalories: 160kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 59mgSodium: 96mgPotassium: 84mgFiber: 0.2gSugar: 9gVitamin A: 185IUCalcium: 55mgIron: 0.5mg
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