Cream puffs have intimated me for so many years. It took me a long time to decide to try to make cream puffs and after I did I can’t believe I waited so long! It’s insane how easy these are to make. Now I make them in different flavors multiple times a year.

I started by preheating the oven to 375 degrees. Then I got out my trusty medium saucepan. I combined butter, water, and sugar, than brought that to a boil. Once boiling I added flour and stirred until it forms a ball. Then remove from heat immediately. Next I stirred the dough until it turned smooth, than left it to sit for five minutes.

Using a standing mixer of hand held mixer I added one egg at a time. Once dough is combined I spooned into round balls on baking sheet. Bake for 25 minutes. After 25 minutes I used a wooden skewer to poke holes in bottom of puffs. Then I placed the puffs back into oven for 5-8 more minutes.

While they are cooling I made the cream filling. In medium bowl I whipped heavy cream until firm. Using a different medium bowl I beat milk, pudding mix, and almond extract on low speed for 2 minutes. Let stand for 5 minutes. Next I folded in whipped cream into pudding mixture. When Puff cool off from the oven I sliced cream puffs in half (sandwich way), then filled with cream. Lastly I Dusted the tops of each cream puff with powder sugar. Make sure to chill for at least 1 hour before serving and enjoy!

Cream Puffs

Yields: 12-14

Puffs:

1 tbs Sugar

½ cup Butter

1 cup Flour

1 cup Water

4 lg Eggs

Filling:

1 package of Vanilla pudding

1 ½ cup of Cold milk

1 tsp Almond extract

2 cups Heavy whipping cream

Topping:

1/8 cup Powder sugar

STEPS

Step 1. Preheat oven to 375 degrees

Step 2. In a medium sauce pan combine butter, water, and sugar. Bring to boil.

Step 3. Add flour. Stir till it forms a ball.

Step 4. Remove from heat.

Step 5. Stir until smooth.

Step 6. Let cool for 5 minutes.

Step 7. Using a standing mixer of hand held mixer add one egg at a time.

Step 8. Once combined spoon into round balls on baking sheet.

Step 9. Bake 25 minutes

Step 10. With a wooden skewer poke holes in bottom of puffs. Then place back into oven for 5-8 more minutes.

Step 11. While their cooling make the cream filling.

Step 12. In medium bowl whip heavy cream until firm.

Step 13. In a medium bowl beat milk, pudding mix, and almond extract on low speed for 2 minutes. Let stand for 5 minutes.

Step 14. Fold in whipped cream into pudding mixture.

Step 15. Slice cream puffs in half (sandwich way), then fill with cream.

Step 16. Dust tops with powder sugar. Chill for at least 1 hour before serving.

Step 17. Enjoy!