Monday, July 25, 2011

How to make cream puffs

For the creme puff shells:

A stainless steel pot(do not use non stick)
1 cup of water
1 cup of pre-sifted all purpose flour
1/2 a cup of butter flavored shortening that has been cubed
1/4 tsp plus a pinch of salt
1/2 T. of sugar
4 extra large eggs

For the filling:

I just noticed that the filling recipe I had here needed to be doubled so if it looks slightly different then how you remembered it, that's because it is! Sorry!!

2 boxes of INSTANT french vanilla pudding(not vanilla buddy, FRENCH VANILLA) mixed with 3 cups of cold whole milk

1 cup of heavy whipping cream
1 tsp of good vanilla extract
1/2 T to 1 T. of powdered sugar(you may omit the extra powdered sugar altogether, if you'd like)

Things you will need for piping and filling the shells are:

Tip #12(made by Wilton) to pipe the shells onto baking sheet
Tip #22(also made by Wilton) to fill the shells
2 Disposable piping bags(they come in packages of 12, 24, or 100 at,Michael's or some grocery stores)
A large baking sheet
Reynolds parchment paper
Paper towels for easy clean up

Preheat your oven to 425 degrees.

In a bowl mix 3 cups of cold whole milk with 2 packages of FRENCH vanilla pudding. Beat for 2 minutes. In another bowl(preferably chilled) or using your stand mixer, beat your heavy whipping cream until soft peaks. Add in your powdered sugar and vanilla extract and continue to beat until stiff peaks form. Fold your french vanilla pudding in with your whipping cream and refrigerate for later use. It's best to make your filling the night before.

Measure out your 1 cup of flour and set aside. Place cubed shortening ,salt, sugar, and water in pot and bring to a quick rolling boil. Dump in your flour ALL AT ONCE. Turn off heat and continue to stir until dough starts to form a ball. Remove from heat and allow to cool slightly before next step.

Beat in your eggs one at a time, making sure each one is nicely incorporated before adding in the next. Once all of your eggs are in the dough, continue to beat the dough for a good couple of minutes. When you lift the beater, the dough should stream down nicely(but not too fast) into your bowl, leaving a so called "V" shape at the end of the beater.

Place a piece of parchment paper on a large baking sheet. Place a small amount of dough on all four corners of the parchment paper to keep it from sliding around.

Place your dough in a disposable pastry bad fitted with Wilton's #12 tip. Pipe your shells using a circular motion, giving them height as you swirl up. Space your shells at least 1 inch apart from each other.

Bake in your preheated 425 degree oven for 14-15 minutes and then... DROP THE TEMP DOWN TO 350 DEGREES for another 14-15 minutes!! DO NOT OPEN YOUR OVEN DOORS FOR ANY REASON!!!

Once shells are done, remove from cookie sheet and allow to cool before filling.

Take your paring knife and pierce the sides of the shells to allow for easy filling. If you are right handed, pierce the right side of each shell so you don't forget where you have pierced a whole in each one. Take another disposable bag and fit it with Witlon tip #22. Add in your COLD filling into the piping bag and begin to fill each shell. LESS IS MORE!! Have a clean dish towel or paper towels handy just in case it get's messy. Wipe the tip often for a cleaner fill. And try not to lick any filling off of the creme puff or your fingers during this time. It really isn't sanitary if you plan on feeding others. :)

Total baking time: 28-30 minutes.

Please visit my new channel on youtube to learn how I make these delicious mini cream puffs!!


  1. Well done. This was my first attempt at making cream puffs and I decided to make them adding to my christmas cookie gifts. They came out perfect and delicious. Recipe is very easy to follow! Thank You!!

    1. Thanks Susan! I'm glad they worked out so well for you! I hope you have a Merry Christmas! :)

    2. Hi

      Today, I?m back with more metabolism-boosting tips from Metabolic Cooking authors Dave Ruel & Karine Losier

      This time with NINE fat incinerating salad dressing ingredients:

      All Natural Dijon Mustard can actually have a profound effect on metabolism, even at rest, as well as improving overall digestion and nutrient utiliization.

      Apple Cider Vinegar aids in weightloss by detoxifying the liver, increasing metabolism, and supressing hunger levels!

      White and Red Wine Vinegar have been shown to improve blood sugar levels, reduce insulin, and slow digestion.

      And if that wasn't enough, other herbs and spices such as ginger, garlic, lemon, cayenne, basil, parsley, and thyme have all been shown to have significant metabolism-boosting properties as they stimulate your taste buds to boot!

      Fact is, when you learn how to cook with the right ingredients, you can really begin to enjoy both the fat-burning properties and the ultimate flavor of the foods you use to slim your waist.

      And that's exactly what Dave and Karine have put together in the Metabolic Cooking series -- more than 250 mouth-watering, fat-annihilating recipes for you to choose from. And of course, they also have many fat burning salad dressing recipe!

      Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!



  2. will it get soggy if i left it in the fridge over night?

    1. It will be soft...not as much soggy. I would still recommend baking the shells and making the filling ahead of time, then on day of, fill them and serve immediately.

  3. if i use french vanilla jello brand pudding, is it 2 BIG boxes or 2 SMALL boxes?

  4. can i use a le creuset dutch oven or it has to be a steel pot for the shells?

  5. Can i replace the shortening with butter?

  6. Do i have to use whole milk?

    1. No, you don't have to. But the consistency will be slightly thicker when using whole milk.

  7. Is there any home made substitute for instant french vanilla pudding and heavy whipping cream? thanks

  8. Thank you very very very much for the recipe and the video. There is a pho place (Pho Than Brothers) on Broadway on Capitol Hill (Seattle) where they sell these by the dozen, and man, do i love them!!!

    You're very pretty, by the way :)

  9. I don't know why I followed exact same procedure but mine dint rise well. They stayed yellow in color and dint turn brown. What would be the problem ?I gave 10 to 25 mins next they started burning from the bottom. If there's a place I can send u pic as well. I will try again but really disappointed. :(

    1. This sounds like your oven wasn't hot enough when you put them in. Intense heat should make them puff (as the air inside expands) and form a crust quickly. Make sure your oven is at 425-450 when you start. You must use a thermometer to be sure. Ovens can lose their calibration. Try putting the puffs a bitter higher in the over (away from the heat) and double the tray you are cooking on. I.e., put one baking sheet on top of another.

  10. I loved making these a while back. Thank you for sharing your recipe with the world. But would you know how the recipe would look like if I were to cut the amount of cream puffs I wanted to make into half of original recipe?

  11. This comment has been removed by the author.

  12. This comment has been removed by the author.

  13. You should slowly whisk the cream this would help you to reduce the flattering you can add the flavoring or sugar once the cream tend to thicken you are also in need to increase the speed once vanilla or sugar is incorporated into the cream says
    Online Cake Delivery in Chennai .


Designed with love by BDD