These cream puffs are unlike anything you’ve ever eaten before. The secret to my mother’s famous cream puffs lies in their incredible filling. Some people try to leave out the sweet custard filling. Not this time. This filling is custard-based, but you simply can’t go wrong with the addition of heavy whipped cream.It’s rich, delicious and has everything a creamy dressing should be! The bowls are also extremely lightweight, making them the perfect container to store all that delicious cream! You can even make the shells ahead of time and freeze them! The cream can also be prepared the day before. Then just top it up before serving.I also filled them the day before and the next day they were perfect. I would simply avoid using powdered sugar as it can become unpleasant in the fridge.
- 1 stick butter (8 tablespoons)
- 1 cup water
- 1 teaspoon vanilla
- 4 eggs
- 1 c flour
- FAMOUS FILTRATION:
- 1 quart cream
- 1 package (3.4 ounces) instant vanilla pudding
- ⅓ cup milk
Bring butter, water and vanilla to the boil.
Add the flour and mix continuously until it comes off the heat and forms a ball.
Remove from oven and allow to cool.
Add 4 eggs one after the other until a homogeneous mixture is formed.
Come to TBake on a baking tray lined with baking paper
at 200 degrees for about 25-30 minutes.
Cut in half and squeeze or fill with mom’s dressing.
Dust with powdered sugar.
Beat the cream, pudding powder and milk in a mixer until fluffy, similar to whipped cream!
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