Servings: 12 people
Calories: 130kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Baking sheet
- Pot for boiling
- Pastry bag (optional)
Ingredients
- 2 3.5-ounce packages instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Instructions
- In a mixing bowl, combine the vanilla pudding mix, heavy cream, and milk. Whisk until smooth and creamy. Cover and chill in the fridge.
- Preheat your oven to 425°F (220°C). In a large pot, bring the water and butter to a rolling boil.
- Add the flour and salt to the pot, stirring constantly until the mixture forms a cohesive ball. Transfer the dough to a mixing bowl and let it cool slightly.
- Beat in the eggs one at a time until fully incorporated and the dough is glossy and smooth.
- Drop tablespoonfuls of dough onto an ungreased baking sheet, leaving space between each puff. Bake for 20–25 minutes until golden brown.
- Once cooled, split the puffs and spoon in the chilled pudding mixture, or use a pastry bag to fill them.
Notes
For variations, sub in chocolate pudding mix for a richer flavor or coconut cream and plant-based butter for a dairy-free option. Dust the finished puffs with powdered sugar, drizzle with melted chocolate, or garnish with fresh berries for a beautiful presentation. Store unfilled shells at room temperature for up to 2 days, and keep the filling in the fridge. Assemble before serving for best results! If freezing, keep unfilled shells and reheat briefly in the oven to regain crispiness.
Nutrition
Calories: 130kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 40mg | Potassium: 50mg | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg
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