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Giant Cream Puffs

GooseberryPatch's picture
You won't believe how delicious these Giant Cream Puffs are, or how easy they are to make! Vickie & Jo Ann show you step by step how to create these impressive desserts!
Ingredients
For choux dough
  Water 1 Cup (16 tbs) (For Choux Dough)
  Butter 1⁄2 Cup (8 tbs) (For Choux Dough)
  All purpose flour 1 Cup (16 tbs) (For Choux Dough)
  Salt 1⁄4 Teaspoon (For Choux Dough)
  Eggs 3 Medium (For Choux Dough)
For the filling
  Instant vanilla pudding mix 3 1⁄2 Ounce (For the Filling)
  Heavy milk 1 Cup (16 tbs) (For the Filling)
  Whipping cream 1 Cup (16 tbs) (For the Filling)
For garnishing
  Chocolate 4 Tablespoon, melted (for garnishing) (Optional)
  Powdered sugar 4 Tablespoon (for garnishing) (Optional)
Directions

GETTING READY
1. Preheat the oven to 400 F.
2. Line baking sheet with parchment paper.

MAKING
3. In a large saucepan, place together water and butter, and bring to a boil.
4. Take pan off the heat and stir until butter melts.
5. Add in flour and salt and mix until dough comes away from sides of saucepan.
6. Transfer the dough in a bowl, add eggs one at a time, beat well after each addition
using hand blender.
7. On a parchment lined baking sheet, place 8 dough dollops using an ice cream scoop, keeping some space between each.
8. Smooth tops of dough with a finger dipped in cold water.
9. Bake in oven, for 30 to 35 minutes, or until golden.
10. Leave the puffs for several minutes in oven with oven door open; then cool on a wire rack.
For Cream Filling
11. In a medium bowl, beat together pudding mix and milk using an electric mixer on medium-high speed; set aside.
12. In another bowl, beat whipping cream until soft peaks form.
13. Lightly fold whipped cream into pudding mixture cover and refrigerate until chilled.

FINALIZING
14. Fill the cream filling in a piping bag.
15. Using a serrated knife, slice puffs open, pipe bottom part of puff with cream filling and place the other part on top.

SERVING
16. Garnish with a sprinkle of powdered sugar or a drizzle of melted chocolate and serve.

TIPS
You can also fill the dough in a piping bag and pipe the dough, instead of using ice cream scoop.
To fill the piping bag, easy way is to put piping bag in a glass, and fill with filling to be piped.
Serve within one hour of filling with cream or Puffs will go soggy

Things You Will Need
baking sheet
parchment paper

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Flour
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
8
Subtitle: 
Choux Puffs

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