French Vanilla Cream Puffs

My Easter desserts…..mini Cream Puffs!

And they were so cute on the dessert bar!

Yummy and easy Cream Puffs!

My French born sister-in-law Danielle makes these TO DIE FOR cream puffs every year at 4th of July. Everyone has come to expect and love them. She actually can’t make a different dessert or everyone gets all bent out of shape. So I have been calling her to get her recipe. I wanted to make them for Easter.

The ingredients for cream puffs are only 4….so easy!

Water, butter, flour and eggs….

Batter before adding the eggs…..I let it beat a little to let off some of the steam….

Then I added 1 egg at a time and beat for a minute in between eggs…..

The cream puff batter is like pudding…

Easy Cream Puffs: My French sis-in-law Danielle’s recipe
1 cup water
1/2 cube butter
1 cup flour
4 eggs
Heat oven to 400. Heat water and butter to a rolling boil. Stir in flour until
mixture forms a ball. Remove from heat. Let cool a bit till batter is not hot. Beat in eggs one at a time. Drop
dough 1 Tbsp size onto baking sheet using a pastry bag. Mine were about 1 3/4 inches oval x 1 1/2 and I got about 30 little cream puffs. Cook until puffy and golden. I did 14 minutes at 400 and then turned oven down to 350 for 5 minutes. I think from posts I read on other blogs 20 minutes is perfect for smaller cream puffs. Larger ones about 20 minutes at 400 and 4 minutes at 350 but watch them the last 3 minutes. Your oven might be different as I am at high altitude.

These are darling cream puffs too. I LOVED these from HERE at Land O Lakes website.

I piped the batter onto a cookie sheet covered with parchment paper….

I added a blob of cream puff batter to each of the 4 corners…then pressed the parchment paper on top. It helps
“glue” the paper down to the cookie sheets.

Here are my finished cream puffs….just out of the oven!

Now they are ready to fill with the creamy, rich pudding filling….each one was a half a handful !

Cool. Cut a slit in the side with a knife. Fill cream puffs with a pastry bag filled with the french vanilla pudding mixture. Make chocolate icing and spread over top. Keep refrigerated.
Makes 12 large or 24 small cream puffs (mine made 30 little round ones- bigger than the Costco size) I think this is a perfect dessert to bring to Easter dinner because if you have other desserts, this can be a side garnish and they are so cute and yummy too.

French Vanilla Cream Filling
1/2 pint whipping cream (smallest carton)
1 small box instant vanilla pudding
1/2 half cup milk
Whip until thick.