Cream Puffs and Profiteroles

My boyfriend requested me to make eclairs again. The eclair recipe can be found here. Since the dough to make eclairs and cream puffs are practically the same, I decided to make some cream puffs too. Cream puffs are also known as profiteroles.

There are some tricks to keeping the cream puff from collapsing through. I poke a small hole with a toothpick in each cream puff after baking them to allow some steam to escape. You could also leave the oven door ajar or opened slightly after baking to let them cool off in the oven. Either trick works, and it depends on your preference.

Ingredients:

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
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• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
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• Directions:
• In a stand mixer with whisk attachment, whisk together vanilla instant pudding mix, cream and milk until stiff peaks form. Cover and refrigerate to set.
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• Preheat oven to 425 degrees F (220 degrees C).
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• In a large pot, bring water and butter to a boil, making sure all of the butter is melted. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Pipe cream puffs or drop by tablespoonfuls onto an ungreased baking sheet lined with parchment paper.
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• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. Poke a small hole on the side of each cream puff with a toothpick.
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• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
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