Side Pannel
Boston Cream Puffs
Boston Cream Puffs
- Recipe Submitted by maryjosh on 10/15/2018
Ingredients List
- Heavenly Boston Cream Puffs
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 4 eggs
- Heavenly Boston Cream Filling
- 2 small boxes instant vanilla pudding 3.4 oz each
- 1 & 2/3 cups cold whole milk
- 8 oz or 2 cups of whipped cream fresh or tub
- Heavenly Chocolate Icing
- 1 cup chocolate chips or chopped semisweet chocolate
- 1/2 cup heavy whipping cream
Directions
Preheat oven to 375 degrees
In a pan, add butter and water and bring to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan, forming a soft ball.
Remove from heat and cool for a couple of minutes
Using a mixer, beat in eggs one at a time until all mixed in.
Beat mixture until smooth and has elasticity.
Drop by 1/4 cup or using a large cookie scoop onto ungreased cookie sheet or parchment paper.
Bake 25-30 minutes, and make sure they are done and not under-baked.
Poke or slit a small hole in each top of the cream puff to let the air escape.
Allow to cool.
Heavenly Cream Filling
Beat milk and pudding mix with a whisk or mixer for 2 minutes.
Gently fold in whipped cream. Let stand 5 minutes.
Slice the cream puffs in half and fill with the chilled pudding mixture.
Heavenly Chocolate Icing
In small sauce-pan or microwave bowl, add chocolate chips or chopped semisweet chocolate and heavy whipping cream and heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and whisk together until the chocolate is melted and the icing is smooth.
Pour a spoonful or two or three onto each cream puff.
Serve immediately; or refrigerate for up to several hours.
In a pan, add butter and water and bring to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan, forming a soft ball.
Remove from heat and cool for a couple of minutes
Using a mixer, beat in eggs one at a time until all mixed in.
Beat mixture until smooth and has elasticity.
Drop by 1/4 cup or using a large cookie scoop onto ungreased cookie sheet or parchment paper.
Bake 25-30 minutes, and make sure they are done and not under-baked.
Poke or slit a small hole in each top of the cream puff to let the air escape.
Allow to cool.
Heavenly Cream Filling
Beat milk and pudding mix with a whisk or mixer for 2 minutes.
Gently fold in whipped cream. Let stand 5 minutes.
Slice the cream puffs in half and fill with the chilled pudding mixture.
Heavenly Chocolate Icing
In small sauce-pan or microwave bowl, add chocolate chips or chopped semisweet chocolate and heavy whipping cream and heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and whisk together until the chocolate is melted and the icing is smooth.
Pour a spoonful or two or three onto each cream puff.
Serve immediately; or refrigerate for up to several hours.
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