Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, cream puffs with french vanilla cream filling. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cream Puffs with French Vanilla Cream Filling is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Cream Puffs with French Vanilla Cream Filling is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have cream puffs with french vanilla cream filling using 18 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Cream Puffs with French Vanilla Cream Filling:
- Get cream puff shells
- Get 1/2 cup milk, any type you have I use 2%
- Prepare 1/2 cup water
- Prepare 4 oz butter, which is equal to 1/2 cup or 1 stick
- Make ready 1 cup all-purpose flour
- Get 4 large eggs, at room temperature
- Get 1/4 tsp salt
- Prepare 1 tsp granulated sugar
- Take cream puff filling
- Take 1 1/2 cup heavy whipping cream
- Get 1 cup milk,any type you have I used 2%
- Get 1 (3.4 ounce) box French Vanilla instant pudding dry mix. I used Jello brand. If you can not find French vanilla you can substitute with vanilla instant pudding
- Take 1 tsp vanilla extract
- Make ready chocolate glaze
- Prepare 1/2 cup heavy cream
- Take 8 oz semi sweet chocolate, chopped (chocolate chips can be used)
- Take garnish
- Take sprinkles or shaved white chocolate depending on season or event!
Steps to make Cream Puffs with French Vanilla Cream Filling:
- Make cream puff shells
- Preheat oven to 400. Line a cookie sheet with parchment paper.
- In a medium heavy saucepan add water, milk, butter,salt and sugar.Bring to a boil.
- Remove from heat and add flour all at once. Return to low heat and stir vigorously for about 1 minute until it forms a ball. Remove from heat And cool 5 minutes
- Beat in eggs, one at a time and beat until glossy about 1 to 2 minutes
- Drop by heaping tablespoons on prepared parchment paper about 2 inches apart.
- Bake sour 20 to 23 minutes until puffed, golden and dry looking. They should sound hollow when lightly tapped. Insert a skewer in each puff to vent. Cool.compeatly on wire rack.
- Make cream puff filling
- Whip heavy cream in a large chilled bowl until soft peaks form, add vanilla. Keep at soft peaks, it will be whipped more with the pudding
- Working quickly combine milk and pudding mix.
- Immediately combine pudding/milk mixture with whipped cream, beat until combined and has firm peaks about 1 minute.
- Fill cream puffs
- With a small sharp knife cut a,small opening I top of puff, remove any soft loose part, if needed, from inside to have a clean hollow middle
- Pipe or spoon in cream filling to fill puff.
- Replace cream puff top. Refrigerate cream puffs.
- Make chocolate glaze
- Heat cream just to a simmer, remove from heat add chopped chocolate. Let sit undisturbed for 1 minute then stir until smooth
- Spoon chocolate glaze over filled cream puffs while warm. Add garnish on warm cnocolate so it sticks. Refrigerate until chocolate is set. Keep and serve chilled
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