Heavenly Boston Cream Puffs

Cream puffs, themselves are super easy to make. I remember making them for the first time as a tweener, and was shocked how easy they were to prepare.

I think if there is one lesson to be learned from making cream puffs, it’s to make sure you don’t under-bake them, or they will deflate after a few minutes of being pulled out of the oven.

Bummer! You know I like to under-bake, but these puffs are not one of those desserts to do that with because you’ll end up getting an eggy-texture-type cream puff.

Ingredients

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

0px 0px 0.25em; padding: 0px; text-align: justify; vertical-align: baseline;">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

Instructions

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.
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For full recipes : www.thebakingchocolatess.com