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.  
Heavenly Boston Cream Puffs

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


  1. Preheat oven to 375 degrees
  2. In a pan, add butter and water and bring to a rolling boil
  3. Stir in flour and stir vigorously over low heat until mixture leaves the pan, forming a soft ball.
  4. Remove from heat and cool for a couple of minutes
  5. Using a mixer, beat in eggs one at a time until all mixed in.
  6. Beat mixture until smooth and has elasticity.
  7. Drop by 1/4 cup or using a large cookie scoop onto ungreased cookie sheet or parchment paper.
  8. Bake 25-30 minutes, and make sure they are done and not under-baked.
  9. ..........

For full recipes : www.thebakingchocolatess.com

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