Old-fashioned cream puffs feature light, airy choux pastry shells filled with rich vanilla cream and dusted with powdered sugar IngredientsPastry Shells1 cup water½ cup (1 stick) unsalted butter¼ teaspoon salt1 cup all-purpose flour4 large eggs (room temperature) Cream Filling1 package (3.4 oz) instant vanilla pudding mix½ cup cold milk2 cups heavy whipping cream¼ cup powdered sugar (plus extra for dusting)1 teaspoon vanilla extract DirectionsMaking the Pastry ShellsPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine water, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a rolling boil until the butter melts completely Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the sides of the pan (about 1 minute) Beat in the eggs one at a time, mixing completely after each egg until the dough becomes smooth and glossy Spoon or pipe 2-inch mounds of dough onto your prepared baking sheet, leaving space between each puff Bake at 400°F for 35 to 40 minutes until they turn deep golden brown. Do not open the oven door during the first 15 minutes Poke a small hole in the side of each puff to let steam escape, then let them cool completely on a wire rack Making the Filling and AssemblingWhisk the instant vanilla pudding mix with the cold milk in a medium bowl until it thickens.Whip the heavy cream, powdered sugar, and vanilla extract in a separate chilled bowl until stiff peaks form.Gently fold the pudding mixture into the whipped cream until smooth.Slice the cooled pastry shells horizontally across the middle or pipe the filling directly inside using a small hole.Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. ( CUT THEM IN HALF AND PUT VANILLA BEAN ICE CREAM A SCOOP OR HOME MADE WHIP CREAM PUT THE TOP BACK ON AND PUT POWDERED SUGAR ACROSS THE TOP AND DRIZZLE WITH CHOCOLATE SAUCE YUMMY)

Old-fashioned cream puffs feature light, airy choux pastry shells filled with rich vanilla cream and dusted with powdered sugar IngredientsPastry Shells1 cup water½ cup (1 stick) unsalted butter¼ teaspoon salt1 cup all-purpose flour4 large eggs (room temperature) Cream Filling1 package (3.4 oz) instant vanilla pudding mix½ cup cold milk2 cups heavy whipping cream¼ cup powdered sugar (plus extra for dusting)1 teaspoon vanilla extract DirectionsMaking the Pastry ShellsPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine water, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a rolling boil until the butter melts completely Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the sides of the pan (about 1 minute) Beat in the eggs one at a time, mixing completely after each egg until the dough becomes smooth and glossy Spoon or pipe 2-inch mounds of dough onto your prepared baking sheet, leaving space between each puff Bake at 400°F for 35 to 40 minutes until they turn deep golden brown. Do not open the oven door during the first 15 minutes Poke a small hole in the side of each puff to let steam escape, then let them cool completely on a wire rack Making the Filling and AssemblingWhisk the instant vanilla pudding mix with the cold milk in a medium bowl until it thickens.Whip the heavy cream, powdered sugar, and vanilla extract in a separate chilled bowl until stiff peaks form.Gently fold the pudding mixture into the whipped cream until smooth.Slice the cooled pastry shells horizontally across the middle or pipe the filling directly inside using a small hole.Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. ( CUT THEM IN HALF AND PUT VANILLA BEAN ICE CREAM A SCOOP OR HOME MADE WHIP CREAM PUT THE TOP BACK ON AND PUT POWDERED SUGAR ACROSS THE TOP AND DRIZZLE WITH CHOCOLATE SAUCE YUMMY)