Cherry Cream Puffs/Regular Cream Puffs

When People Think Dessert its normally out of a box from the store. But I have a recipe that you can make that will not only impress your family but any guest too and its so fast and EASY!!!

Cherry/Vanilla Cream Puffs!

Today I made some of both! and there were so easy I would definitely make them again!

Heres what you'll need!

For the Filling
A large instant vanilla pudding mix
1 cup Cool Whip
1 1/2 cup milk

For the Cherry filling or Topping
2 Cup Cool Whip
1/4 cup Cherry Juice

********mix together with a whisk and place in the fridge******* 

For the Pastry
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
2 teaspoons Vanilla
1 Tablespoon sugar



The only 2 parts of this that I didn't take photos of was the putting together the filling(its pretty self explanatory) and the filling the puffs

So here we go!

Mix together vanilla instant pudding mix, and milk with a whisk, whisking out all the clumps till smooth. Once it starts to thicken, which it will pretty fast since your using half the milk it calls for, then add in the cup of cool whip this will make a heavy cream! Cover and refrigerate to set.

Now for the pastry's

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar, and salt until the mixture forms a ball. 

Transfer the dough to a large mixing bowl of a stand mixer

Add in the vanilla. You will mix the dough on a low speed to beat out all of the heat then you will beat in the eggs.

The Mixture should be sticky or chewy looking like taffy here's a photo

Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 10 minutes and then poke a small hole in them with a tooth pick to let out steam then bake for an additional 5 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells, its easiest to to find a weak part in the side of the pastry if your feeling them with a piping bag fill to almost bursting... the cream puff should be 2 times as heavy as when you started with the filling inside. But cutting them works too if you cut off the VERY tops and fill with your filling then recap them!

 For the topping there is several things you can do. Dust with Powder sugar, Drizzle in Chocolate syrup, or just do what I did!

WHO WOULDN'T WANT THIS DELICIOUSNESS?