A favorite childhood recipe that I learned in Kitchen Kapers taught by Mrs. Prince when I was just 10 years old. The original recipe uses the vanilla cream pudding with the chocolate frosting, but you have an option to Choose-Your-Own-Adventure below.
Makes 30 small cream puffs if using a teaspoon or 20-25 large cream puffs if using a tablespoon to drop dough onto cookie sheet. Recipe may be doubled.
Ingredients:
Puffs:
- 1 cup water
- ½ cup unsalted butter (1 stick)
- 1 cup all purpose flour
- ½ tsp salt
- 4 eggs
Filling (two options):
Vanilla Cream Pudding:
- 1 large package vanilla Jello Instant pudding mix (can use another flavor)
- 2 tsp vanilla extract
- 2 cups whipping cream (in carton)
- 1 cup half and half
-or-
To make Profiteroles instead of Cream Puffs:
- Ice Cream flavor of your choice
Chocolate Topping (two options):
Fudge Frosting:
- ¼ cup unsalted butter (1/2 stick)
- ¼ cup milk
- 2 squares unsweetened chocolate
- 1 cup powdered sugar
- 1 tsp vanilla extract
-or-
Chocolate Glaze:
- 1/2 cup to 1 cup Ghirardelli Chocolate Melting Wafers (or chocolate chips)
Equipment:
- 3 qt saucepan
- Small bowl
- Wooden spoon
- Measuring cups and spoon
- Silicone mat / parchment paper lined cookie sheet
- Stand or electric hand mixer
- Large mixing bowl
- Medium microwave safe bowl
- Paper cupcake liners
Instructions:
Preheat oven to 400 degrees F.
Puffs – In a separate small bowl, add flour and salt and mix. In a large saucepan, heat water and butter to a rolling bowl. Remove from heat and stir in flour mixture all at once. Stir vigorously until mixture forms a ball. Beat in eggs, one at a time and continue mixing after each egg until mixture is creamy again.
Drop dough by a spoonful onto a silicone mat/parchment paper lined cookie sheet. Bake for 30-35 minutes until golden brown (no beads of oil should be on them). Cool on wire rack.
Vanilla Cream Pudding – In a large mixing bowl, combine all ingredients and beat until thick and creamy. Set aside.
Fudge Frosting – In a microwave safe bowl, melt butter and chocolate for 30 seconds at 50% power. Stir. Return to microwave if needed. When melted, add milk and mix. Add powdered sugar until smooth. Add 1 tsp of vanilla extract and mix.
Chocolate Glaze – Melt chocolate wafers (or chips) in a microwave safe bowl for 30 seconds at 50% power. Stir. Return to microwave if needed.
To assemble Cream Puffs – Cut off the tops and pull out any filaments of soft dough. Carefully fill puffs with the vanilla cream pudding and place in a paper cupcake liner. Replace tops and drizzle with lots of chocolate!
Store cream puffs in an air tight container in refrigerator.