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Cream Puffs with French Vanilla Cream Filling
Cream Puffs with French Vanilla Cream Filling

Before you jump to Cream Puffs with French Vanilla Cream Filling recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.

Enjoying healthy foods tends to make all the difference in the way we feel. We tend to feel way less gross when we increase our consumption of wholesome foods and reduce our consumption of unhealthy foods. A salad helps us feel much better than a piece of pizza (physically at any rate). Selecting healthier food choices can be difficult when it is snack time. Shopping for snacks can be a challenge because you have countless options. Here are some healthy snacks which you can use when you need a quick pick me up.

If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning. Eating on the run may be healthier with wholesome chips and crackers. Whole grains are usually better than highly processed grains found in white bread.

You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to cream puffs with french vanilla cream filling recipe. To cook cream puffs with french vanilla cream filling you need 18 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to cook Cream Puffs with French Vanilla Cream Filling:
  1. Get cream puff shells
  2. Use 1/2 cup milk, any type you have I use 2%
  3. Take 1/2 cup water
  4. Use 4 oz butter, which is equal to 1/2 cup or 1 stick
  5. Provide 1 cup all-purpose flour
  6. Take 4 large eggs, at room temperature
  7. Provide 1/4 tsp salt
  8. You need 1 tsp granulated sugar
  9. You need cream puff filling
  10. Take 1 1/2 cup heavy whipping cream
  11. Get 1 cup milk,any type you have I used 2%
  12. Use 1 (3.4 ounce) box French Vanilla instant pudding dry mix. I used Jello brand. If you can not find French vanilla you can substitute with vanilla instant pudding
  13. Get 1 tsp vanilla extract
  14. Use chocolate glaze
  15. Prepare 1/2 cup heavy cream
  16. Take 8 oz semi sweet chocolate, chopped (chocolate chips can be used)
  17. You need garnish
  18. Prepare sprinkles or shaved white chocolate depending on season or event!
Steps to make Cream Puffs with French Vanilla Cream Filling:
  1. Make cream puff shells
  2. Preheat oven to 400. Line a cookie sheet with parchment paper.
  3. In a medium heavy saucepan add water, milk, butter,salt and sugar.Bring to a boil.
  4. Remove from heat and add flour all at once. Return to low heat and stir vigorously for about 1 minute until it forms a ball. Remove from heat And cool 5 minutes
  5. Beat in eggs, one at a time and beat until glossy about 1 to 2 minutes
  6. Drop by heaping tablespoons on prepared parchment paper about 2 inches apart.
  7. Bake sour 20 to 23 minutes until puffed, golden and dry looking. They should sound hollow when lightly tapped. Insert a skewer in each puff to vent. Cool.compeatly on wire rack.
  8. Make cream puff filling
  9. Whip heavy cream in a large chilled bowl until soft peaks form, add vanilla. Keep at soft peaks, it will be whipped more with the pudding
  10. Working quickly combine milk and pudding mix.
  11. Immediately combine pudding/milk mixture with whipped cream, beat until combined and has firm peaks about 1 minute.
  12. Fill cream puffs
  13. With a small sharp knife cut a,small opening I top of puff, remove any soft loose part, if needed, from inside to have a clean hollow middle
  14. Pipe or spoon in cream filling to fill puff.
  15. Replace cream puff top. Refrigerate cream puffs.
  16. Make chocolate glaze
  17. Heat cream just to a simmer, remove from heat add chopped chocolate. Let sit undisturbed for 1 minute then stir until smooth
  18. Spoon chocolate glaze over filled cream puffs while warm. Add garnish on warm cnocolate so it sticks. Refrigerate until chocolate is set. Keep and serve chilled

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