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

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If you determine that your overall health is important to you, you ought to take these tips to heart. One thing that you ought to actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to cream puffs with french vanilla cream filling recipe. You can cook cream puffs with french vanilla cream filling using 18 ingredients and 18 steps. Here is how you do it.

The ingredients needed to cook Cream Puffs with French Vanilla Cream Filling:
  1. Take cream puff shells
  2. Prepare milk, any type you have I use 2%
  3. Prepare water
  4. Provide butter, which is equal to 1/2 cup or 1 stick
  5. Prepare all-purpose flour
  6. Provide large eggs, at room temperature
  7. Get salt
  8. You need granulated sugar
  9. Get cream puff filling
  10. Use heavy whipping cream
  11. Take milk,any type you have I used 2%
  12. Get 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. Use vanilla extract
  14. Provide chocolate glaze
  15. Take heavy cream
  16. Get semi sweet chocolate, chopped (chocolate chips can be used)
  17. Get garnish
  18. Provide 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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