These bring me back to the 90’s… and not just because they are made with Crisco.
The shells are easy to make with just a couple ingredients mixed on the stovetop, then piped onto a sheet pan to bake.
Meanwhile, you can whip up the filling, made with instant vanilla pudding mix.
Whipped until thick, this version is way more flavorful than recipes that call for just whipped cream.
Once the shells are cooled, just slice them open and stuff generously with the filling. Easy as that!
Vanilla Cream Puffs
- 1 cup water
- 1/2 cup shortening
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 1 pint heavy cream
- 1 pint milk
- 2 packages instant vanilla pudding
Preheat oven to 450 F.
In a large pot, bring the water and shortening to a boil.
Once boiling, turn off heat and add flour and salt, mixing vigorously with a hand mixer until all is combined.
With mixer on, add one egg at a time. Beat until all eggs are combined and the mixture is smooth.
Spoon mixture by the tablespoon onto a parchment lined baking sheet. (Alternatively you can use a pastry bag and pipe a dollop onto parchment lined baking sheet.) Leave several inches between each pastry, as they will puff up in size, more than doubling.
Bake at 450 for 10 minutes, then reduce heat to 400 and bake another 15 minutes until just starting to turn golden. (Bake time will vary by oven and the size of your cream puffs.)
Once cooled, cut each pastry shell through the middle and fill with vanilla cream.
For the Filling
Mix all ingredients and beat together until fluffy.
Fill each pastry puff with a generous amount of filling.
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