Cream Puffs

Cream Puffs


Been enjoying this recipe as long as I can remember.  But have always done it by hand tried my plastic bowl for Akarsrum and as expected….awesome.  So much easier than beating in those eggs by hand.  Anyone that makes Cream Puffs knows the effort of adding those eggs into an unforgiving mixture.  These are so simple this way and never fail.

Equipment: Ankarsrum with Plastic bowl and single whips for shells then Balloons for filling.
Makes 30 Medium Cream Puffs
Preheat oven to 450 degrees
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  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1/2 tsp salt
  • 4 eggs

Bring butter and water to a boil.  Add the salt and flour all at once and stir with a wooden spoon until mixture leaves side of pan and forms a ball.  At this point break apart the ball and place into the plastic mixing bowl and with the single whips turn on low.  Add 1 egg and beat till smooth and is fully absorbed.  Do this with the remaining eggs.  When done mixture should be glossy.  Drop by tablespoon onto a parchment lined pan.  Bake at 450 for 15 minutes and them lower to 350 degrees for 20 minutes.

For filling:

  • 2 cups whipping cream.  Beat till stiff
  • 1/2 package of vanilla instant pudding
  • 1/2 cup milk
    Mix together the milk and pudding once a bit think blend into the whipped cream.  Spoon into cooled shells and enjoy.  Can freeze the shells and fill later.
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