boston cream pie cream puffs
LOVE Boston cream pie? Then, these cream puffs are for YOU!!!! Insane!!!!
You’ll be needing…..
Vanilla Pudding Pot Piping Bag
Cream Puffs
In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 35-40 minutes. LET COOL. Slice in half and pipe or scoop in the filling. Pour on melted chocolate glaze.
Quick Pastry Cream Filling:
BEAT UNTIL CREAMY:
1 PINT HEAVY CREAM
1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING
1/3 CUP MILK
Melted Chocolate Glaze for the Tops
4 ounces butter
8 ounces dark chocolate chips
3 teaspoons light corn syrup
Microwave the butter and chocolate until smooth. Stir in corn syrup. Let sit a few minutes to thicken a bit and cool. Pour over the puffs!
Jessie B. Gaskins says
When do you cook the dough?
Hugs & Cookies xoxo says
Look in the cream puff step.:-: 400 degrees, 35 mins
Ter says
The dough was too watery, they came out looking like pitas, not cream puffs. Very disappointed was looking forward to try something new.
Hugs & Cookies xoxo says
Hmm, I have never had that happen. Did you beat it long enough?
Lee says
Can these be made in advance and frozen
Melissa says
I’ve made these several times and they’re always delicious! Getting ready to make them today for a church dinner.
Hugs & Cookies xoxo says
Love this!