Giant Cream Puffs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a pan, combine 1 cup water and 1/2 cup butter and bring to a boil until the butter melts.

Add 1/4 teaspoon salt and mix until the mixture starts to come away from the sides of the pan.

Add 1 cup flour all at once and stir until well mixed and forms a dough.

Remove from heat and let cool slightly before adding eggs.

Add 4 eggs one at a time, mixing well after each addition until smooth.

Use an ice cream scoop to portion the dough onto a baking sheet lined with parchment paper, making 8 large mounds.

Pat down the dough with water to make them round.

Bake at 400°F for 30 to 35 minutes until golden brown, watching closely as baking time may vary by oven.

In a medium bowl, mix 1 package vanilla pudding mix with 1 cup milk on medium speed until thoroughly mixed.

In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form.

Gently fold the whipped cream into the pudding mixture until airy and fluffy.

Fill a pastry bag with the filling mixture.

Slice the tops off the cooled cream puffs and fill them with the pudding and whipped cream mixture using the pastry bag.

Melt chocolate bark in the microwave and drizzle over the filled cream puffs using a cut corner of the pastry bag.

Dust the cream puffs with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens