Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These delightful bunny cream puffs will make young and old smile. They taste great too!
Heat oven to 400°F.
Combine water and butter in 2-quart saucepan. Cook over medium heat 4-7 minutes or until mixture comes to a full boil.
Reduce heat to low; stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 35-40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Prepare pudding mix, using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate up to 4 hours or until serving time.
Create bunnies by cutting off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut-sides into decorator sugar for ears. Using toothpicks, attach sugared marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.
Fill bottom half of cream puff with 1/3 cup filling just before serving. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.
Dietary Fiber: 0g
I made the cream puffs for the first time ever, and they were really easy! I didn't bother with the filling or decorating, as I used ice cream and Fudge sauce like Sanders in Michigan served fro years. Yummy!!
oh i love all these recipes cant wait to try them. thank you sharon foster
Hi everyone! These look adorable to make, but I'm wondering something. Is it possible to use the already made pudding (those ones in pudding cups) and whip in the whip cream?? Is that possible to do? that would save a step and wondering if anyone has tried it that way? If so, please let me know and how it came out or if you needed to tweak the recipe. Thanks everyone!
These look adorable and I'd like to make them, but do you have to fill and decorate them "just before serving" like the recipe says? Can I make them up Saturday evening or Sunday before company arrives for Easter dinner?
I agree they weren't the easiest things to make but they were very good
From the Test Kitchens...The bunnies do take a little longer to decorate and so are best to make when you have some time rather than at the last minute. If the marshmallows are cut crosswise, from one long straight side to the other, the marshmallow should fan out so the slice forms a ear.
From the Test Kitchens...Hope you had fun making the bunny cream puffs for Easter. It is important to cut the marshmallows crosswise, from one straight side to the other, rather than from rounded- side to the other.
These taste wonderful. I made these with sugar free vanilla pudding & sugar free cool whip.But putting them together was a problem. I couldn't get the whiskers to stick, so I made little smiley faces and I couldn't figure out how to cut the ears. So I just wedged the marshmellows out and sprinkled the colored sugar on the sticky part. Please give better directions on decorating.But the receipe was a winner, and they were cute for Easter,although not as cute as the picture.
They were cute, tasty, and went fast. Before they disappeared there was some debate over whether they looked like bunnies, mice, or cats - reflecting the decorating skill level of my family! We really liked the recipe and would definitely make them again.This was an interesting dough to make, since I had never made cream puffs before. Like Lillian below, I also substituted French vanilla pudding. The filling wasn't as stiff as I would like. I wish I knew how to fix that. I used chocolate coated toothpicks for whiskers, but next time I would use chocolate covered pretzels. I also made them about half the size. With so many good things to eat on Easter, it seemed like a good idea to make smaller tasty treats.
OMG!!!!! I used to make cream puffs about 20 yrs. ago, but lost the recipe. I was so pleased to find this one. I didn't make the bunnies, just the cream puffs. What a hit. My son's family loved them. Easy to make and well worth the effort.
i made them for easter dinner and they were a hit...i was a little disappointed because mine looked more like easter mice than bunnies...the ears were more rounded that in the picture ...any suggestions on how to make them as elongated as shown?
This is way too labor intensive to attempt completing at the last minute. I didn't have the melted candy coating and that might have been easier to hold the ears in place. I used stiff icing. I definitely needed the toothpicks to hold the ears on. I make cream puffs for almost every family party by request. They are relatively simple to make and the filling described here is what I use. Sometimes I substitute frozen whipped topping in place of the whipped cream and the taste is awesome. At the end of the long decorating process they looked like mice, not rabbits.
the filling was too thin. did not work
Very easy to make. Adorable and tasty. People will think you're a culinary genius! Will reuse this recipe again with other ingredients as fillers, possibly as a soup "bowl". I added 1 tsp vanilla extract into the butter & water, large ice cream scoop to form the puffs, black licorice wheels cut into 3" strips and split the ends for whiskers, pink mini jelly beans for the noses, and made the eyes by drawing little ovals on wax paper with a squirt bottle full of cookie frosting* and placed mini brown m&m's in the center. *Check your local craft store or cake deco isle for bottles of cookie frosting for the eyes (looks like a bottle of glue). I put the eyes in the fridge to firm up while the puffs were cooling. Also made choc pudding to put into the bottom of the puffs. Will use choc mousse next time.
For the filling, I use 1 small package of French Vanilla Instant Pudding which I prepare with only 1 cup of 1 percent milk and let chill. When chilled, I beat 1 small heavy whipping cream with alittle sugar until it reaches heavy peaks. With a spoon, I mix the the pudding & the heavy cream together and then fill my cream puffs with it. Everyone raves about my cream puffs. I hope you try it. It really is good. I can't wait to make the Bunny Cream puffs for Easter . I know my family & friends will love them. They're soooo adorable.
Gotta say - this recipe is VERY misleading. It takes a HECK OF A LOT longer than 60 minutes to make one batch. I would say, you have to make the cream puffs and the filling a day in advance and let them sit for a day before you even attempt to put them together. And all the little parts are very tedious. You gotta have a lot of patience. Very frustrating, and not really worth all the effort. None of the cream puffs come out of the oven looking as PERFECT as the ones in the picture. So bunnies faces looked a little more Picasso-ish.Don't get me wrong, they taste WONDERFUL. But this is EXPERT level stuff, and next time I'm just making the cream puffs WITHOUT decorations. Too much work! I would NOT recommend this recipe to an amateur.
To save time, buy pre-made little cream puffs and whipped cream.
Adding a marshmellow on the back on the botton is also a cute finishing touch!
It was AWSOME it was my Birthday cake
Adorable, fun, easy to make and delicious. Kids, teens and adults loved them. I will make again and again.
I have not made these yet but as cream puffs go they are to die for.they will be excellent.i live in orange,ct 06477
I loved them they are delcios i tried them with my little brother and my mom and dad ,even my chihuahua loved them jajaajaj they are the best.!!!!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3091
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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