Traditional cream puffs filled with an ever so light and creamy filling.
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1 (3-ounce ) package instant vanilla pudding and pie filling mix
1 cup fat free skim milk
1 cup light or fat free sour cream
1 cup nonfat vanilla yogurt
1 cup water
1/2 cup Land O Lakes® Butter
1/8 teaspoon salt
1 cup all-purpose flour
4 large Land O Lakes® Eggs
1 (12-ounce) package frozen mixed berries or raspberries, thawed
2 tablespoons sugar
1 tablespoon orange-flavored liqueur
2 cups your favorite mixed fruit (raspberries, strawberries, mandarin oranges, kiwifruit, etc.)
*Substitute 1 teaspoon orange flavoring.
Place instant pudding mix into bowl. Stir in milk with whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 1 1/2 hours.
Heat oven to 400°F.
Combine water, butter and salt in saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms ball. Remove from heat. Beat in 1 egg at a time until smooth.
Drop dough by 1/3 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Place 12 ounce package of berries in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed 2-3 minutes or until smooth. Add sugar and liqueur; mix well.
Spoon 1 tablespoon sauce onto each serving plate. Cut each cream puff in half. Scrape soft dough from insides, if desired. Place about 1/3 cup custard in bottom half. Place cream puff top over custard; top with 2 tablespoons fruit sauce. Sprinkle with powdered sugar. Garnish with fresh mint.
- Substitute purchased raspberry or chocolate ice cream topping for sauce.
- Cream puffs and custard can be made ahead and stored separately. Store cream puffs in loosely covered container at room temperature for one day or freeze in airtight container up to one month. Keep custard refrigerated up to one day in airtight container.
Variation: Cream puffs can be made into small bite-sized dessert puffs by dropping dough by rounded tablespoons onto ungreased baking sheets. Bake 28-33 minutes or until puffed and lightly browned.
Explore reviews fromour online community
amazing, and super easy I loved this recipe. My father in law ate two of them. Thank you soo much for putting that calories too, it helps with my diet.
YOUR RECIPE SOUNDS VERY GOOD. I HAVE BEEN MAKING MY MOTHER' S RECIPE FOR CREAM PUFFS FOR MANY YEARS. IT IS A FAMILY AND EXTENED FAMILY EASTER FAVORITE FOR AT LEAST 60 YEARS. HOWEVER, I USE THE INSTANT VANILLA PUDDING USING 1/2 CUP LESS WHOLE MILK THAN DIRECTIONS ON BOX, BUT USE WHIPPED HEAVY CREAM AND PUT THE CHILLED PUDDING AND WHIPPED CREAM TOGETHER JUST BEFORE FILLING. WHEN OUR WHOLE FAMILY IS TOGETHER, I MAKE 30 OR MORE CREAM PUFFS...WITH ALL MY GRANDNIECES AND GRANDNEPHEWS, WE ARE NOW THE FOURTH GENERATION OF CREAM PUFF LOVERS. I SHALL TRY YOUR RECIPE ON ANOTHER DAY; I DON'T WANT TO MESS WITH TRADITION.
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